- Table View
- List View
We Don't Make Ourselves Smaller Here: The empowering new book from bestselling author of Body Positive Power
by Megan Jayne Crabbe'You deserve to exist as your biggest, unapologetic and most whole self. You always have done.'Bestselling author Megan Jayne Crabbe lays bare all the ways we shrink ourselves in today's world, and how to break free.From body ideals to bad break ups, sexual shame to toxic productivity, Megan interrogates how cultural and internal narratives diminish us and explores what we can do to ditch social pressures and live life as our fullest and boldest selves.Candid, empowering and insightful, We Don't Make Ourselves Smaller Here is a powerful rallying cry for embracing authenticity in all areas of our lives. It is an invitation to revisit the places where parts of us were lost, taken or given away, and to reclaim them.
We Don't Make Ourselves Smaller Here: The empowering new book from bestselling author of Body Positive Power
by Megan Jayne Crabbe'You deserve to exist as your biggest, unapologetic and most whole self. You always have done.'Bestselling author Megan Jayne Crabbe lays bare all the ways we shrink ourselves in today's world, and how to break free.From body ideals to bad break ups, sexual shame to toxic productivity, Megan interrogates how cultural and internal narratives diminish us and explores what we can do to ditch social pressures and live life as our fullest and boldest selves.Candid, empowering and insightful, We Don't Make Ourselves Smaller Here is a powerful rallying cry for embracing authenticity in all areas of our lives. It is an invitation to revisit the places where parts of us were lost, taken or given away, and to reclaim them.
We Kill It We Grill It
by Jake Edson Publisher of Deer & Deer HuntingThis collection of favorite recipes from Deer & Deer Hunting readers contains 165 of the very best flame-teased venison flavors. These are fast, easy, family-favorites you can produce on your own grill without a chef's pedigree. The collection comes from all regions of the country and features a bonus chapter from the Hunting Pro Staff of Mathews Inc., the largest bow manufacturer in the world. These folks live and breathe deer hunting and they know how to wow the crowds with tasty, grilled venison treats.
We Laugh, We Cry, We Cook: A Mom and Daughter Dish about the Food That Delights Them and the Love That Binds Them
by Becky Johnson Rachel RandolphBecky Johnson and her daughter Rachel Randolph come from a long line of laughter. The female side of her family tree is dotted with funny storytellers, prolific authors, hospitable home cooks, and champion chatters. In We Love, We Laugh, We Cook, Becky—a butter and bacon loving mama—and Rachel—a vegan bean eating daughter—share stories of their crazy, wonderful, and sometimes challenging lives as Rachel becomes a mother herself. Becky is messy; Rachel craves order. Becky forgets what month it is; Rachel is an organizational genius. (At least before baby arrives.) Sprinkled throughout are the lip-smacking, nourishing recipes they love to make and share. From food for a family reunion of thirty, to lunch for a party of one in a high chair, to a hot meal for a sick friend, the authors demonstrate grace, acceptance, and love to others through the bonding gifts of humor, attentive listening, and cooking … whether diners prefer beef or tofu in their stew.
We Love Madeleines
by Antonis Achilleos Miss Madeleine Brett Nicols Tran JohnThe first crowd-sourced cookbook from Chronicle Books, this celebration of the dainty French delight proves that classic doesn't have to mean conventional. Forty reverential recipes--developed by madeleine lovers from Italy to Oregon and curated by Miss Madeleine herself--break the mold, with unexpected delights from Rosemary Parmesan Polenta to Molasses Spice to Chocolate Hazelnut, plus gluten-free and vegan options. Featuring expert tips on choosing ingredients, mixing and baking batter, and picking the right pan, as well as a chapter on glazes, dips, and other toppings, the wisdom of dozens of aficionados comes together in this delectable ode to the little shell-shaped cake we love.
We Made Peace with Polio
by Luther RobinsonRobinson was an elementary school principal who first watched his students and then his own children become stricken with polio during an epidemic in North Carolina in 1953.
We Make Beer: Inside the Spirit and Artistry of America's Craft Brewers
by Sean LewisAn eye-opening journey into craft beer–making in America, and what you can find in the quest to brew the perfect pintSean Lewis was living in Boston when he first set foot inside the Blue Hills Brewery. He was writing for BeerAdvocate magazine about America's craft brewers, and the then-fledgling Blue Hills was his first assignment. Lewis was immediately struck by the spirit of the brewers he met there. That visit would lead him first to an intensive study of beer-brewing, and later to a nation-spanning journey into the heart—and the art—of American beer making.What Lewis found along the way was a group of like-minded craftsmen—creators who weren't afraid to speak their minds, who saw their competitors as cherished friends. A group who takes sheer joy in their work, and who seeks the same kind of balance in their lives as they do in the barrels they brew. He shared pints with pioneering upstarts like Paul and Kim Kavulak of Nebraska Brewing Company, and talked shop with craft beer stalwarts like Ken Grossman of Sierra Nevada and bombastic innovators like Greg Koch (the "Arrogant Bastard" behind Stone Brewing Co.). He found, in them and others, a community that put its soul into its work, who sees beer-making as an extension of themselves.We Make Beer is not just a celebration of American brewing, but of the spirit that binds brewers together. It's about what you can discover in yourself when you put your hands and your heart into crafting the perfect pint.
We Sure Can!
by Sarah B. HoodWe Sure Can! celebrates the ongoing "Canvolution," in which urban "preservationists," local-food aficionados, rural picklers and jammers, and food bloggers are rediscovering the lost art of home canning jams, pickles, and other preserves. And we're not talking your standard strawberry jam here; passionate canners are preserving all manner of fruits and vegetables and combining them with unexpectedly exotic spices and ingredients.The book features over one hundred recipes from an international assembly of inventive canners (including the author herself), as well as profiles of those who do it best. The book's recipes are divided according to the seasons; some of the more tantalizing creations include Lemongrass, Ginger, & Kaffir Lime Jelly; Blackberry Lime Jam; Dandelion Jelly; Pickled Ramps; Lavender Peach Preserves; and Pickled Watermelon Rinds. The book also features practical and important information and safety tips for those wanting to start canning produce at home.Perfect for fans of the growing locavore movement and those who are empowered by the idea of "putting up" their own preserves, this book will inspire readers to start their own jam sessions as soon as the year's bumper crop of fruits and vegetables becomes available. Can anybody join the movement? We sure can!Sarah B. Hood is a freelance food writer who has been canning for more than a decade. Her preserves have won prizes from Canada's Royal Agricultural Winter Fair and the Culinary Historians of Canada. She lives in Toronto, Ontario.
We Want to Live: The Primal Diet (Expanded and Revised)
by Aajonus VonderplanitzEvery millennium has at least one great catalyst that changes people's lives. This book is one. It reveals how we can live without disease, fear of disease, and the physical, emotional and spiritual bankruptcy that results from disease. Also we learn to live with more clarity, strength and energy. This book includes a remedy section listing hundreds of diseases and aliments, with specific foods and combinations of foods that people have used to cure themselves. Imagine living a life you control, as well as being healthy and feeling great!
We Will Feast: Rethinking Dinner, Worship, and the Community of God
by Kendall VandersliceExplores the practice of eating together as Christian worshipThe gospel story is filled with meals. It opens in a garden and ends in a feast. Records of the early church suggest that believers met for worship primarily through eating meals. Over time, though, churches have lost focus on the centrality of food— and with it a powerful tool for unifying Christ&’s diverse body.But today a new movement is under way, bringing Christians of every denomination, age, race, and sexual orientation together around dinner tables. Men and women nervous about stepping through church doors are finding God in new ways as they eat together. Kendall Vanderslice shares stories of churches worshiping around the table, introducing readers to the rising contemporary dinner-church movement. We Will Feast provides vision and inspiration to readers longing to experience community in a real, physical way.
We Will Feast: Rethinking Dinner, Worship, and the Community of God
by Kendall VandersliceExplores the practice of eating together as Christian worshipThe gospel story is filled with meals. It opens in a garden and ends in a feast. Records of the early church suggest that believers met for worship primarily through eating meals. Over time, though, churches have lost focus on the centrality of food— and with it a powerful tool for unifying Christ’s diverse body.But today a new movement is under way, bringing Christians of every denomination, age, race, and sexual orientation together around dinner tables. Men and women nervous about stepping through church doors are finding God in new ways as they eat together. Kendall Vanderslice shares stories of churches worshiping around the table, introducing readers to the rising contemporary dinner-church movement. We Will Feast provides vision and inspiration to readers longing to experience community in a real, physical way.
We the Eaters: If We Change Dinner, We Can Change the World
by Ellen GustafsonThe implausible truth: Over one billion people in the world are hungry and over one billion are overweight. Far from complete opposites, hunger and obesity are in fact different manifestations of the same problem: It's increasingly difficult to find and eat nutritious food. By examining the global industrial food system using the deceptively simple template of a classic American dinner, We the Eaters not only outlines the root causes of this bizarre and troubling dichotomy but also provides a blueprint of actionable solutions—solutions that could start with changing out just a single item on your plate. From your burger to your soda, Gustafson unpacks how even the hyperlocal can cause worldwide ripples. For instance: American agricultural policy promoting corn and soybeans in beef farming means we feed more to cows than to hungry people. This is compounded by the environmental cost of factory livestock farming, rising obesity rates, and the false economics of unhealthfully high meat consumption.The answer? Eat a hamburger—just make it a smaller, sustainably raised, grass-fed one. Gustafson—a young entrepreneur, foreign policy expert, and food policy advocate—delivers a wake-up call that will inspire even the most passive reader to take action. We can love our food and our country while being better stewards of our system and our health. We the Eaters is nothing short of a manifesto: If we change dinner, we really can change the world.
We the Pizza: Slangin' Pies and Savin' Lives
by Muhammad Abdul-HadiKnock-out recipes for award-winning, Philadelphia-style pizzas, wings, shakes, and more, from Down North, the pizzeria owned and operated exclusively by formerly incarcerated people, featuring poignant stories from its employees. Created and launched by Philly born-and-bred entrepreneur Muhammad Abdul-Hadi, the mission of Down North Pizza is to reduce recidivism rates in North Philly and serve up the most insanely delicious food while doing it. We the Pizza tells the Down North story about how the restaurant fulfills its mission to educate and support the formerly incarcerated while serving dope food. A testament to survival and second chances, this cookbook offers recipes for the tender, crispy-edged, square-cut, sauce-on-top pies that are Down North&’s signature dish; a whole chapter is devoted to vegetarian and vegan pizzas like No Better Love made with four cheeses and the arrabbiata-inspired Norf Sauce, while the meat and seafood pizza chapter features their most popular Roc the Mic pepperoni pie as well as the smoky berbere-brisket Tales of a Hustler and Say Yes, topped with jerk turkey sausage, roasted butternut squash, kale, ricotta, and lemon-honey drizzle. The 65 recipes for pizzas along with classic and creative wings, fries, lemonades, and shakes are paired with cinematic photography of the pizzas in their natural setting and out in the wilds of Philadelphia, with lots of journalistic-style photography of the Down North crew making dough and slinging pies. At the same time, We the Pizza provides detailed historical information about incarceration in the United States along with empowering stories from Down North&’s formerly incarcerated staff. And with exclusive pizza recipes from renowned chef-supporters like Marc Vetri and Marcus Samuelsson, We the Pizza celebrates ingeniously delicious pizza, as well as the power people have to rise above their circumstances—if simply given the chance.
We're Going To The Farmers' Market
by Stefan PageIn this story, readers get to visit local farmers, fill baskets with fresh fruits and vegetables, and then head home to cook a feast, all with goodies from the farmers' market Featuring Stefan Page's graphic art, this delightful board book is filled with bold splashes of color and unique patterns.
We're Going to the Farmers' Market
by Stefan Page<p>In this story, readers get to visit local farmers, fill baskets with fresh fruits and vegetables, and then head home to cook a feast, all with goodies from the farmers' market! Featuring Stefan Page's graphic art, this delightful ebook is filled with bold splashes of color and unique patterns. <p>This is a fixed-format ebook, which preserves the design and layout of the original print book.</p>
We've Always Had Paris...and Provence
by Patricia Wells Walter WellsPatricia Wells, long recognized as the leading American authority on French food, and her husband, Walter, live the life in France that many of us have often fantasized about. After more than a quarter century, they are as close to being accepted as "French" as any non-natives can be. In this delightful memoir they share in two voices their experiences-the good, the bad, and the funny-offering a charming and evocative account of their beloved home and some of the wonderful people they have met along the way. Full of the flavor and color of the couple's adopted country, this tandem memoir reflects on the life that France has made possible for them and explores how living abroad has shaped their relationship. Written in lyrical, sensuous prose and filled with anecdotes, insights, and endearing snapshots of Walter and Patricia over the years, We've Always Had Paris . . . and Provence beautifully conveys the nuances of the French and their culture as only a practiced observer can. Literally a moveable feast to be savored and shared, including more than thirty recipes that will delight readers and cooks alike, the couple's valentine to France and to each other is delicious in every way.
Weaning Made Easy Recipes: Simple and tasty ideas for spoon-feeding and baby-led weaning
by Dr Rana Conway BSc(Hons), PhD,Weaning Made Easy Recipes is full of tasty recipes and family meal ideas to suit all babies, toddlers and approaches - from traditional purees to baby-led weaning. Whether you find that your baby loves being spoon-fed, only wants to feed themselves, or you want to try a mixture of both, Weaning Made Easy Recipes provides you with a range of fresh home-cooked recipes that include mashed meals, weaning recipes with pasta, finger foods and family favourites, to make mealtimes enjoyable for everyone.Whether you're a first-time parent, trying to find weaning recipes for your 6 month old or a busy mum of three, Weaning Made Easy Recipes takes the stress out of weaning, bringing you: 150 healthy and simple dishes Food charts of what foods to introduce and when Weekly meal planners for a varied and balanced diet Clear dos and don'ts and FAQs for each age Recipes suitable for food allergies or intolerancesAs well as tasty and healthy recipes author Rana Conway provides clear and simple advice in this brand new weaning book through each stage, and covers common problems you may encounter, such as introducing lumpier food or how to deal with fussy eaters.Rana is a registered public health nutritionist, specialising in healthy eating during pregnancy and childhood for over 20 years. She has created each dish to contain the nutrients your baby needs for healthy growth and development, helping ensure your child gets a balanced diet.
Weaning Made Easy Recipes: Simple and tasty ideas for spoon-feeding and baby-led weaning
by Rana ConwayWeaning Made Easy Recipes is full of tasty recipes and family meal ideas to suit all babies, toddlers and approaches - from traditional purees to baby-led weaning. Whether you find that your baby loves being spoon-fed, only wants to feed themselves, or you want to try a mixture of both, Weaning Made Easy Recipes provides you with a range of fresh home-cooked recipes that include mashed meals, weaning recipes with pasta, finger foods and family favourites, to make mealtimes enjoyable for everyone.Whether you're a first-time parent, trying to find weaning recipes for your 6 month old or a busy mum of three, Weaning Made Easy Recipes takes the stress out of weaning, bringing you: 150 healthy and simple dishes Food charts of what foods to introduce and when Weekly meal planners for a varied and balanced diet Clear dos and don'ts and FAQs for each age Recipes suitable for food allergies or intolerancesAs well as tasty and healthy recipes author Rana Conway provides clear and simple advice in this brand new weaning book through each stage, and covers common problems you may encounter, such as introducing lumpier food or how to deal with fussy eaters.Rana is a registered public health nutritionist, specialising in healthy eating during pregnancy and childhood for over 20 years. She has created each dish to contain the nutrients your baby needs for healthy growth and development, helping ensure your child gets a balanced diet.
Weaning Made Easy: All you need to know about spoon feeding and baby-led weaning – get the best of both worlds
by Dr Rana Conway BSc(Hons), PhD,Baby-led or traditional puree weaning? Weaning your baby can be a daunting prospect, and the advice you'll receive is often confusing and contradictory. Should you follow the traditional method of introducing pureed food, or should you bypass purees altogether and try baby-led weaning with sticks of carrot? What is best for your baby? With over 18 years as a nutritionist, Dr Rana Conway is here to guide you through this sticky (and messy) subject. With established weaning methods clearly explained, Weaning Made Easy brings you a practical, realistic and down-to-earth approach to weaning, to give you methods that really work. Weaning Made Easy uses the best of each method, to bring you the most practical and useful weaning advice available. With mealplans and recipes for each stage, she takes you through your baby's weaning development - from what foods to try (and avoid) in the first six months to moving your baby onto family meals and solid food. Dr Rana answers all your questions: When should I start to wean my baby? Is there a risk of overfeeding my baby if I use traditional weaning? Is my baby likely to miss out on important nutrients if I use baby-led weaning? What do I do if my child keeps throwing up his food? My child keeps choking - should I stop trying baby-led weaning? Weaning Made Easy supports you throughout the whole weaning process, and includes honest, reassuring accounts of other mums' weaning experiences. It will give you the confidence to get through the journey from purees and milk to solid food. This is your complete handbook to Weaning. Made easy.
Weaning Made Easy: All you need to know about spoon feeding and baby-led weaning – get the best of both worlds
by Rana ConwayBaby-led or traditional puree weaning?Weaning your baby can be a daunting prospect, and the advice you'll receive is often confusing and contradictory. Should you follow the traditional method of introducing pureed food, or should you bypass purees altogether and try baby-led weaning with sticks of carrot? What is best for your baby? With over 18 years as a nutritionist, Dr Rana Conway is here to guide you through this sticky (and messy) subject. With established weaning methods clearly explained, Weaning Made Easy brings you a practical, realistic and down-to-earth approach to weaning, to give you methods that really work. Weaning Made Easy uses the best of each method, to bring you the most practical and useful weaning advice available. With mealplans and recipes for each stage, she takes you through your baby's weaning development - from what foods to try (and avoid) in the first six months to moving your baby onto family meals and solid food. Dr Rana answers all your questions: When should I start to wean my baby? Is there a risk of overfeeding my baby if I use traditional weaning? Is my baby likely to miss out on important nutrients if I use baby-led weaning? What do I do if my child keeps throwing up his food? My child keeps choking - should I stop trying baby-led weaning?Weaning Made Easy supports you throughout the whole weaning process, and includes honest, reassuring accounts of other mums' weaning experiences. It will give you the confidence to get through the journey from purees and milk to solid food.This is your complete handbook to Weaning. Made easy.
Weaning: What to Feed, When to Feed, and How to Feed Your Baby
by Annabel KarmelFrom the world's leading expert and bestselling author on baby and children's food and nutrition Annabel Karmel, comes the ultimate guide to starting children on solids.With basic but crucial details, such as types of spoons, portion size, and best feeding time, to larger issues, such as when to begin and allergy advice, Weaning provides all the fundamentals parents need and includes thirty new healthy, delicious recipes with twenty simple puree recipes to get started.
Weber Owner's Guide
by WeberThis owner's guide contains important product dangers, warnings and cautions, safety guidelines, helpful hints, cooking methods, cooking charts, and recipes.
Weber Owner's Guide
by Weber/Stephen Products Co.This owner's Guide contains important product dangers, warnings and cautions for your safety, troubleshooting and maintenance procedures, helpful hints, cooking methods, and recipes. Outdoor cooking is fun and it's easy!
Weber's American Barbecue
by Jamie PurvianceGet ready to savor the latest flavors, trends and techniques in barbecue today. Go beyond the traditional and get a taste of the new, authentic American barbecue.
Weber's Barbecue Bible: Step-by-step Advice And Over 150 Delicious Barbecue Recipes
by Jamie PurvianceThis is your new go-to companion from the most trusted name in BBQ-ing. Much more than just a recipe collection, Weber's Barbecue Bible is an entirely new take on grilling today, with every recipe step visually depicted in full-colour photography. Weber's Barbecue Bible is the most comprehensive and visually instructive barbecue book available. With over 125 all-new, modern, inspirational ideas for every occasion. Each recipe is beautifully photographed for easy, at-a-glance understanding, accompanied by expert advice and over 750 step-by-step photos. Recipes include:Maple-bourbon Chicken WingsTarragon-Mustard Prawn SkewersThai Chicken Skewers with Peanut SauceRotisserie Rib Roast with Melted OnionsTequila Smoked Salmon with Radish SalsaPork Souvlaki Marinated Aubergine with Tahini