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A Course in Weight Loss: 21 Spiritual Lessons For Surrendering Your Weight Forever
by Marianne WilliamsonIf you are plagued by compulsive patterns of unwise eating, then this book is for you. In A Course in Weight Loss, best-selling author Marianne Williamson addresses the causal root of your weight-loss issues: a place within you where you have subconsciously forgotten your divine perfection. This forgetfulness has confused not only your mind but also your body, making you reach for that which cannot sustain you . . . and reject that which does. As your mind reclaims its spiritual intelligence, your body reclaims its natural intelligence as well. The 21 lessons in this book take you on a deep, sacred journey. One step at a time, you learn to shift your relationship with yourself – and your body – from one of fear to one of love. And you will begin to integrate the various parts of yourself – mind, body, and spirit – to become, once again, and in all ways, the beautiful and peaceful person you were created to be.
A Cowboy in the Kitchen
by Robb Walsh Grady Spears Dick PatrickCookbook buyers and foodies the world over have come to count on Ten Speed to introduce exciting young chefs and up-and-coming cuisines. In the tradition of Mark Miller's COYOTE CAFE, ROY'S FEASTS FROM HAWAII, and CHARLIE TROTTER'S, we are proud to bring you a haute take on one of America's most traditional cuisines-that of the Texas ranch. But don't be thinking ribs, beans, and biscuits . . . . unless, of course, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled Chicken, and West Texas Biscuit Pudding with Southern Comfort en Glace. You see, at the Reata Restaurant in West Texas, hot new chef Grady Spears is cooking cowboy cuisine with an emphasis on the cuisine. Filled with fresh, strong flavors, fascinating ranch memorabilia (these Texans take their history seriously!), gorgeous full-color food photography, and truly marvelous, utterly real food, this is American cooking at its kick-off-your-boots-and-get-down-to-business greatest.
A Crash Course in Stopping Diabetes: The Definitive Take-Charge Guide
by Editors of Thunder Bay PressPreventing and managing diabetes is a major health issue for more than 400 million people across the world, with that number expected to rise in the future. The condition can be managed through lifestyle changes, medical treatment, improved nutrition, and other preventive measures, leading to an improved quality of life. A Crash Course in Stopping Diabetes is a comprehensive guide to help readers control the condition, rather than letting it control their lives. Testing tools, lifestyle tips, delicious recipes, and the latest medical research are included in this book, making it an invaluable resource for anyone concerned about the short- and long-term effects of diabetes.
A Culinary History of Atlanta (American Palate)
by Akila Sankar McConnellDiscover iconic dishes, notorious restaurants, and the rich culinary history of this Southern city, along with fourteen delicious recipes. Atlanta&’s cuisine has always been an integral part of its identity. From its Native American agricultural roots to the South&’s first international culinary scene, food has shaped this city, often in unexpected ways. Trace the evolution of iconic dishes like Brunswick stew, hoecakes and peach pie while celebrating Atlanta&’s noted foodies, including Henry Grady, Martin Luther King Jr. and Nathalie Dupree. Be transported to the beginnings of notable restaurants and markets, including Durand&’s at the Union Depot, Busy Bee Café, Mary Mac&’s Tearoom, the Municipal Market and the Buford Highway Farmers Market. With fourteen historic recipes, culinary historian Akila Sankar McConnell proves that food will always be at the heart of Atlanta&’s story.
A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites & More (American Palate Ser.)
by Darcy Dougherty MaulsbyThis volume serves up a bountiful combination of local history, classic recipes, and colorful Midwestern food lore. Iowa&’s delectable cuisine is quintessentially midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences. Classics like fresh sweet corn and breaded pork tenderloins are found on menus and in home kitchens across the state. At the world-famous Iowa State Fair, a dizzying array of food on a stick commands a nationwide cult following. From Maid-Rites to the moveable feast known as RAGBRAI, A Culinary History of Iowa reveals the remarkable stories behind Iowa originals. Find recipes for favorites ranging from classic Iowa ham balls and Steak de Burgo to homemade cinnamon rolls—served with chili, of course!
A Culinary History of Kentucky: Burgoo, Beer Cheese, & Goetta (American Palate Ser.)
by Fiona Young-BrownPull up a chair to the kitchen table and enjoy a delicious adventure through the Bluegrass State&’s food history. Kentucky&’s cuisine can be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standard meat and three, but there are many dishes that can&’t be found anywhere else. Poke sallet, despite its toxic roots and berries, is such a favorite in parts of eastern Kentucky that an annual festival celebrates it. Find recipes for dishes from burgoo to hog to moonshine and frogs. Join author Fiona Young-Brown as she details all the delectable delights sure to make the mouth water.
A Culinary History of Martha's Vineyard (American Palate)
by Thomas Dresser Joyce DresserMartha's Vineyard is known as a popular vacation destination with high profile visitors. Below the surface, however, bubbles a culinary melting pot. Native Americans, Blacks, European settlers and Azoreans all contributed to the island's diverse culinary history. The Scottish Society still celebrates Robert Burns annually with a feast. Two towns have streets called Chicken Alley for the Portuguese families who raised chickens there, while native beach plums are used to create a delicious jelly that can be found across the island. Restaurants like Giordano's and the ArtCliff Diner have been in business for more than fifty years and are still putting out great dishes. Learn the back-story of the island's first--and only--commercial vineyard. From codfish souffle to espirito santo soup, local authors Tom and Joyce Dresser share the ingredients, recipes and images of this flavorful island.
A Culinary History of Missouri: Foodways & Iconic Dishes of the Show-Me State (American Palate)
by Suzanne Corbett Deborah ReinhardtMissouri's history is best told through food, from its Native American and later French colonial roots to the country's first viticultural area. Learn about the state's vibrant barbecue culture, which stems from African American cooks, including Henry Perry, Kansas City's barbecue king. Trace the evolution of iconic dishes such as Kansas City burnt ends, St. Louis gooey butter cake and Springfield cashew chicken. Discover how hardscrabble Ozark farmers launched a tomato canning industry and how a financially strapped widow, Irma Rombauer, would forever change how cookbooks were written. Historian and culinary writer Suzanne Corbett and food and travel writer Deborah Reinhardt also include more than eighty historical recipes to capture a taste of Missouri's history that spans more than two hundred years.
A Culinary History of Myrtle Beach & the Grand Strand: Fish & Grits, Oyster Roasts and Boiled Peanuts (American Palate)
by Becky BillingsleyThe culinary history of Georgetown and Horry Counties reflects a unique merging of Native American, European, African and Caribbean cuisines. Learn how slaves taught their masters to create vast wealth on rice plantations, what George Washington likely ate when visiting South Carolina in 1791, how the turpentine industry gave rise to a sticky sweet potato cooking method and why locals eagerly anticipate one special time of year when boiled peanuts are at their best. Author Becky Billingsley, a longtime Myrtle Beach-area restaurant journalist, digs deep into historic records, serves up tantalizing personal interviews and dishes on the best local restaurants, where many delicious farm-to-table heritage foods can still be enjoyed.
A Culinary History of Pittsburg County: Little Italy, Choctaw Beer & Lamb Fries (American Palate)
by David CatheyLong before the era of the foodie, the little coal-mining town of Krebs set the standard for celebrating food in Oklahoma. Its reputation as the Sooner State's Little Italy began in the mid-1870s when Italian immigrants chased the coal boom to Pittsburg County, deep in the heart of the Choctaw Nation. After 150 years, Italians and Choctaw neighbors are now bound by pasta, homemade cheeses and sausages and native beer once brewed illegally in basement bathtubs and delivered by children from door to door. Stop by for a steak at GiaComo's, a Choc at Pete's Place, lamb fries at the Isle of Capri, gnocchi at Roseanna's or a gourd of caciocavallo at Lovera's--venues that have proven impervious to time and hardship. Join Food Dude Dave Cathey on a tour through this colorful and delicious history.
A Culinary History of Southern Delaware: Scrapple, Beach Plums and Muskrat (American Palate)
by Denise ClemonsHistoric farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today's home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crab reigns supreme. With recipes for regional favorites like beach plum jelly and chicken with slippery dumplings, author Denise Clemons explores the history behind the ingredients and savors the story in every dish.
A Culinary History of West Virginia: From Ramps to Pepperoni Rolls (American Palate)
by Shannon Colaianni TinnellThe Mountain State's irregular borders and rugged geography are home to a fascinating mix of cultures, landscapes and foods. West Virginia's culinary history is rooted among the native fauna and flora that early residents hunted and foraged, and the taste of pawpaws and ramps is familiar across the state. Immigrants brought international flavors to Appalachian cuisine, resulting in local traditions like moonshine and the iconic pepperoni roll. Historian, author and West Virginia native Shannon Colaianni Tinnell explores a history that is still being written by a new generation hungry for tradition and authenticity.
A Culinary History of the Chesapeake Bay: Four Centuries of Food & Recipes (American Palate)
by Tangie HolifieldThe four hundred years since colonization have brought European, African and Asian techniques, ingredients and tastes to the Chesapeake Bay. European colonists and Africans both enslaved and free were influenced by indigenous ingredients and Native American cooking and created uniquely New World foods. The nineteenth century saw the development of industries based on the bounty of the Bay and the rising popularity of oysters, blue crab and turtle soup throughout the greater Mid-Atlantic. Waves of immigrants brought their own cuisines to the mix, and colcannon, brisket, sauerkraut and fish peppers are now found on Chesapeake tables. Local author, scientist and blogger Tangie Holifield weaves together the unique food traditions of the Bay, telling the stories of each culture that has contributed to its bounty.
A Culinary History of the Nebraska Sand Hills: Recipes & Recollections from Prairie Kitchens (American Palate)
by Christianna ReinhardtSpanning nineteen thousand square miles of central Nebraska, the Sand Hills--North America's largest sand dune--is held in place by only a thin, sturdy layer of native prairie grasses and continuing faith that the land can be made prosperous by its residents. Settlers in the area had to be hardy and resourceful, making use of what the land provided and holding fast when their hard work blew away with the prairie winds. From foraging to ranching, food meant survival, but it also meant community. Staples like fried chicken, biscuits, fruit pies, preserves and cakes all play a role in the fascinating story of the region. Join food writer Christianna Reinhardt as she dishes up the unique and tasty history of this exceptional part of the world.
A Culinary Tour Through Alabama History (American Palate)
by Monica TapperOne of the surest ways to connect with the past is to sample what was on its plate. That's the goal with this gustatory journey through Alabama history. Sweetmeats with the governor's lonely, oft-depressed wife in 1832 Greensboro. Shrimp and crabmeat casserole at a long-departed preacher's house at the Gaines Ridge Dinner Club in Camden. Pimento cheese and tea with notes of cinnamon and citrus at the Bragg-Mitchell Mansion in Mobile. Poundcake from Georgia Gilmore's kitchen in Montgomery, where workaday freedom fighters and luminaries of the civil rights movement sought sustenance. Author Monica Tapper serves up a stick-to-your-ribs trek through Alabama history, providing classic recipes modified for the modern kitchen along the way.
A Cup of Comfort Cookbook
by Jay WeinsteinEach Cup of Comfort book features over 50 exceptional stories of ordinary people who have overcome great obstacles, persevered through thick and through thin, and found the power to control their own destinies. Readers will laugh and cry out loud as they share in the many moving experiences detailed within these pages.
A Cup of Comfort Cookbook: Favorite Comfort Foods to Warm Your Heart and Lift Your Spirit
by Colleen Sell Jay WeinsteinNearly 200 recipes fill the pages of this companion cookbook to the popular "A Cup of Comfort" series of books. Readers are sure to delight in discovering the rich stories, histories, and traditions surrounding such delicious dishes as Apple Brown Betty and Grandma Vee's Meatballs and Gravy.
A Cup of Comfort Cookbook: Favorite Comfort Foods to Warm Your Heart and Lift Your Spirit
by Jay WeinsteinEach Cup of Comfort book features over 50 exceptional stories of ordinary people who have overcome great obstacles, persevered through thick and through thin, and found the power to control their own destinies. Readers will laugh and cry out loud as they share in the many moving experiences detailed within these pages.
A Cup of Flour, A Pinch of Death (A Baker Street Mystery #3)
by Valerie BurnsOn the shores of Lake Michigan, influencer Maddy Montgomery has turned the bakery she inherited from her great aunt Octavia into a destination. There&’s just one thing she won&’t post: the body in the freezer . . . Thanks to Maddy&’s social media savvy, Baby Cakes Bakery is becoming a huge success—so much so that she&’s attracted the attention of her former nemesis, the fiancé-stealing Brandy Denton. When Brandy blows into New Bison like an ill wind and disrupts a vlog Maddy&’s filming, their argument goes viral. After Brandy&’s body is found in the freezer at Baby Cakes, Maddy instantly goes from viral sensation to murder suspect. As Maddy is still reeling from the murder, a stranger shows up in the bakery claiming to have been a friend of Octavia. He believes Maddy is in danger. When a second body washes up on the lake shore, it seems clear someone&’s out to kill to keep a secret—and it may have to do with her great aunt. Maddy rallies her aunt&’s friends, the Baker Street Irregulars; Sheriff April Johnson; and her veterinarian boyfriend Michael—not to mention her English mastiff Baby—to do some digging and root out whoever&’s behind the killings . . .
A Cup of Holiday Fear: A Bakeshop Mystery (A Bakeshop Mystery #10)
by Ellie AlexanderIt’s Christmastime and everyone is heading to Torte, the most cheerful bakery in town. There’s no place like home for the homicide…Ashland, Oregon, looks as pretty as a postcard this holiday season. The halls are decked, stockings hung, and eyes are all aglow—mostly thanks to the buttered rum. Jules Capshaw and her staff at Torte are busier than ever. . . still, even the town’s most in-demand bakers need to take a break. So Jules invites everyone to celebrate at the local Winchester Inn’s Dickens Feast, a six-course extravaganza with Yorkshire Pudding, Christmas goose, and all the trimmings. But as the weather outside becomes frightful, things inside turn less delightful when one of the guests ends up as dead as Scrooge’s doornail. Now it’s up to Jules and her helpers to make a list of suspects—and check it twice—to try to find out who’s naughty, who’s nice, and who’s guilty of murder…The Bakeshop mysteries are: “Delicious.” —RT Book Reviews“Marvelous.” —Fresh Fiction
A Cura Através dos Alimentos: Como Transformar a Sua Dieta Para Tratar Doenças, Ter Mais Saúde e Emagrecer
by Maria SoaresVocê gostaria de poder eliminar doenças, disconforto, inflamação, dor e depressão? Há séculos, técnicas naturais são utilizadas para o tratamento de diversas enfermidades. A utilização de técnicas naturais ajudará a combater doenças crônicas, inflamação e melhorar seu sistema imunológico, nível de energia, foco, bem-estar e muito mais! Este livro apresenta os segredos que os terapeutas de curas naturais utilizam para ter mais saúde do que nunca! Com décadas de prática, este e-livro lhe mostrará a maneira mais rápida e eficaz de usar métodos naturais para melhorar a sua saúde. Você aprenderá como elevar o seu bem-estar em poucas semanas e sentirá a diferença em todos os aspectos da sua vida. Você gostaria de saber como as pessoas lidam com doenças e enfermidades crônicas? Este e-livro lhe ajudará a ter mais saúde e boa disposição e lhe ensinará técnicas comprovadas sem necessidade de cursos ou de suplementos alimentares onerosos. Incluindo: - Remédios naturais - Como livrar-se de de doenças crônicas - Como ter mais energia - Como superar enfermidades - Conselhos de nutrição - e MUITO MAIS! Se você deseja ter mais saúde, curar enfermidades, melhorar o seu foco e bem-estar, este guia foi feito para você.
A Curious Absence of Chickens: A journal of life, food and recipes from Puglia
by Sophie Grigson'My first thought on reading A Curious Absence of Chickens is that Jane Grigson, the best cookery writer in my lifetime, would have been so proud of her daughter. Sophie Grigson has written twenty odd excellent cookbooks, but I think this is the best of them. It is her first book for a decade and was obviously driven by a real love of her subjects, which are Puglia, people and food. It is witty, informative, fascinating and stuffed full of recipes you want to cook.' Prue Leith'Puglia is a region I wanted to get to know intimately, to understand culture, life, history and geography, reflecting through the prism of the food that's put on the tables of locals and tourists, too. I'm reminded of my 20-year old self, scribbling in notebooks as I first travelled through Italy's south, only this time I'm back to stay.'After her children grew up and left home, Sophie Grigson found herself living alone. About to turn 60, she took the decision to sell or give away most of her belongings, to pack up her car and to drive to Puglia on her own to start a new life. In a part of Italy where she didn't know anyone, having last visited the region 40 years ago, this narrative book of food writing, stories and recipes brings to life the region, its food and the local characters that she meets along the way. This is a book about courage, hope, new horizons and, above all, delicious food.
A Curious Absence of Chickens: A journal of life, food and recipes from Puglia
by Sophie Grigson'Sophie Grigson has written twenty odd excellent cookbooks, but I think this is the best of them. It is her first book for a decade and was obviously driven by a real love of her subjects, which are Puglia, people and food. It is witty, informative, fascinating and stuffed full of recipes you want to cook.' Prue Leith'Puglia is a region I wanted to get to know intimately, to understand culture, life, history and geography, reflecting through the prism of the food that's put on the tables of locals and tourists, too. I'm reminded of my 20-year old self, scribbling in notebooks as I first travelled through Italy's south, only this time I'm back to stay.'After her children grew up and left home, Sophie Grigson found herself living alone. About to turn 60, she took the decision to sell or give away most of her belongings, to pack up her car and to drive to Puglia on her own to start a new life. In a part of Italy where she didn't know anyone, having last visited the region 40 years ago, this narrative book of food writing, stories and recipes brings to life the region, its food and the local characters that she meets along the way. This is a book about courage, hope, new horizons and, above all, delicious food.'Vivid, humorous and unsentimental, Sophie's portrait of modern Puglia, still seeped in old ways, is a delicious treat' Xanthe Clay'OMFG! This beautiful book is transporting me there. I can't put it down. And the lack of chickens...I never bloody noticed!' Matt Tebbutt
A Curious History of Food and Drink
by Ian CroftonEver wondered where noodles came from? How Worcester Sauce was invented? Or even who the "Cucumber King of Burma" was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish enjoyed in contemporary Japan, A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout history.From the pheasant brains and flamingo tongues scoffed by the Roman emperor Vitellius, to the unusual uses of licorice (once a treatment for sore feet), Ian Crofton makes use of original sources--including journals, cookbooks and manuals--to reveal the bizarre, entertaining and informative stories behind the delicacies enjoyed by our ancestors.
A Curious History of Food and Drink
by Ian CroftonEver wondered where noodles came from? How Worcester Sauce was invented? Or even who the 'Cucumber King of Burma' was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish enjoyed in contemporary Japan, A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout history. From the pheasant brains and flamingo tongues scoffed by the Roman emperor Vitellius, to the unusual uses of liquorice (once a treatment for sore feet) - Ian Crofton makes use of original sources - including journals, cookbooks and manuals - to reveal the bizarre, entertaining and informative stories behind the delicacies enjoyed by our ancestors.