- Table View
- List View
A Bright Clean Mind: Veganism for Creative Transformation
by Camille DeAngelis#1 New Release in Art Instruction ? Explore the Connection Between Diet and CreativityIf you liked Brain Food, Breaking the Habit of Being Yourself or Grain Brain, you’ll love A Bright Clean Mind.Vegan Food is Everywhere: When people ask how author and certified vegan lifestyle coach Camille DeAngelis feels satisfied on a vegan diet, she thinks of the moment in James and the Giant Peach when the Grasshopper and the Centipede fret that they have nothing to eat until James points out that they're traveling inside an enormous piece of fruit. There is plenty, Camille reminds us in A Bright Clean Mind, a self-help motivational book for artists and creatives. Everything we could ever want to eat, and more, is all around us.Imagine a Better Life: Because we live in a culture in which the eating and wearing of animals is taken for granted, we rarely recognize our limiting meat-centric mindset. But if we can employ our imagination to create worlds from scratch, we can surely use our imaginative power to envision a new way of seeing ourselves in relation to the animals we eat. On the other side of this brain transformation is a lifestyle that is ideal for our own health and emotional well-being and is much more environmentally sustainable.Improve Your Work Flow: Camille believes that creative hobbies and habits reinvigorate one's primary work. But she knits, sews, embroiders, and bakes for the pleasure of it, too. Her productivity and brain power have been remarkable since going vegan seven years ago, and even more importantly, she no longer feels any of the frustration or uncertainty artists tend to accept as part of the creative process.A Bright Clean Mind is perfect for every creative suffering from brain fog. In this book, you will discover:The effect your diet may be having on your creativity and moodExamples of how going vegan is basically giving yourself brain foodWays to incorporate a vegan diet into your busy life
A Burger to Believe In: Recipes and Fundamentals
by Paolo Lucchesi Chris KronnerA deep-dive into the art and philosophy of making the perfect hamburger, with recipes for game-changing burgers and all the accoutrements.Chris Kronner has dedicated his creative energy, professional skills, and a lifetime of burger experiences to understanding America's favorite sandwich. In his debut cookbook, this trusted chef reveals the secrets behind his art and obsession, and teaches you how to create all of the elements of a perfect burger at home. Including tips for sourcing and grinding high-quality meat, musings on what makes a good bun, creative ideas for toppings (spoiler alert: there are more bad ideas out there than good, and restraint is the name of the game), and more than forty burger accompaniments and alternatives—from superior onion rings to seasonal salads to Filet-O-Fish-inspired Crab Burgers—this book is not only a burger bible, but also a meditation on creating perfection in simplicity.
A Bushel's Worth
by Kayann ShortIn this love story of land and family, Kayann Short explores her farm roots from her grandparents' North Dakota homesteads to her own Stonebridge Farm, an organic, community-supported farm on the Colorado Front Range where small-scale, local agriculture borrows lessons of the past to cultivate sustainable communities for the future."A Bushel's Worth is my favorite kind of nonfiction. Not only is it about many topics close to my heart-gardening, food, family-it is a beautifully told story, and a love story at that, centered around the love of a couple, their love for the land, and a community's love for a way of life. This book forever changed my perspective and awareness as I 'walk out' in my own garden."--Katrina Kittle, author, The Blessings of the Animals"A heartfelt meditation on farm, food, and family. A Bushel's Worth tells a love story of the land and a life spent caring for it."-Hannah Nordhaus, author, The Beekeeper's Lament: How One Man and Half a Billion Honeybees Help Feed America"Kayann Short shares a passionate and often lyrical account of how she and her husband John took their first brave steps toward revitalizing a small Colorado farm and with it their lives and the community they drew around them. This is a book about how agriculture continues to create culture when it is practiced with generosity, creativity and attention. It is an inspiring story, a gift for all of us, both on and off the farm, who are trying to learn how to slow down our frenzied lives so that we may give ourselves to what really matters."-Gregory Spaid, author, Grace: Photographs of Rural America"With a companionable mix of literary and earthy sensibilities, Kayann Short writes with graceful, ferocious attentiveness [and] finds reassurance for herself and her modern family in "the old wisdom of the fields."-John Calderazzo, author, Rising Fire: Volcanoes & Our Inner Lives"[A] beautifully written and sensually rich 'ecobiography' of farm life...A Bushel's Worth is a loving natural history - of a farm, a marriage, and a way of life that has changed interestingly and dramatically over just a few generations."-Jane Shellenberger, author, Organic Gardener's Companion: Growing Vegetables in the West"The book is a substantial meal...as much about growing community as it is about growing food, and it leaves the reader with a generous bushel of instruction and inspiration on both counts."-Susan Becker, Director, Boulder Public Library Oral History Program"A Bushel's Worth: An Ecobiography eloquently depicts humans and nature coexisting and mutually benefiting not only in theory, but in actuality...where people treat each other respectfully as they gently work on and with the land."-Shelly Eberly, National Outings Leader, Sierra Club
A Bíblia da Longevidade: como ter uma vida longa e saudável com dietas, exercícios e estilos de vida
by Hiddenstuff EntertainmentVocê gostaria de ser capaz de ter uma vida mais longa e se livrar de doenças, desconfortos, inflamações, dores e depressões? Por muito tempo, técnicas de curas naturais têm sido utilizadas para tratar um grande número de enfermidades e para ajudar pessoas a viverem mais! O uso das técnicas de cura natural também pode ajudar com doenças crônicas, com seu sistema imunológico, níveis de energia, foco, felicidade geral e muito mais! Introduzindo os segredos dos professionais para viverem mais e se sentirem mais saudáveis do que nunca! Com décadas de estratégias testadas, este livro mostrará a você a maneira mais rápida e efetiva de curar seu corpo naturalmente para beneficiar seu bem estar! Você aprenderá a aumentar seu bem estar em apenas poucas semanas. Não apenas isso, mas você melhorará todos os aspectos de sua vida. Quer descobrir como as pessoas lidam com doenças crônicas e enfermidades? Você também pode aprender esses segredos isso e se permitir ser mas feliz e saudável. Este guia ensina técnicas comprovadas sem o uso de suplementos caros ou cursos. O que está incluído: - Viva mais; - Sinta-se mais saudável; - Remédios; - Vença doenças crônicas; - Tenha mais energia; - Durma melhor; - Supere enfermidades; - Nutrição; - O que você deveria saber; + MUITO MAIS! Se você quiser viver mais, ser mais saudável, curar enfermidades ou aumentar seu foco e bem estar, então, este guia é para você! → Volte para o topo da página e clique em “adicionar ao carrinho” para comprá-lo imediatamente ← Aviso legal: O(s) autor e/ou detentor(es) de direitos legais não alega(m), promete(m) nem garante(m) a precisão, perfeição nem suficiência dos conteúdos deste livro e expressamente não se responsabiliza(m) por erros e omissões aqui contidos. Esse produto deve ser us
A Caledonian Feast (Canongate Classics)
by Annette HopeStories, recipes, and cultural legacy combine in this award-winning book: &“recipes, sociology, history and anecdote are woven into a plaid of pleasure&” (The Listener). Scottish cuisine reflects both the richness of the country&’s resources and the ingenuity of Scottish people who often needed to be frugal. From the ninth century to the present, from the simplicity of porridge and oatcakes to the gourmet delights of fish and game, A Caledonian Feast offers a fascinating history of Scotland, complete with author Annette Hope&’s personal collection of authentic recipes.A Caledonian Feast is widely acknowledged to be the definitive culinary history of Scotland. Immensely readable and informative, it draws upon many strands of Scotland&’s literary heritage, including works by Scott, Boswell, Smollett, and Hogg, as well as agriculturalists, social historians, and specialist food writers like Marian McNeill. It was shortlisted for Scotland&’s premier literary prize, the McVitie, and given a Scottish Arts Council Award when first published in 1987. This edition of A Caledonian Feast includes a superb introduction from Clarissa Dickson Wright. &“Exceptionally wide-ranging, well-organized and nicely put.&” —Sunday Times &“A joy to read.&” —Sunday Telegraph
A Call for Kelp (Seaside Café Mysteries #4)
by Bree BakerIt's sink or swim for Everly with her most bizarre case yet!Everly Swan is busy as a bee running her beachside iced tea shop, and the small island of Charm, North Carolina is abuzz-Mitzi Calgon, an iconic Hollywood actress, is in town! Everly's great-aunts are making a documentary about beekeeping and Mira has agreed to help. But when the actress turns up dead, reporters and fans swarm the island, muddying the water and disrupting the peaceful lives of the townspeople.Everly's never been good at minding her own beeswax, so she starts following her own leads and combing through the evidence. Then there's the mystery of Detective Hays-ever since their kiss under the mistletoe, he's been acting distant. And he's annoyingly determined to keep Everly away from the case. But when she receives a cryptic warning to "Bee Careful", Everly realizes that she's gotten herself into a really sticky situation...The fourth book in Bree Baker's Seaside Café Mystery series, readers of Joanne Fluke and Kate Carlisle will love A Call for Kelp!
A Call to Farms: Reconnecting To Nature, Food, And Community In A Modern World
by Jennifer GraysonHope for the future lies with a new generation of regenerative farmers. Within a decade, nearly half of all American farmland will change hands as an older generation of farmers steps aside. In their place, a groundswell of new growers will face numerous challenges, including soil degradation, insufficient income, and investors devouring farmland at a staggering pace. These new farmers are embracing regenerative agriculture—the holistic approach to growing food that restores the soil and biodiversity—in the movement to reclaim our health and the planet’s. But can their efforts help reverse an epidemic of diet-related disease, food inequality, and even climate change? To answer that question and more, award-winning journalist Jennifer Grayson embedded herself in a groundbreaking farmer training program, then embarked on this investigative journey. The diverse array of farmers, graziers, and food activists whom she profiles here are working toward better, more sustainable foodways for all. From a one-acre market garden in Oregon to activists reviving food sovereignty in South Carolina, A Call to Farms tells the captivating story of these new agrarians finding hope and purpose in reconnecting to the land and striving to improve the future of American food.
A Calorie is a Calorie: The Inescapable Science that Controls Our Body Weight
by Keith FraynWe all know someone who seems to eat very little yet cannot avoid weight gain, or someone who eats everything they like while remaining slim. Why? Is it the kinds of food we eat, and when? Are our hormones to blame? Could it be chemicals in our environment? Even specialists are now questioning our understanding of the forces that shape body weight, and we are all more confused than ever.In this book, Keith Frayn, one of the world's leading experts on metabolism, argues that all these challenges are distracting us from tackling the obesity problem in the only way it can be addressed: by rebalancing the disregarded message of 'calories in - calories out'.Taking readers on a deep dive into the real science of energy balance, he reveals how nutrition research has been plagued by the difficulty of really knowing what people are eating and doing; why it is unlikely that some nutrients are intrinsically more fattening than others; how supposed differences between people in the speed of their metabolism vanish in the laboratory; how energy balance is altered in obese people and people who have managed to lose weight; and why these responses - honed over millennia of evolution - make dieting so hard. With clarity and insights from expert research, Frayn provides a clear-eyed perspective on current trends mired in controversy and confusion: time-restricted eating, intermittent fasting, low-carb versus low-fat meal plans, high-protein breakfasts and other dietary trickery. In a world where desirable, energy-rich food is increasingly plentiful, and labour-saving gadgets widespread, it becomes more and more difficult to stick to the simple message of energy balance. But, as Frayn shows, we can reshape our lives and improve our health by going back to what we know about calories, rediscovering the benefits of a more active life, and getting smart about what we eat.
A Calorie is a Calorie: The Inescapable Science that Controls Our Body Weight
by Keith FraynWe all know someone who seems to eat very little yet cannot avoid weight gain, or someone who eats everything they like while remaining slim. Why? Is it the kinds of food we eat, and when? Are our hormones to blame? Could it be chemicals in our environment? Even specialists are now questioning our understanding of the forces that shape body weight, and we are all more confused than ever.In this book, Keith Frayn, one of the world's leading experts on metabolism, argues that all these challenges are distracting us from tackling the obesity problem in the only way it can be addressed: by rebalancing the disregarded message of 'calories in - calories out'.Taking readers on a deep dive into the real science of energy balance, he reveals how nutrition research has been plagued by the difficulty of really knowing what people are eating and doing; why it is unlikely that some nutrients are intrinsically more fattening than others; how supposed differences between people in the speed of their metabolism vanish in the laboratory; how energy balance is altered in obese people and people who have managed to lose weight; and why these responses - honed over millennia of evolution - make dieting so hard. With clarity and insights from expert research, Frayn provides a clear-eyed perspective on current trends mired in controversy and confusion: time-restricted eating, intermittent fasting, low-carb versus low-fat meal plans, high-protein breakfasts and other dietary trickery. In a world where desirable, energy-rich food is increasingly plentiful, and labour-saving gadgets widespread, it becomes more and more difficult to stick to the simple message of energy balance. But, as Frayn shows, we can reshape our lives and improve our health by going back to what we know about calories, rediscovering the benefits of a more active life, and getting smart about what we eat.
A Carafe of Red
by Gerald AsherEvery wine has a story. In this collection of elegantly written essays from the past thirty years, updated with a new introduction and endnotes, renowned author Gerald Asher informs wine enthusiasts with insightful, engrossing accounts of wines from Europe and America that offer just as much for those who simply enjoy vivid evocations of people and places. Asher puts wine in its context by taking the reader on a series of discursive journeys that start with the carafe at his elbow. In his introduction, Asher says, "Wine . . . draws on everything and leads everywhere." Whether the subject is a supposedly simple red wine shared in a Parisian café or a Napa Valley Cabernet tasted with its vintner, every essay in A Carafe of Red is as pleasurable as the wines themselves.
A Catered Bake-Off (A Mystery With Recipes)
by Isis CrawfordWhen sisters Bernie and Libby Simmons bring their culinary prowess from A Little Taste of Heaven catering company to a baking competition in Upstate New York, it&’s murder that takes the cake . . .What&’s the worst that could happen on a reality show bake-off filmed at a picturesque estate? As it turns out, a whole lot. Thrown into the fray against four seasoned competitors, the Simmons sisters face more than just cameras broadcasting their frosting mishaps on local TV. Right from the get-go, their small screen debut sours with suspicious ingredients and malfunctioning appliances. Then there&’s the inexplicable invasion of goats that sends the entire production into a tailspin, followed by a flurry of ominous notes delivered anonymously to the cast and crew.Tensions really reach a boiling point when one of the judges meets a grisly end—death by exploding espresso machine! With a dangerous mystery solidifying, Bernie and Libby whisk through the vast property on a mission to uncover who could have taken down the show&’s discerning food critic. But when the bake-off serves another victim, the sleuthing siblings find themselves racing to catch a mixed-up killer before the final timer dings . . .Includes Original Recipes for You to Try!
A Catered Book Club Murder (A Mystery With Recipes)
by Isis CrawfordSisters Bernie and Libby Simmons are used to catering lip-smacking treats to an artsy group of book lovers—until fiction spills into reality . . . If anything can be said about endearingly predictable Margo Hemsley, it&’s that she always serves elaborate desserts at her mystery book club meetings. That&’s why everyone fears the worst after she doesn&’t pick up her order from Bernie and Libby and skips out on the monthly gathering. The Simmons sisters can&’t imagine their acquaintance vanishing like a character from one of her favorite novels, at least not willingly. When the search ends with the discovery of a dead body, Bernie and Libby agree to help the nine remaining book club members prove their friend was murdered. But a speed read through Margo&’s background reveals there was more to the victim than harmless hobbies and frumpy cardigans would suggest. As the sleuthing sisters unearth scandalous secrets about the book club members, they&’ll have to determine who was connected to Margo&’s shady dealings—and who sent her to an early grave . . .
A Catered Doggie Wedding (A Mystery With Recipes #17)
by Isis CrawfordWhen Bernie and Libby Simmons, sisters and co-owners of A Little Taste of Heaven, are hired to cater a posh pooch party, they wind up stepping into a fresh murder investigation! At A Little Taste of Heaven, Bernie and Libby Simmons cater all sorts of affairs, from book clubs to bridal showers and everything in between. So when their counterman, Googie, asks them to cater a doggie wedding for his girlfriend Jenni&’s eight-month-old golden retrievers, they jump on the opportunity. The reception, which will also serve as a grand opening for Jennie&’s new doggie daycare center, is no small affair. Bertha and Ernie—the bride and groom—will be celebrating with more than a hundred guests, including the puppers&’ pals and their people. But all weddings, even shaggy shindigs, come with some drama. Not everyone in town is excited about the upcoming pup-tuials—or Jenni&’s business. Someone is sending threatening messages to Bernie, Libby, and others in town, warning them to cancel the festivities. But when folks start dying under curious circumstances, Bernie and Libby know it&’s up to them to untangle the leads and find the murderer before anyone else bites it. Includes Original Recipes for You to Try!
A Catered New Year's Eve (A Mystery With Recipes)
by Isis CrawfordSisters Bernie and Libby Simmons are reunited with a distant relative who wants them to cater a New Year&’s Eve event—and help find a guilty party . . . It&’s been years since Bernie and Libby&’s parents became estranged from Ada Sinclair&’s side of the family—though the reasons for the rift are lost to history. The sisters, however, are intrigued when Ada makes contact and tells them about the long-ago deaths of her father and his business partner—both of which were ruled accidental. Ada thinks otherwise—and has a plan. On New Year&’s Eve, she&’ll gather a group of guests and read from a diary she&’s found in her mother&’s attic that she thinks will expose the culprit. The Simmons sisters agree to provide refreshments for the bash, but when the night arrives, a guest drops dead. In the tumult, the diary disappears. When Ada is arrested for murder, she&’ll have to hope that Bernie and Libby can provide a resolution before the clock runs out. Includes Original Recipes for You to Try! &“Fast paced and lively, this mystery will appeal to fans of Joanne Fluke and Laura Childs.&”—Booklist
A Catered Quilting Bee (A Mystery With Recipes #17)
by Isis CrawfordSisters and caterers Bernie and Libby Simmons, owners of A Little Taste of Heaven, return for another culinary cozy with catering, dogs, and murder. Quilts, quiet, and delicious food. That&’s exactly what Bernie and Libby expect as they build the menu for the Longely Sip and Sew Quilting Circle&’s first-ever exhibition hosted at the local library. The eclectic ladies of the group couldn&’t appear more harmlessly wholesome if they tried, especially mild-mannered kindergarten teacher Cecilia Larson, who hired A Little of Taste of Heaven to cater the event. So it&’s a complete shock when disturbing news drops about member Ellen Fisher, found hanging from a plant hook in her otherwise pristine sewing room . . . All are very quick to deem the tragic death a suicide. All except for Cecilia. She believes something else happened to her best friend—who was busy adding the finishing stitches on her greatest work yet in hopes of displaying it at the exhibition—and looks to Bernie and Libby to expose the truth . . . and the killer. As Ellen&’s patchy past comes into focus along with a mysterious connection to a missing seven-hundred-year-old quilt fragment, can the sisters unravel the victim&’s final thread before another turns up dead? Includes Original Recipes for You to Try!
A Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants
by Rick BrowneFrom the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped).Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich.The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great.“Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel“It is Browne’s exploration of the history behind each place that I found most interesting…The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal“Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped
A Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants
by Rick BrowneFrom the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped).Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich.The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great.“Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel“It is Browne’s exploration of the history behind each place that I found most interesting…The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal“Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped
A Change of Appetite
by Diana HenryWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish- and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia.Curious about what 'healthy eating' really means, and increasingly bombarded by both readers and friends for recipes that are 'good for you', Diana disocovered a lighter, fresher way of eating. From a Cambodian salad of prawns, grapefruit, toasted coconut and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavour, goodness and colour. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food which nourishes body and soul.
A Change of Appetite: Where Delicious Meets Healthy
by Diana HenryWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish-, and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia. In her year of good eating, Diana lost weight, but this was about much more than weight loss - lead by taste, it was about discovering a healthier, fresher way of eating. From a Cambodian salad of shrimps, grapefruit, toasted coconut, and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavor, with goodness and with color. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food that nourishes body and soul.
A Change of Appetite: where delicious meets healthy
by Diana Henry'Cookery Book of The Year' Guild of Food Writers AwardsShortlisted for the André Simon AwardsNominated for The Bookseller Cookery Book Award, Sponsored by FoylesWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish- and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia.Curious about what 'healthy eating' really means, and increasingly bombarded by both readers and friends for recipes that are 'good for you', Diana disocovered a lighter, fresher way of eating. From a Cambodian salad of prawns, grapefruit, toasted coconut and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavour, goodness and colour. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food which nourishes body and soul.
A Change of Appetite: where delicious meets healthy
by Diana HenryWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish-, and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia. In her year of good eating, Diana lost weight, but this was about much more than weight loss - lead by taste, it was about discovering a healthier, fresher way of eating. From a Cambodian salad of shrimps, grapefruit, toasted coconut, and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavor, with goodness and with color. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food that nourishes body and soul.
A Changeless Land: Continuity and Change in Philippine Politics
by David G. TimbermanFirst Published in 1992. Routledge is an imprint of Taylor & Francis, an Informa company.
A Chateau Under Siege (The Dordogne Mysteries #15)
by Martin WalkerFrance's favourite country cop, Bruno, faces a dangerous threat to the town he polices and the people he protects. Loved by millions, the Dordogne Mysteries are the perfect combination of mystery and escapism.The event of the Périgord tourist season is to be the re-enactment of the liberation of the historic town of Sarlat from the English in 1370. But it all goes wrong when the man playing the part of the French general is almost killed in the heat of the action.The immediate question for chief of police Bruno Courrèges is was this an accident - or deliberate? The stakes rise when Bruno learns that the man, Kerquelin, was running Frenchelon, the secret French electronic intelligence base nearby, after being recruited from a brilliant Silicon Valley career. His old Silicon Valley colleagues have been invited to stay at the luxurious local chateau of Rouffillac as his guests to enjoy the Sarlat show.As he investigates, Bruno discovers that Kerquelin's wound was faked, that he is alive and well and secretly negotiating a massive deal to build a semi-conductor industry in France. But then a whole new and dangerous player emerges, determined to nip the deal in the bud.(P) 2023 Quercus Editions Limited
A Chateau Under Siege: A Bruno, Chief of Police Novel (Bruno, Chief of Police Series #16)
by Martin WalkerWhen an actor in a local play is attacked during a performance, Bruno must learn whether it was an accident, a crime of passion, or an assassination attempt with implications far beyond the small French village.The town of Sarlat is staging a reenactment of its liberation from the British in the Hundred Years War when the play&’s French hero, Brice Kerquelin, is stabbed and feared fatally wounded. Is it an unfortunate prop malfunction—or something more sinister? The stricken man happens to be number two in the French intelligence service, in line for the top job. Bruno is tasked with the safety of the victim&’s daughters, Claire and Nadia, as well as their father&’s old Silicon Valley buddies, ostensibly in town for a reunion. One friend from Taiwan, a tycoon in chip fabrication, soon goes missing, and Bruno suspects there may be a link to the French government&’s efforts to build a chip industry in Europe—something powerful forces in Russia and China are determined to scuttle. Wading through a tangle of rivalries and secrets, Bruno begins to parse fact from fiction—while also becoming embroiled in some romantic complications, and, of course, finding time to put together some splendid meals.
A Chateau Under Siege: a riveting murder mystery set in rural France (The Dordogne Mysteries #15)
by Martin WalkerFrance's favourite country cop, Bruno, faces a dangerous threat to the town he polices and the people he protects.The event of the Périgord tourist season is the re-enactment of the liberation of the historic town of Sarlat from the English in 1370. But it all goes wrong when the man playing the part of the French general is almost killed in the heat of the action.The immediate question for chief of police Bruno Courrèges is: was this an accident - or deliberate? The stakes rise when Bruno learns that the man, Kerquelin, was running Frenchelon, the secret French electronic intelligence base nearby, after being recruited from a brilliant Silicon Valley career.As he investigates, Bruno discovers that Kerquelin's wound was faked, that he is alive and well and secretly negotiating a massive deal to build a semi-conductor industry in France. But then a whole new and dangerous player emerges, determined to nip the deal in the bud.****************************Praise for A Chateau Under Siege'French tourism should raise a glass to [Walker's] Dordogne Mysteries' Daily Mail 'I love these books' 5* Reader Review'A captivating, ingenious slice of escapism' Woman's Own'A fantastic book, a must-read' 5* Reader Review'Atmospheric and wonderfully complex' Lancashire Evening Post'Superb plots. Superb characters. Tantalising cuisine' 5* Reader Review