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The New Glucose Revolution: Low GI Gluten-Free Eating Made Easy
by Jennie Brand-Miller Kate Marsh Philippa SandallMore than two million North Americans have celiac disease and must follow a gluten-free diet-but the absence of grains and the higher fat and sugar content of many gluten-free products can cause health problems and nutrient deficiencies. Now, The New Glucose Revolution Low GI Gluten-Free Eating Made Easy simplifies the challenges of a gluten-free diet-and emphasizes the lifelong health benefits of low-GI, gluten-free eating. Widely recognized as the most significant dietary finding of the last 25 years, the glycemic index (GI) is an easy-to-understand measure of how foods affect blood glucose levels. Low-GI diets improve health and weight control, lower "bad” cholesterol, and help prevent or reduce your risk of type 2 diabetes, heart disease, cancer, and other chronic diseases. This clear, accessible guide has everything you need to know for healthful gluten-free eating, including Seven simple dietary guidelines for eating gluten-free and low GI A guide to finding and buying gluten-free products Low-GI substitutes for common high-GI (albeit gluten-free) foods Cutting-edge scientific findings on the benefits of eating low-GI foods 70 delicious, easy-to-prepare recipes include dishes for each meal of the day GI values of hundreds of popular gluten-free foods The New Glucose Revolution Low GI Gluten-Free Eating Made Easy is the definitive resource to healthy living for everyone with celiac disease, gluten intolerance, or other wheat sensitivities.
The New Granville Island Market Cookbook
by Carol Jensson Judie GlickVancouver's Granville Island Public Market, established in 1979, is one of Canada's largest and most popular public markets. Featuring over fifty food retailers, day vendors, and crafts, the Public Market is the main draw at Granville Island. Galleries, retail shops, a live theatres, and a hotel, an art school as well as a functioning cement company make Granville Island one of the biggest tourist attractions in a city that is regularly ranked as one of the world's top destinations by Condé Nast Traveler.The New Granville Island Market Cookbook features a bounty of recipes using fresh produce, gourmet meats, wild seafood, artisanal cheeses, and other goods found at this or any public market offering quality, healthful food products. Full-color throughout, the book also includes lively food photos, market snapshots, and profiles of the market's dedicated vendors. Taking off from the original best-selling Granville Island Market Cookbook in 1985, this brand new book comments on changes to food culture since the first edition, and features such market-fresh recipes as barbecued leg of lamb, penne with spot prawns, Niçoise sandwich, orange and pomegranate salad, and roasted figs.This beautiful cookbook offers readers delectable, fresh, and healthy recipes for every month of the year while providing vibrant and engaging portraits of life "at the market."Judie Glick and Carol Jensson were among Granville Island's first merchants, Judie as co-owner of the Fraser Valley Juice and Salad Bar and Carol as owner of the Blue Parrot coffee bar. Carol is now a food stylist for Vancouver's film industry, while Judie (co-author of the original Granville Island Market Cookbook) has been writing about food since 1968.
The New Great American Writers Cookbook
by Dean Faulkner WellsPublished in 1981, The Great American Writers Cookbook was a treasure trove of recipes submitted by the country's most celebrated authors. This all-new collection, a fine follow-up for a new era, features recipes that range from peanut butter sandwiches to eggplant caviar, with dishes—and anecdotes—offered by writers of every imaginable stripe, ethnicity, region, and culture in America. Contemporary novelists such as National Book Award winners Jonathan Franzen and the late, great Bernard Malamud share space with columnists Dave Barry, P. J. O'Rourke, and Christopher Buckley, with journalists and novelists Andrei Codrescu, Anna Quindlen, and John Berendt, and with poet and novelist Sandra Cisneros. The interspersing of recipes from older and younger generations reveals cookery as creatively diverse as the writings from David Guterson, T. C. Boyle, Elizabeth McCracken, and former First Lady Barbara Bush. This unusually tangy assortment of more than 150 recipes runs the gamut from tofu to heart-clogging chili. Writers play fast and loose with ingredients and forewarn readers planning to try them that some of the most seductive recipes are loaded with cholesterol. With such temptations as “Thighs of Delight,” “Crevettes Désir,” a “sexy spaghetti sauce,” and a lemon icebox pie that allegedly elicits proposals of marriage, the recipes—and stories revealing their origins—is enticing, bizarre, and promisingly tasty. The collection gives particular emphasis to contemporary southern writers—Padgett Powell, Jack Butler, Larry Brown, Ellen Gilchrist, and Josephine Humphreys, among others, although their recipes are often far from being quintessentially “southern.” Scintillating with writerly antics and witty histories as transfixing as the recipes themselves, The New Great American Writers Cookbook is not just for daring cooks. It's also a collector’s item for food-doting lovers of American literature.
The New Greenmarket Cookbook
by Gabrielle LangholtzFounded in 1976 with 12 farmers in a parking lot, New York's famed Greenmarket has now grown to become the largest and most diverse network of outdoor urban farmers' markets in the country, with 54 markets and more than 230 participating family farms, bakeries, and fishermen. Celebrated chefs have long touted the produce available at these markets, sourcing ingredients for some of their best dishes.Now,The New Greenmarket Cookbook brings to life the variety, flavor, and personal connections that have made the Greenmarket a culinary destination known the world over. Following the natural cycle of a year at the market, with chapters organized by season, the book offers easy, delicious restaurant recipes from the top chefs who frequent the stands for ingredients and inspiration.With full-color photos to illustrate the simple- yet- spectacular dishes-think sugar snap peas with mint, pavlova with strawberries, basil cider-braised pork shoulder, dandelion greens salad, cantaloupe and hyssop popsicles, and lemon thyme panna cotta--The New Greenmarket Cookbook is a gorgeous, flavorful journey through a bountiful year at the Greenmarket.
The New Health Rules: Simple Changes to Achieve Whole-Body Wellness
by Frank Lipman Danielle ClaroNow in paperback! Frank Lipman, M.D., is one of the country’s top pioneers in the field of integrative medicine. A leading international speaker on health and wellness, he has been featured in Men’s Health, Vogue, Men’s Journal, Redbook, and Martha Stewart Living. He is a regular contributor to Goop and The Huffington Post, and he writes a daily blog for his own site, Dr.FrankLipman.com. Danielle Claro is a writer, editor, longtime yogi, and former professional dancer. She has ghostwritten two New York Times bestsellers, launched an indie lifestyle magazine called Breathe, and served as special projects director at Condé Nast’s Domino magazine. She’s currently deputy editor of Real Simple.
The New Heirloom Garden: Designs, Recipes, and Heirloom Plants for Cooks Who Love to Garden
by Ellen Ecker OgdenDesign a beautiful and self-sufficient garden; learn the secrets of heirloom vegetables, herbs, and flowers; and enjoy 55 seasonal recipes featuring the fruits of your labor--all with one book!Heirlooms are more than just delicious ingredients or beautiful flowers--their seeds offer us a connection with the earth, and each one tells a story. Author and garden lecturer Ellen Ecker Ogden was inspired to preserve the diversity of plants that are slipping away after learning that we have lost over 85% of the plant world in the last century to extinction.In The New Heirloom Garden, Ogden inspires us with a history of seed saving in this country, then guides gardeners of all levels to create their own heirloom gardens with tangible gardening tips, twelve themed garden designs, and detailed resources. The first half of the book shares specific garden plans, plant keys with descriptions, plant and seed wish lists, interviews with gardening experts, and even tips and tricks to handle your own local weather. The second half of the book contains 55 recipes for delicious entrees, sides, drinks, and desserts that can be made from each vegetable, fruit, and flower grown in your garden. Readers will delight in making Fennel and Watermelon Salad, Cucumber Summer Soup, Fire Cider, and Winter Squash Pie. It's a book designed for readers to bring to their local supply store, take outside into the garden, and then enjoy in the kitchen.
The New High Protein Diet Cookbook
by Maureen Clark Dr Charles Clark'We've all heard of Jen and Madonna using high-protein diets to lose weight. It's a tricky one to follow safely, but with Dr Clark's sensible approach us mere mortals can do it too.' New WomanThe New High Protein Diet works. It is medically based and scientifically proven, and once you've tried the diet you'll want this brilliant recipe book to help you keep to your healthy new lifestyle. This cookbook is packed with ideas, ranging from breakfast on the run to quick and easy dinners to Sunday lunch. Bread and biscuits will no longer prove your downfall and you'll continue to feel full of energy and vitality as you keep to your low-carb lifestyle. It's easy once you realise how many choices and variations there are available. The low-carb recipes make use of delicious fresh ingredients, and are also very easy to follow. And the great news is that even though these low-carb meals are part of a diet, none will be cordon bleu size portions. The book includes:--Why low-carb?--The New High Protein Diet principles--Good carbs and bad carbs--Shopping lists--The recipes
The New High Protein Healthy Fast Food Diet
by Maureen Clark Dr Charles Clark'We've all heard of Jen and Madonna using high-protein diets to lose weight. It's a tricky one to follow safely, but with Dr Clark's sensible approach us mere mortals can do it too.' New WomanDo you ever eat take-away Indian, Thai or Chinese food? Do you usually resort to sandwiches at lunchtime? Does your busy lifestyle mean you nip into M&S to buy ready-made meals? Well, if you do, you are like most people. But if you're used to living like this it can be difficult trying to follow a low-carb diet. Until now. In this brilliant book Dr Charles Clark provides not only the groundrules for his bestselling New High Protein Diet but, because he understands how busy people actually shop and eat, he incorporates convenience and fast foods into it. Analysing over 200 types of fast and convenience foods to help you choose the most suitable options, this is essential reading for everyone who wants to be slim, healthy, but realistic about their lifestyle.
The New Hilton Head Metabolism Diet: Revised for the 1990's and Beyond
by Peter M. MillerDespite an increasing interest in health, a growing number of people in this country are overweight. In this updated edition, Dr. Miller incorporates the newest scientific findings to teach readers how to lose weight permanently. Includes all-new menu plans based on new foods and new research.
The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More
by Joseph ShuldinerRevive the lost arts of fermenting, canning, preserving, and creating your own ingredients. The Institute of Domestic Technology Cookbook is a collection of 250 recipes, ideas, and methods for stocking a kitchen, do-it-yourself foodcrafting projects, and cooking with homemade ingredients. The chapters include instructions on how to make your own food products and pantry staples, as well as recipes highlighting those very ingredients—for example, make your own feta and bake it into a Greek phyllo pie, or learn how to dehydrate leftover produce and use it in homemade instant soup mixes. • Each chapter includes instructions to make your own pantry staples, like ground mustard, sourdough starter, and miso paste.• Complete with recipes that utilize the very ingredients you made• Filled with informative and helpful features like flavor variation charts, extended tutorials, faculty advice, and instructional line drawingsAlso included are features like foodcrafting charts, historical tidbits, 100+ photos and illustrations, how-tos, and sidebars featuring experts and deans from the Institute, including LA-based cheese-makers, coffee roasters, butchers, and more.From the Institute of Domestic Technology, a revered foodcrafting school in Los Angeles, each chapter is based on the school's curriculum and covers all manners of techniques—such as curing, bread-baking, cheese-making, coffee-roasting, butchering, and more.• Complete with beautiful food photography, this well-researched and comprehensive cookbook will inspire chefs of all levels.• Great gift for foodcrafters, food geeks, food pioneers, farmers' market shoppers, as well as people who feel nostalgic for a slower way of life• Add it to the collection of books like Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat; The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; and The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila
The New Housekeeper's Manual (American Antiquarian Cookbook Collection)
by Harriet Beecher Stowe Catharine Esther BeecherPublished in 1873 in New York, The New Housekeeper&’s Manual was written by Catharine Esther Beecher and her sister Harriet Beecher Stowe, two of the most influential women writers and activists of their time. Both women exerted profound influence on American letters and on the shape of American domestic life and educational reform. The book combines two works by the sisters in one volume. The American Woman&’s Home: Or Principles of Domestic Science describes kitchen and home design, coping with kitchen appliances and newly invented gadgets, cooking healthful food and drink, caring for the sick with medical recipes, and gardening with plants and domestic animals. The Handy Cook-Book is a &“complete, condensed guide to wholesome, economical, and delicious cooking with nearly 500 choice and tested recipes.&” The authors assert that their extensive manual was designed specifically for middle-class housewives, versus others written for women with money and servants. It includes housekeeping information and dishes for every occasion that the practical-minded housewife might need. The New Housekeeper&’s Manual was well received and had over 25 printings in 25 years. This edition of The New Housekeeper&’s Manual was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes
The New Housekeeper's Manual: Embracing A New Revised Edition Of The American Woman's Home; Or, Principles Of Domestic Science, Being A Guide To Economical, Healthful, Beautiful, And Christian Homes; Together With The Handy Cook-book: A Complete Condensed (American Antiquarian Cookbook Collection)
by Harriet Beecher Stowe Catharine Esther BeecherPublished in 1873 in New York, The New Housekeeper&’s Manual was written by Catharine Esther Beecher and her sister Harriet Beecher Stowe, two of the most influential women writers and activists of their time. Both women exerted profound influence on American letters and on the shape of American domestic life and educational reform. The book combines two works by the sisters in one volume. The American Woman&’s Home: Or Principles of Domestic Science describes kitchen and home design, coping with kitchen appliances and newly invented gadgets, cooking healthful food and drink, caring for the sick with medical recipes, and gardening with plants and domestic animals. The Handy Cook-Book is a &“complete, condensed guide to wholesome, economical, and delicious cooking with nearly 500 choice and tested recipes.&” The authors assert that their extensive manual was designed specifically for middle-class housewives, versus others written for women with money and servants. It includes housekeeping information and dishes for every occasion that the practical-minded housewife might need. The New Housekeeper&’s Manual was well received and had over 25 printings in 25 years. This edition of The New Housekeeper&’s Manual was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes
The New Indian Slow Cooker
by Neela PanizThe newest book in Ten Speed's best-selling slow cooker series, featuring more than 60 fix-it-and-forget-it recipes for Indian favorites. The rich and complex flavors of classic Indian dishes like Lamb Biryani, Palak Paneer, and chicken in a creamy tomato-butter sauce can take hours to develop through such techniques as extended braising and low simmering. In The New Indian Slow Cooker, veteran cooking teacher and chef Neela Paniz revolutionizes the long, slow approach to making Indian cuisine by rethinking its traditional recipes for the slow cooker. She showcases the best regional curries, dals made with lentils and beans, vegetable and rice sides, as well as key accompaniments like chutneys, flatbreads, raita, and fresh Indian cheese. Using this fix-it-and-forget-it approach, you can produce complete and authentic Indian meals that taste like they came from Mumbai, New Delhi, and Bangalore, or your favorite Indian restaurant. Featuring both classic and innovative recipes such as Pork Vindaloo, Kashmiri Potato Curry, Date and Tamarind Chutney, and Curried Chickpeas, these full-flavor, no-fuss dishes are perfect for busy cooks any day of the week.From the Trade Paperback edition.
The New Irish Table: Recipes from Ireland's Top Chefs
by Kevin Dundon Darina Allen Catherine Fulvio Leslie Conron Carola Neven MaGuireSet your holiday table with tradition and warmth. Ten award-winning chefs dismantle the stereotype of Irish cuisine being a boil, a fry, or soda bread. Highlighting fresh, local, and seasonal ingredients from provinces across the Emerald Isle, this beautiful, photo-illustrated collection offers inspirational Irish recipes. An Irish meal must nourish the soul as well as the body, teasing each of the senses. Home cooks are invited into each featured chef's restaurant and/ or home to experience recipes that utilize fresh fish, lamb, beef, pork, fruits, and vegetables, and of course, Ireland's renowned cheeses.Starred-studded contributors include Kevin Dundon (host of PBS's Kevin Dundon's Modern Irish Table), Darina Allen (founder of the Ballymaloe Cookery School), and Neven Maguire (celebrity chef and TV personality).Celebrating the new Irish food culture, this compilation emphasizes local resources, simple fare, and the highest standards, proving that Ireland is a modern food destination.
The New James Beard
by James BeardAn absolutely essential 1,000-recipe cookbook by this classic American chef. The emphasis here is on light and healthy eating, and, as usual, delicious taste with wonderful new dishes and variations of old favorites. Every recipe has been newly created or freshly reworked. Includes Southern Fried Chicken and Old-Fashioned Pot Roast, Snow Peas Sauteed with Cucumbers, new ideas on menu planning. Illustrated throughout.
The New Joys of Jell-O Recipe Book
by General Foods CorporationIf you're new or a pro to the world of Jell-O Gelatin, you'll love THE NEW JOYS OF JELL-O Recipe Book. Start at the beginning of this book with the very fast and easy-to-make recipes and work your way to the more intricate recipes. The chapter, "Basic Preparation Hints," is divided into three sections--definitions, techniques, and tips--to help you make the recipes in this book in the best way possible. Throughout the book you'll find helpful hints--little suggestions to help you make even the simplest recipe turn out perfectly professional.
The New Keto-Friendly South Beach Diet: Rev Your Metabolism and Improve Your Health with the Latest Science of Weight Loss
by Arthur AgatstonBoost your metabolism and burn 100-500 more calories per day by putting your body into fat burning mode with a new science-backed update to this proven diet. The New Keto-Friendly South Beach Diet combines the good fats and healthy carbs of the world-famous heart-healthy program with the advanced nutrition science of keto-all in a doctor-approved plan that is easier than strict keto diets. The original South Beach Diet defined the cutting edge of healthy weight loss. Now the creator of the classic plan combines his signature diet with the latest, most cutting-edge advances in healthy eating that are the basis for the ketogenic diet. With a new emphasis on good carbs, healthy fats, and quality proteins, The New Keto-Friendly South Beach Diet takes the powerful fundamentals of the original South Beach Diet and adds the fat-burning principles of keto. Dr. Arthur Agatston cuts through the confusion around keto and low carb diets and gives readers a step-by-step 28-day eating plan that increases satisfaction, decreases appetite, and makes it easy to lose weight and keep it off. He also explains why strict ketosis is not necessary to achieve results; the effectiveness of intermittent fasting; and the relationship between yo-yo-dieting and sugar addiction. This plan offers the benefits of keto and low carb without the pitfalls. As this new book reveals, you can boost your metabolism and put your body safely into fat-burning mode with a diet that's more flexible and more sustainable than traditional keto. And that's not all: in addition to long-term weight loss, the South Beach Keto-Friendly plan can boost mental sharpness, reduce inflammation and pain, increase your energy, and improve diabetes and heart health. Includes around 100 recipes, full-color photos, and an easy-to-follow 28-day meal plan.
The New Kindred Spirits: Over 2,000 All-New Reviews of Whiskeys, Brandies, Liqueurs, Gins, Vodkas, Tequilas, Mezcal & Rums from F. Paul Pacult's Spirit Journal
by F. Paul PacultThe All-New Bible of Spirits In 2008, F. Paul Pacult published the second edition of his groundbreaking book of reviews, Kindred Spirits. In the dozen years since, interest in distilled spirits has exploded, and craft distilleries have popped up around the country and the world. Now, in The New Kindred Spirits, Pacult provides a new and comprehensive compilation of more than 2,400 detailed evaluations of whiskeys, brandies, vodkas, tequilas, rums, gins, and liqueurs—an indispensable reference for any spirits enthusiast or professional. The New Kindred Spirits is essential for: Consumers who are just beginning their personal adventure in spirits and want the dependable tutelage of the expert whom Imbibe Magazine recently called "…an all-knowing spirituous oracle, a J.D. Power of liquor." Seasoned spirits consumers looking to expand their repertoire and in need of a reliable, highly detailed purchasing guide. Industry insiders who would like to increase their knowledge about all spirits categories—and see what the competition is up to. Retailers looking for both a trusted guide to help their clientele make buying decisions, and an educational textbook for their sales staff. Restauranteurs/bar owners/bartenders who sell spirits and need to know more about them in a time of increasingly knowledgeable customers. Journalists, educators and other writers who regularly or occasionally cover or teach distilled spirits and mixology. New in this edition, The New Kindred Spirits will also cover the craft distiller explosion—wherein thousands of small, independent distillers burst onto the scene—through hundreds of reviews of craft spirits. The world's most respected and trusted spirits authority, F. Paul Pacult is a critic, journalist, and the creator of F. Paul Pacult's Spirit Journal, which provided meticulous and unbiased spirits reviews for twenty-eight years. But whether reviewing old standby spirits or up-and-comers, readers can count on Paul's steely, unemotional critic's eye, just as they have since 1991. More comprehensive than ever before, The New Kindreds Spirits remains true to the guiding principles of careful judgment, no advertising allowed, occasional wisecracks, and totally unbiased opinions.
The New Kosher: Simple Recipes to Savor & Share
by Kim KushnerA collection of over 100 quick & easy, tasty, and healthy Kosher recipes from around the world that will please everyone at your table. Kosher cooking has been redefined for the modern family. The New Kosher by author and cooking teacher Kim Kushner is filled with healthy recipes, exquisite flavors, and a fresh sensibility for the modern lifestyle. Emphasizing fast, easy, and delicious dishes for everyday meals and special occasions, this is your comprehensive guide to kosher cooking. Looking for a modern twist on a traditional dish? Try Kim&’s sticky date and caramel challah bread pudding, homemade challah with za&’atar everything topping, 5-minute sundried tomato hummus or Mediterranean-inspired lentil, carrot and lemon soup. Trying to find a new family favorite? Whip up some coconut-banana muffins with dark chocolate, penne with lemon zest, pine nuts and Parmesan &“pesto,&” easy dill chicken and stew or a crispy rice cake with saffron crust. Need a dessert everyone will love? You can&’t go wrong with recipes like deconstructed s&’mores, crunchy-chewy-nutty &“health&” cookies, miniature peanut butter cups and dark chocolate bark with rose petals, pistachios and walnuts. Warmly written with personal narratives and detailed nuance, Kim&’s recipes reflect her experience as a generous instructor who loves to teach and a mom who cooks tasty and nourishing fare for a big family.&“An inventive gourmet approach to kosher cooking, spiced up with Middle Eastern and North African influences.&”—USA Today
The New Lasagna Cookbook: A Crowd-Pleasing Collection of Recipes from Around the World for the Perfect One-Dish Meal
by Maria Bruscino SanchezMaria Bruscino Sanchez has a secret: she's just wild about lasagna. She just can't get enough of that hearty deep-dish Italian favorite, stuffed with juicy fillings, sauced to perfection and bubbling over with cheesy goodness. But she also knows she's not alone. In The New Lasagna Cookbook, Maria gives every lasagna lover their heart's desire. She has scoured the world for inspiration to create a book brimming with delectable lasagna triumphs from traditional versions to classics with a twist to new-wave, meat and vegetarian varieties. Tempt the taste buds with such crowd-pleasers as Lasagne Quattro Formaggi, Artichoke and Spinach Lasagna, Pulled Pork Barbecue Lasagna, and many others. Completing the book with starters and salads, as well as some delicious desserts, Sanchez provides the tasty blueprint for a meal bursting with flavor for every craving. Her easy-to-follow and engaging style gives beginning cooks an excellent primer on lasagna basics while seasoned kitchen veterans will find themselves joining her on a culinary trip around the world. Perfect for family dinners big and small, as well as the best answer to the perennial question "What should I bring?" The New Lasagna Cookbook is destined to become a well-worn classic on the shelf of home cooks everywhere.
The New Laurel's Kitchen
by Laurel Robertson Carol L. Flinders Brian RuppenthalAlmost every recipe from the original edition has been revised and over 150 completely new recipes have been added. The spirit of the book is as warm as the first edition. Illustrated.
The New Lean for Life
by M. D. Cynthia Stamper Graff Réginald Allouche4 Weeks to Lose the Weight.4 Phases to Keep It Off.The Lean for Life program has been used for over 40 years in Lindora Clinics to help over 500,000 people lose millions of pounds.Now this classic bestseller has been completely revised and updated based on groundbreaking new research about the brain's role in weight loss. The New Lean for Life uses a revolutionary "smart carb" program coupled with powerful behavioral modification to shrink fat cells while stabilizing blood sugar, reducing inflammation and establishing new habits that will sustain a leaner, healthier you. The easy-to-follow daily plans anticipate your thoughts, needs and cravings before they hit so that you are sure to stay on track and succeed. Results are quick--you'll experience rapid weight loss in just 4 weeks--and lasting. And best of all, you won't feel hungry or deprived!Now it's your turn to join the Lean for Life movement.
The New Livestock Farmer: The Business of Raising and Selling Ethical Meat
by Rebecca Thistlethwaite Jim DunlopIncludes information on cattle, pigs, poultry, sheep, and goats, and exotics like bison, rabbits, elk, and deer and offers a clear, thorough, well-organized guide to a subject that will become increasingly important as the market demand for pasture-raised meat grows stronger.How can anyone from a backyard hobbyist to a large-scale rancher go about raising and selling ethically produced meats directly to consumers, restaurants, and butcher shops? With the rising consumer interest in grass-fed, pasture-raised, and antibiotic-free meats, how can farmers most effectively tap into those markets and become more profitable? The regulations and logistics can be daunting enough to turn away most would-be livestock farmers, and finding and keeping their customers challenges the rest.Farmer, consultant, and author Rebecca Thistlethwaite (Farms with a Future) and her husband and coauthor, Jim Dunlop, both have extensive experience raising a variety of pastured livestock in California and now on their homestead farm in Oregon. The New Livestock Farmer provides pasture-based production essentials for a wide range of animals, from common farm animals (cattle, poultry, pigs, sheep, and goats) to more exotic species (bison, rabbits, elk, and deer).Each species chapter discusses the unique requirements of that animal, then delves into the steps it takes to prepare and get them to market. Profiles of more than fifteen meat producers highlight some of the creative ways these innovative farmers are raising animals and direct-marketing superior-quality meats.In addition, the book contains information on a variety of vital topics:• Governmental regulations and how they differ from state to state;• Slaughtering and butchering logistics, including on-farm and mobile processing options and sample cutting sheets;• Packaging, labeling, and cold-storage considerations;• Principled marketing practices; and• Financial management, pricing, and other business essentials.This book is must reading for anyone who is serious about raising meat animals ethically, outside of the current consolidated, unsustainable CAFO (Concentrated Animal Feeding Operations) system.&“[This] is what my father Wendell Berry would call the best of books because it is a tool. It fills a cultural need, and will give beginning farmers just the information they need, just the way they need it.&”—Mary Berry, executive director, The Berry Center&“Great practical advice on choosing the species to raise, humane treatment, and marketing. Informative chapters on processing, regulations, and starting a business.&”—Temple Grandin, author of Humane Livestock Handling and Improving Animal Welfare: A Practical Approach
The New Low Carb Way of Life: A Lifetime Program to Lose Weight and Radically Lower Cholesterol While Still Eating the Foods You Love, Including Chocolate
by Rob ThompsonThis book serves as a guide for the next generation of dieters who will be delighted to know that only certian carbohydrates are responsible for adding on the pounds and clogging up the arteries—and sugar is not one of them.
The New Low-Carb Diet Cookbook
by Laura LamontLow-carb diets work! Just look at the continued sales of the venerable Atkins diet and of the upstarts, Wheat Belly and Paleo. Even so, low-carb diets are hard to stick to and often unhealthy. Laura Lamont, a qualified nutritional therapist who introduced the UK to the revolutionary Shirataki Noodle, brings us a healthy new take on low-carb dieting. Lamont explains how eating a nutritionally sound combination of controlled amounts of complex carbohydrates, protein, and "good" fats (in foods such as avocados, salmon and flaxseed) at the right times of day can bring about healthy, long-lasting weight loss. Now there's no need to deprive yourself of any food group - and you don't even have to give up bread! Working with clients at her weight-loss clinic, she discovered that including protein and healthy fats in every meal helps to boost metabolism, stabilize blood sugar levels and curb cravings, leading to effective weight loss that could see you shedding at least a kilo a week. The book includes information on the nutritional science behind the diet, as well as practical charts to help you identify which foods you should be eating, and meal plans. There are more than 75 mouth-watering recipes for breakfasts, lunches, dinners - and even desserts! And each recipe comes with a nutritional analysis. Successfully tried and tested and drawing on the latest scientific research, The New Low-Carb Diet is the 21st-century way to eat well, lose weight and feel healthier than ever.