- Table View
- List View
Fat: The surprising science behind the most misunderstood part of the body
by Mariette Boon Liesbeth van RossumThe International Bestseller, as featured in The TimesFat is a vital yet hugely under-rated organ. Fat has become a dirty word, but we know so little about how it really works. In Fat, expert doctors and obesity researchers Dr Mariëtte Boon and Professor Liesbeth van Rossum present the ground-breaking research which explodes many of the myths and prejudices surrounding body fat and will make us completely rethink our relationship with it. Making use of the cutting-edge research in this specialist field, this fascinating and entertaining book will explain how fat generates important hormones, communicates with our brains and is, indeed, essential for staying alive. Informative yet accessible, Fat: The Secret Organ is important reading, not only for people who have struggled with their weight, but for everybody who is serious about their health.
Fat: The surprising science behind the most misunderstood part of the body
by Mariette Boon Liesbeth van RossumThe International Bestseller Fat is a vital yet hugely under-rated organ.Fat has become a dirty word, but we know so little about how it really works. In Fat, expert doctors and obesity researchers Dr Mariëtte Boon and Professor Liesbeth van Rossum present the ground-breaking research which explodes many of the myths and prejudices surrounding body fat and will make us completely rethink our relationship with it.Making use of the cutting-edge research in this specialist field, this fascinating and entertaining book will explain how fat generates important hormones, communicates with our brains and is, indeed, essential for staying alive. Informative yet accessible, Fat: The Secret Organ is important reading, not only for people who have struggled with their weight, but for everybody who is serious about their health.(P)2020 Quercus Editions Limited
Fatal Cajun Festival: A Cajun Country Mystery (A Cajun Country Mystery #5)
by Ellen ByronUSA Today bestselling and award-winning author Ellen Byron cranks it up to eleven in the fifth fast and funny Cajun Country mystery.Louisiana B&B owner Maggie Crozat kicks up her heels at a country music festival--but she'll have one foot in the grave if she can't bring the killer of a diva's hanger-on to heel.Grab your tickets for Cajun Country Live!, the pickers' and crooners' answer to the legendary New Orleans Jazz and Heritage Festival. Maggie Crozat, proprietor of the Crozat Plantation B&B, plans to be in the cheering section when her friend Gaynell Bourgeois takes the stage with her band, Gaynell and the Gator Girls.The festival's headliner, native daughter Tammy Barker, rocketed to stardom on a TV singing competition. She has the voice of an angel...and the personality of a devilish diva. But Maggie learns that this tiny terror carries a grudge against Gaynell. She's already sabotaged the Gator Girls' JazzFest audition. When a member of Tammy's entourage is murdered at the festival, Tammy makes sure Gaynell is number one on the suspect list.Gaynell has plenty of company on that list--including every one of Tammy's musicians. Posing as a groupie, Maggie infiltrates Tammy's band and will have to hit all the right notes to clear her friend's name.
Fatal Fried Rice: A Noodle Shop Mystery (A Noodle Shop Mystery #7)
by Vivien ChienLana Lee returns for another delectable cozy set in a Chinese restaurant in Cleveland, Ohio in Vivien Chien's Fatal Fried Rice…Lana Lee runs her family’s Chinese restaurant in Cleveland’s Asia Village like nobody’s business. When it comes to actual cooking, however, she’s known to be about a step up from boiling rice. So Lana decides to go to culinary school on the sly—and prove that she has what it takes in the kitchen after all. But when course instructor Margo Chan turns up dead after class, Lana suddenly finds herself on the case, frying pan in hand.Since she was the one who discovered the body, Lana must do double duty in finding the killer and clearing her name. Now, with or without the help of her boyfriend Detective Adam Trudeau, Lana launches her own investigation into Margo’s life and mysterious death. Doing so leads her on a wild goose chase to and from the culinary school—and all the way back to the Ho-Lee noodle shop, where the guilty party may be closer than Lana thinks.
Fatal Fudge Swirl: An Ice Cream Shop Mystery (Ice Cream Shop Mysteries #3)
by Meri AllenA movie production brings drama—and murder—to a close-knit New England village, forcing Riley Rhodes to scoop out the suspects.Former CIA librarian and amateur sleuth Riley Rhodes is loving her fresh start as the manager of the Udderly Delicious Ice Cream Shop. The leaves are turning, tourists are leaf-peeping, and Penniman, Connecticut is putting finishing touches on the weekend long Halloween Happening. But the village is also buzzing. Former child star Cooper Collins is overseeing the production of a romantic comedy that’s filming on the town green and his domineering socialite mother, Diantha, is planning her lavish Halloween themed wedding at her Inn on the Green. Her fiancé has run the Inn's kitchen for years, ably aided by his recent ex-wife, chef Mary Ann Dumas. An old friend of Riley’s, Mary Ann turns to her when the bride requests a spooky ice cream wedding cake.But the weekend takes a frightful turn when Diantha is found dead and suspicion falls on Mary Ann. The cast of potential suspects is long—each wedding guest had a chilling motive to kill the vicious heiress. Can Riley unmask the murderer before another guest ends up on ice?
Fattitudes: Beat Self-Defeat and Win Your War with Weight
by Jeffrey R. Wilbert Norean K. WilbertWhat's keeping you from slimming down? It may be Fattitudes! Fattitudes are the thoughts and feelings that sabotage your weight--loss goals. Dr. Jeffrey R. Wilbert and his wife Norean, who have had personal and professional experience fighting the war against fattitudes, tell you how to stop self-sabotage.Learn how to: Discover the feelings, thoughts, and unresolved issues that make up your fattitudes.Invent new modes of thinking and feeling.Extinguish your old, self-defeating patterns.Transform your new, fattitude-free way of thinking into healthy living.If you reach for the Ben and Jerry's when you're feeling blue, feel unable to stop eating, or find yourself dieting and failing, again and again, Fattitudes provides an easy-to-follow, step-by-step new "D.I.E.T." plan. With compassion and advice that really works, it enables you to transform both your body and mind, as you witness yourself becoming thinner, healthier, and more in control--of your eating, and your life.
Fatty Acids in Foods and their Health Implications (Food Science and Technology)
by Ching Kuang ChowSince the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the qu
Fatty Fatty Boom Boom: A Memoir of Food, Fat, and Family
by Rabia Chaudry&“A delicious and mouthwatering book about food and family, the complicated love for both, and how that shapes us into who we are . . . I absolutely loved it!&” —Valerie BertinelliRabia Chaudry—known from the podcast Serial and her bestselling book, Adnan&’s Story, as well as her own wildly popular podcast, Undisclosed—serves up a candid and intimate memoir about food, body image, and growing up in a tight knit but sometimes overly concerned Pakistani immigrant family. &“My entire life I have been less fat and more fat, but never not fat.&” Rabia Chaudry was raised with a lot of love—and that love looked like food. Delicious Pakistani dishes—fresh roti, chaat, pakoras, and shorba—and also Pizza Hut, Dairy Queen, and an abundance of American processed foods, as her family discovered its adopted country through its (fast) food. At the same time, her family was becoming increasingly alarmed about their chubby daughter&’s future. Most important, how would she ever get married? In Fatty Fatty Boom Boom, Chaudry chronicles the dozens of times she tried and failed to achieve what she was told was her ideal weight. The truth is, though, she always loved food too much to hold a grudge against it. At once an ode to Pakistani cuisine, including Chaudry&’s favorite recipes; a love letter to her Muslim family both here and in Lahore; and a courageously honest portrait of a woman grappling with a body that gets the job done but refuses to meet the expectations of others. For anyone who has ever been weighed down by their weight— whatever it is—Chaudry shows us how freeing it is to finally make peace with body we have.
Favorite Brand Name Low-Carb Recipes
by Publications International Ltd.This cookbook features easy recipes using common ingredients. Great salads, delicious soups, scrumptious desserts and more. ( Nutritional information is included. This file should make an excellent embossed braille copy.
Favorite Cakes: Showstopping Recipes for Every Occasion
by The Williams-Sonoma Test KitchenBake something beautiful with this incomparable, photo-filled collection of classic and creative cakes.Simple, easy-to-follow directions, ideas for customizing, decorating tips and techniques, and common baking-mistake solutions will help bakers of every level make the most of this book. Organized by basic, modern, and specialty cakes, and including forty recipes and full-color photography, there’s a cake for every occasion.You’ll find essential frostings, meringue, and other cake toppers. Discover reinvented classics, such as Champagne and Raspberry Mini Layer Cake, Rose and Vanilla Bean Mini Tea Cakes, Coconut and Lime Curd Layer Cake, Blood Orange Chiffon Cake, Dulce de Leche Crepe Cake, and Brown Butter and Plum Upside Down Cake. And when it comes to celebrations and parties, this book has you covered with recipes like Vanilla and Berry Ombre Layer Cake, Chocolate, Coconut and Caramel Sheet Cake, and 8-Layer Honey Pistachio Cake. This beautiful collection of classic and new favorites, developed by the Williams Sonoma Test Kitchen, is fit for occasions year-round.
Favorite Cookies: More Than 40 Recipes for Iconic Treats (Williams-Sonoma)
by The Williams-Sonoma Test KitchenDazzling and delectable cookies for every occasion and taste—from Perfect Chocolate Chip Cookies to Homemade Oreos and Matcha Shortbread Cookies. This comprehensive collection of over three dozen cookie recipes provides all the much-loved classics, along with tips and variations on how to make them unique. The recipes are simple enough to be understood by beginning bakers and share a timeless quality that will make them cherished by cooks of all levels. The recipes are the type home cooks will return to again and again. Whether you&’re an avid baker or a novice, the experts at the Williams-Sonoma Test Kitchen have you covered. Inside this beautifully photographed volume, you&’ll find recipes for all types of cookies, including drop cookies, holiday cookies, sandwich cookies, and bar cookies. Step-by-step photos and instructions illustrate how to roll out dough, cut cookie shapes, and decorate with panache. Drop Cookies: Chocolate Chip; Peanut Butter; Oatmeal Raisin; Cowboy; Coconut, Butterscotch, and Macadamia; Chocolate Crinkle. Holiday Cookies/Gift Giving Cookies: Sugar; Ginger-Molasses; Gingerbread People; Spritz; Snickerdoodle; Candy Cane; Peppermint Bark; Thumbprints; Meringues; Florentines; Almond Crescent. Sandwich Cookies: Chocolate Pretzel-Peanut Butter; Lemon Cream; Homemade Oreos Bars: Blondie; Toffee Triangles; Peanut Butter Rice Crispy Brownie Bars; 7-Layer Bar; S&’mores Brownies; Orange Creamsicle.
Favorite Family Meals
by Annabel KarmelDo you find you are serving the same meals week in and week out? Do you catch yourself staring at the contents of your fridge hoping for inspiration? Do you long for some original ideas to help you cook quick, healthy, and tasty meals for the whole family? Give your family a food makeover: No more picky eaters! No more recipe ruts! Internationally bestselling author and leading authority on feeding children Annabel Karmel offers realistic ways to improve your whole family's diet with her signature fresh, creative, and simple cooking style. Favorite Family Meals is packed with more than 150 mouthwatering and nutritious recipes that are fun to eat--and to make--plus practical tips for saving time and planning ahead. Inside Favorite Family Meals, you'll find: * Shopping lists for the staple ingredients that will help you whip up healthy, delicious meals in no time * Practical advice for making homemade frozen dinners so you don't have to cook every day * Easy-to-follow recipes that you and your kids will want to make together * Tasty and original ways to spruce up school lunch boxes * Irresistible ideas for breakfast, lunch, dinner, and snacks that will make you excited to hear your kids say, "I'm hungry!"
Favorite Pickles & Relishes: Storey's Country Wisdom Bulletin A-91 (Storey Country Wisdom Bulletin Ser.)
by Andrea ChesmanSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Favorite Pickles And Relishes
by Andrea ChesmanBasic information on preparing, canning, and freezing pickles and relishes. Contains about 40 recipes.
Favorite Recipes from Melissa Clark's Kitchen: Family Meals, Festive Gatherings, and Everything In-between
by Melissa ClarkBeloved New York Times food columnist Melissa Clark selects more than 100 of her all-time favorite recipes and gathers them here in this collection of delicious, reliable, palate-pleasing dishes for every occasion. Illustrated with full-color photographs throughout. Melissa Clark has been reaching millions of readers through her New York Times column "A Good Appetite" since 2007. She is also the face of the Times cooking videos, which are filmed in her now iconic Brooklyn-based home kitchen. Her delicious, seasonal recipes are simple to make and satisfying for the whole family. They are always executed with a touch of elegance and flair. FAVORITE RECIPES FROM MELISSA CLARK'S KITCHEN curates more than 100 dishes, hand-selected by Clark herself, from her two previously published books, In the Kitchen With A Good Appetite and Cook This Now. The book is organized by meal including Breakfast/Brunch, Lunch, Dinner Mains, Dinner Sides, Desserts, Cocktails and Snacks. In addition, it features an "Occasion Chart" that cross-references recipes into situational categories including weekday staples, perfect for 2, family meals, and company's coming, making it easy for the reader to select the perfect recipe for any occasion.
Favorite Recipes of California Winemakers
by Lee HeckerThis cookbook is dedicated to a simple, well-known truth: Good food is even better with wine. More than 200 dedicated vintners and their families have contributed more than 500 time-tested recipes.
Favorite Recipes with Herbs: Revised and Updated
by Phyllis Good Dawn Ranck HowerYou can cook simply with basic, tasty herbs and liven up the old family favorites! Or try a savory new dish with herbs you grow or find at the grocery store. This newly revised edition of Favorite Recipes with Herbs features beautiful photos and hundreds of easy-to-use recipes, gathered and tested by the top herb shops in the country. The most popular herbs in cooking are all covered here—basil, parsley, rosemary, bay, lemon balm, thyme, lovage, chives, mint, sage, tarragon, oregano, marjoram, dill, and cilantro. Use herbs in your everyday cooking—for lunch, dinner, and even breakfast. Recipes include: Bruschetta Dilly Cheese Bread Crab and Sage Bisque Tarragon Chicken Salad Spaghetti Squash Primavera Rosemary Garlic Stir-Fry Sage and Thyme–Stuffed Roast Chicken Lemon Thyme CookiesPhyllis Good and Dawn Ranck do all the work for you! Measurements are given for both fresh and dry herbs, so you don’t even have to worry about converting amounts. There are also tips for gardening and storing your herbs. Two indexes—one by herbs and one by recipe category—make Favorite Recipes with Herbs your go-to for planning your next menu.
Fay's Family Food
by Fay Ripley'Witty, fun and great recipes that work!' Jamie OliverTired of cooking two or three different things every mealtime to keep your whole family happy?Fay was fed up of having to cook separately for her 1-year-old, then having to knock up something for her 5-year-old and then, with the kids in bed, finally think about cooking something to enjoy with her husband. So she started working out meals that all of them could eat together - no separate ingredients, and for all ages. This book offers suggestions and inspiration on how to feed your whole family. The idea is to cook food that you can remove your babies' and kids' portions from, before adding the more challenging ingredients for yourselves.Simple, quick, and tasty recipes include:- Honey Sweetened Breakfast Muffins - Quick Steak Stroganoff - Made-up Tuscan Sausage Stew - Saucy Sicilian Meatballs- Creamy Chicken and Ham Pie - Quick Salmon and Goats Cheese Tart - Chocolate TorteFay also includes both prep time and cooking time, to help make planning as easy as possible. This is the ultimate family cookbook, and with Fay's help you'll be cooking meals that everyone will enjoy in no time.
Faye Levy's International Jewish Cookbook
by Faye LevyFaye Levy's International Jewish Cookbook presents over 300 mouth-watering recipes from all over the world.
Faça Dieta Como Um Guru
by Dra. KuhnVocê e eu não somos diferentes de nenhum guru que eu conheça. Você possui as mesmas capacidades de escolher à serviço de suas verdades superiores e valores. E todo guru começou onde você está agora – com dúvidas, medos e resistência. Eles, como você, decidiram que há algo mais importante do que entorpecer, evitar, e distrair suas mentes de si mesmos, e das vidas que lhes foram concedidas. Eles, como você, tomaram um passo que implemente algo de cada vez, analisando o que causou que escolhessem práticas ineficáveis repetidas vezes. Você descobrirá, como os gurus descobriram, que cada momento revela a verdade da coragem interior, convicção, força, e amor; eles decidiram que precisavam observar isto e não se recusar a ver. Eu, como você, como todo guru que conheço, pode, e irá, inevitavelmente escolher o amor. É apenas uma questão de tempo. Este livro, Faça Dieta Como Um Guru, fornece perspectivas, histórias, e ideias que o habilitarão a pensar de um modo diferente sobre algo que pode não ter pensado de forma alguma. O encorajará a questionar aqueles princípios e valores aos quais defendeu durante toda a sua vida, em apoio ao seu livre arbítrio, sobre alimentos, bebidas, e qualquer outras substâncias que parecem lhe confortar e nutrir.
Faça seus próprios condimentos - Receitas fabulosas, sabores frescos e estilo de vida saudável
by Amber Richards Antonio Jorge SantosNão use condimentos de baixa qualidade, super processados e caros nas suas refeições! Obras primas da culinária para as mesas de jantar da sua família. De refeições à lanches, Você encontrará centenas de receitas para sabores frescos e estilo de vida saudável neste lindo ebook! Os resultados são óbvios: Alto nível de sabor para as suas papilas gustativas e aguçar a sua criatividade, sem química ou efeitos colaterais dos condimentos industrializados. Você trabalha muito na cozinha, porque usar condimentos que sabotam a sua paixão de preparar alimento com amor?
Fear of Food: A History of Why We Worry About What We Eat
by Harvey LevensteinThere may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? The author reveals the people and interests who have created and exploited these worries.
Fear of Food: A History of Why We Worry about What We Eat
by Harvey LevensteinAn &“entertaining and enlightening&” history of the scares, scams, and pseudoscience that have made food a source of anxiety in America (The Boston Globe). Are eggs the perfect protein, or cholesterol bombs? Is red wine good for my heart, or bad for my liver? Will pesticides and processed foods kill me? In this book, food historian Harvey Levenstein encourages us to take a deep breath, and reveals the people and vested interests who have created and exploited so many worries surrounding the subject of what we eat. He tells of the prominent scientists who first warned about deadly germs and poisons, and those who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel laureate Eli Metchnikoff, who advised that yogurt would enable people to live to 140, and Elmer McCollum, the &“discoverer&” of vitamins, who tailored his warnings about deficiencies to suit the food producers who funded him. He also highlights how companies have taken advantage of these concerns—by marketing their products to the fear of the moment. Fear of Food is a lively look at the food industry and American culture, as well as a much-needed voice of reason; Levenstein expertly questions these stories of constantly changing advice, and helps free us from irrational fears so we can rediscover the joy of eating. &“Guides us through an entertaining series of obsessions—from the outsized fear of flies spreading germs (leading to the 1905 invention of the fly swatter) to a panic about germ-ridden cats infecting human food (which led to a 1912 Chicago public health warning that felines were &‘extremely dangerous to humanity&’)…[a] roster of American food nuttiness.&”—TheBoston Globe &“[Takes] readers through a succession of American fads and panics, from an epidemic of &‘germophobia&’ at the start of the twentieth century to fat phobia at its end. He exposes the instigators of these panics: not only the hucksters and opportunists but also the scientists and health experts.&”—Times Literary Supplement
Fearless Baking: Over 100 Recipes That Anyone Can Make
by Elinor KlivansWith recipes organized by technique and step-by-step instruction, "Fearless Baking" is the antidote to years of crumbly cookies, tasteless tarts, and burnt biscuits. If you're a first-time baker, you'll be amazed at the ease and speed with which you can turn out the same kinds of quality homemade treats you've envied in others' homes. If you're an experienced baker, you'll find focused instructions on each aspect of baking, and original fail-safe recipes that can broaden your repertoire. <P> Introductory chapters detail the basic ingredients used throughout the book, along with the appropriate pans and utensils. Each recipe begins with a helpful "Baking Answers" section to anticipate questions or problems and explain the baking ideas or techniques that the recipe introduces or emphasizes. In addition, the directions not only include tips for visual measurement but also often provide descriptive instructions for recognizing when a batter is properly mixed or an item is done. <P> Each chapter builds on skills and techniques that have been previously explained. Beginning with the simplest recipe (for Perfectly Easy Chocolate Chip Butter
Fearless Cooking for Company: Michele Evans' Most Requested Recipes: A Cookbook
by M. EvansThe serious cook is always delighted to hear the words ''superb" and "delicious" or even an occasional "bravo," but the ultimate compliment received at any table is a question: "May I have a copy of your recipe?" Whether it's Cream-Filled Crêpes Flamed in Cointreau or Grilled Knockwursts with Honey Mustard, if your audience likes the dish well enough to ask for the recipe, then it's a success. Fearless Cooking for Company includes ten years' worth of Michele Evans' "most requested" recipes, more than 300 of them, and they are truly special. Most are her own, but there are also contributions from family, friends, and chefs in restaurants around the world who have generously shared their secrets. The recipes offer a wide range of choices for every course and every taste, from instant dishes made from fresh and some prepared foods to elaborate presentations that require time and totally fresh ingredients. There are special sections on cooking for crowds, with recipes and menus that serve 12 or 24 people any time of the year. All entrées in the book are accompanied by menu suggestions, and some basic recipes are included to remind the reader of important techniques, procedures, and timing. Organization is as important to the home cook as it is to the chef in the largest restaurant kitchen, and it is one of the critical keys to good cooking and elegant, anxiety-free entertaining. A chapter called Mise en Place--putting everything in its place--suggests ways of organizing the preparation of a recipe in the most efficient manner possible.Whether you entertain every night of the week or cook only when the mood strikes you, the recipes in Fearless Cooking for Company will become part of your own treasured collection--recipes that you will be asked for again and again and that you will pass on to others with pleasure.