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Franco Manca, Artisan Pizza to Make Perfectly at Home
by Giuseppe Mascoli Bridget HugoThe quest for the perfect homemade pizza is over - national pizza chain Franco Manca reveal their iconic recipes for home cooks to recreate.With two dough recipes - their famous slow-rising sourdough and a yeast version - and over 50 topping combinations, there's a pizza for everyone. Featuring classic Franco Manca favourites such as Margherita or Chorizo, and interesting topping combinations such as Pancetta, Caramelised Onion & Blue Cheese, there are also recipes for the more experimental cooks, such as Radicchio, Smoked Mozzarella & Pig's Cheek cured by you at home. The soft and easily digestible crust is the perfect base for experimenting with toppings, and tips are included for making your own sauces, flavoured oils, preserving your tomatoes and curing your meat, meaning you can fully personalise your pizza.Aimed at the home cook who doesn't have a traditional woodburning oven, the recipes have been adapted so you can make tray pizzas, fried pizzas or pizzas in an iron skillet - an ingenious substitute for the oven stone. Use either a pizza stone or a heavy baking tray and still get great results. With simple ingredients and simple steps you will improve your cooking and produce pizzas of exceptional quality.
Franco Manca, Artisan Pizza to Make Perfectly at Home: To Make Perfectly At Home
by Giuseppe Mascoli Bridget HugoEvery critic, blogger and Londoner has sung the praises of Franco Manca, whose pizzas are 'the best in Britain' (Observer). The owner, Giuseppe Mascoli, knows that the best pizza in Italy comes from Naples and therefore, as an expat Neopolitan himself, he has gone back to its roots, where making pizza is all about simple things (bread, tomato, cheese) and simple steps (make the dough, let it rise, flatten it, add topping, bake in the oven), all using the best ingredients to produce pizza of exceptional quality. Aimed at the home cook who doesn't have a traditional woodburning oven, Giuseppe has tailored his recipes so you can use a pizza stone or a heavy baking tray and still get great results. His famous, slow-rising sourdough recipe produces a soft and easily digestible crust, there are 50-60 recipes with seasonal variations, plus chapters on fritti (fried starters) and salads and also tips and techniques for making your own flavoured oils, preserving your tomatoes and curing your meat. Without a doubt, this is the closest you'll come to the real deal in your home kitchen, and in your personal quest for perfect pizza.
Frank Cullotta's Greatest (Kitchen) Hits: A Gangster's Cookbook
by Dennis N. Griffin Frank CullottaThe mobster portrayed in Casino &“swaps his gun and fedora for an apron and chef&’s hat and shares the recipes for some of his favorite dishes.&” —Nicholas Pileggi, #1 New York Times–bestselling author and screenwriter of CasinoIncludes over 40 color photographs Frank Cullotta was best known for his exploits as an associate of the Chicago Outfit and his role as Tony Spilotro&’s enforcer and street lieutenant in Las Vegas. However, he had another interest besides crime. He loved to cook. In this book he shares some of his favorite recipes for your eating pleasure. Dennis Griffin first met Cullotta in 2005, and the two became close friends and co-authors of four books, including the bestseller The Rise and Fall of a 'Casino' Mobster. As Cullotta&’s health failed, he was determined to bring their final collaboration into the world. The result is this collection of anecdotes, photos, and recipes—from the pizza served at the Las Vegas restaurant Cullotta opened (using stolen money) in 1979 to the mostaccioli his mom made and much more. &“I have known Frank Cullotta since he served as a technical consultant for the movie Casino. Frank&’s reputation is primarily that of a master criminal and an enforcer for Chicago Outfit mobster Tony Spilotro. While that is true, he also had a softer side that few people knew about. He loved to cook . . . If you like to prepare and eat delicious meals, this is the book for you.&” —Nicholas Pileggi
Frankenstein Was a Vegetarian: Essays on Food Choice, Identity, and Symbolism
by Michael Owen JonesIn Frankenstein Was a Vegetarian: Essays on Food Choice, Identity, and Symbolism, Michael Owen Jones tackles topics often overlooked in foodways. At the outset he notes it was Victor Frankenstein’s “daemon” in Mary Shelley’s novel that advocated vegetarianism, not the scientist whose name has long been attributed to his creature. Jones explains how we communicate through what we eat, the connection between food choice and who we are or want to appear to be, the ways that many of us self-medicate moods with foods, and the nature of disgust. He presents fascinating case studies of religious bigotry and political machinations triggered by rumored bans on pork, the last meal requests of prisoners about to be executed, and the Utopian vision of Percy Bysshe Shelley, one of England’s greatest poets, that was based on a vegetable diet like the creature’s meals in Frankenstein.Jones also scrutinizes how food is used and abused on the campaign trail, how gender issues arise when food meets politics, and how eating preferences reflect the personalities and values of politicians, one of whom was elected president and then impeached twice. Throughout the book, Jones deals with food as symbol as well as analyzes the link between food choice and multiple identities. Aesthetics, morality, and politics likewise loom large in his inquiries. In the final two chapters, Jones applies these concepts to overhauling penal policies and practices that make food part of the pains of imprisonment, and looks at transforming the counseling of diabetes patients, who number in the millions.
Frankie Avalon's Italian Family Cookbook: From Mom's Kitchen to Mine and Yours
by Rick Rodgers Frankie AvalonEntertainment legend Frankie Avalon has cooked his way from his mother's kitchen in South Philadelphia to Hollywood and Las Vegas. Here in his first cookbook are pitch-perfect recipes for such Italian classics as Tomato-Ricotta Lasagna and Three-Meat Sunday Gravy with Pasta, as well as unexpected treasures like Roast Pork with Fig Sauce and Pork Milanese on Kale Salad. Frankie Avalon's Italian Family Cookbook is first and foremost a collection of over 80 of his favorite dishes, ones that Frankie and his wife Kay regularly serve to their eight children and ten grandchildren. Weeknight meals, Sunday suppers, and holiday feasts are all covered with must-have recipes—each one taste-tested by Avalons of all ages. And Frankie is a great storyteller, so delicious tales of more than five decades in show business pop up like meatballs in marinara sauce. Novice and experienced cooks will find a lot to love between these pages—dozens of heirloom recipes, mouthwatering food photographs, plus candid shots of Frankie at home in Southern California with his family and some of his favorite food places and pals in the old neighborhood in Philly, tips on Italian ingredients, advice on cooking for a crowd, and more.Frankie's latest ventures include his food company, which specializes in prepared Italian food products, like rice balls and sausages, based on his heritage (his father was a butcher) and currently available on QVC.
Frankie's Favorite Food
by Kelsey Garrity-RileyA scrumptiously adorable story about a boy, a school play and his love for food. Featuring foods from all over the world, this debut picture book will make you hungry for more!Frankie has a problem: he has too many favorite foods. He can't bring himself to choose just one to be for the school play, so on the day of the performance, he's still without a costume. His teacher comes up with a delicious idea: what if Frankie becomes the Costume Manager? That way, he can parlay his love of all things culinary into the whole production. From adding some last-minute garnishes to helping the rice and beans into their costumes, Frankie shines backstage until he has a brilliant idea and decides to make his debut on the menu as something that combines his love for all his favorite foods . . .In this funny and scrumptiously adorable story, readers will delight in the variety of foods represented and the clever performances full of silly word play and sweet camaraderie. In Kelsey Garrity-Riley's author-illustrator debut, she shows the joy of food and revels in celebrating the way food can bring people together and inspire creativity.
Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
by Jordan Mackay Aaron FranklinA complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award.When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)--and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.From the Hardcover edition.
Franklin Smoke: Wood. Fire. Food. [A Cookbook]
by Jordan Mackay Aaron FranklinThe ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue. Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements. The trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you&’re an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits.Featuring detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions—from &“How do I smoke a whole turkey?&” to "What kind of wood should I use?&”—while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.
Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.
by Jordan Mackay Aaron FranklinThe be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the team behind the acclaimed and bestselling book Franklin Barbecue. Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times bestselling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They demystify cattle breeds, explore the technique of dry-aging, explore globally-inspired techniques like the reverse sear and hibachi-style cooking, and even teach readers how to build a custom, backyard grill setup. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.
Franny's: Simple Seasonal Italian
by Melissa Clark Alice Waters Andrew Feinberg Francine StephensA Brooklyn favorite with a national following, Franny's is known for its simple, seasonal Southern Italian dishes and exceptional pizza. Alice Waters says it best in her foreword: "This book captures the beating heart of what makes Franny's so beautiful: its simplicity, its ability to make the ordinary surprising, and--above all--its celebration of honest everyday cooking."Franny's is filled with recipes that are destined to become classics. Chef Andrew Feinberg plays with traditional Southern Italian cuisine and makes the dishes lighter and brighter. New favorites--including Roasted Romano Beans with Calabrese Olives, Clam Pizza, and Linguine with Meyer Lemon--sit side by side with perfect executions of timeless Italican dishes like Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca. Feinberg breaks down his techniques for the home cook, while offering cutting-edge food combinations, spinning the typical ingredients in unexpected directions. Teeming with irresistible full-color photographs, Franny's shows how simple preparations of quality ingredients can create food that is much more than the sum of its parts.
Frantic Woman's Guide to Life: A Year's Worth of Hints, Tips, and Tricks
by Mary Jo Rulnick Judith Burnett SchneiderWho has the time these days to plan a menu, buy the freshest groceries and cook up a healthy and tasty dish that everyone will love? Mary Jo Rulnick understands how hectic life can be and has developed a unique and clever system that saves people time in the kitchen and money at the grocery store. With two 14-day menu plans for each season of the year, along with shopping lists and instructions, Rulnick takes the stress out of cooking. The book also includes tips on how to store food, ideas for side dishes and meals to cook for unexpected guests. Reader friendly and comprehensive this book is like having a personal assistant in the kitchen - and makes dinnertime enjoyable again.
Freakin' Fabulous Holidays
by Clinton KellySo ho-ho-hot, Freakin' Fabulous Holidays is only available online! Clinton Kelly shares his favorite festive tips and delicious recipes, selected from his hit book Freakin' Fabulous. This is the ultimate guide to throwing million-dollar holiday parties, for only 99 cents! Deck the halls with sass and class! America’s favorite style and etiquette expert has curated the best of his invaluable entertaining advice and mouthwatering recipes for hors d’oeuvres, entrees, and wintertime cocktails to help you spice up your next holiday party. Whether you’re hosting or just showing up for the fun, this humorous and handy little e-guide is guaranteed to make you more popular than the mistletoe.
Fred Thompson’s Southern Sides
by Fred ThompsonSide dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally unexpected. Fred Thompson's Southern Sides celebrates the sheer joy of cooking and eating these old and new classic dishes. Exploring the importance of side dishes in the cuisine of the American South, Thompson suggests that if you look closely enough, you can find a historical tale of family, culture, and ethnicity in one awesome recipe after another. Twelve richly illustrated chapters feature a full array of produce, grains and beans, fish and meats, and more. The recipes are enhanced by Thompson's amusing observations, tales of southern living and eating, and straightforward cooking tips. Thompson also provides menus for special occasions throughout the year--for Thanksgiving, you may want to include Twice-Baked Sweet Potatoes with Sage, Sorghum, and Black Walnuts.
Freddie and the French Fries #2: The Mystery of Silas Finklebean
by David BaldacciTHE FAB FRIES RETURN FOR ANOTHER WACKY CAPER--THROUGH TIME AND SPACE! The Gang: Freddy T. Funkhouser, science whiz kid; Howie Kapowie, his cheese-cube-chowing sidekick; and Freddy's most incredible inventions: five living, breathing French fries by day, superpowered kick-butt spuds by night! The Plan: Use the secret notes of mysterious missing inventor Silas Finklebean to construct a time travel machine (from a pile of junk) that sweeps the annual science competition and creams Pookesville's baddest bully, Adam Spanker, once and for all. The Big questions: Will Freddy's time-warp team beat the clock before Adam's exploding volcano buries the Funkhouser family restaurant, the Burger Castle, in goopy purple lava? And can they finally crack the case of the long-lost Silas Finklebean? Bestselling author David Baldacci cooks up another scrumptious adventure, this time stirring in a dash of spooky mystery and zany science fiction, and topping it with a big helping of laughs!
Free Spirit Cocktails: 40 Nonalcoholic Drink Recipes
by Camille WilsonLight in spirit and easy to make, FREE SPIRIT COCKTAILS is a refreshing approach to cocktail-making without the hangover.Lighthearted and full of easy-to-make drinks, FREE SPIRIT COCKTAILS is a refreshing approach to cocktail-making without the hangover. This collection of 40 zero-alcohol recipes features a wide variety of flavorful refreshments that have the look and feel of well-crafted cocktails without any liquor involved. From twists on classic cocktails to inventive sippers, quick 3-ingredient recipes, and more, this mocktail book offers countless opportunities for a spirit-free moment:Unwind after a long day with a fragrant glass of A Perfect Pear.Mix up some flavorful Faux Swizzles for a zero-proof mocktail party.Host a perfect brunch with a large batch of Life's a Peach.Cheers with a glass of Be My Honey to celebrate all of life's moments. MOCKTAIL MOVEMENT: Sober-flexible living has grown exponentially over the past couple of years and continues to be a major topic. More and more, people are participating in Dry January, purchasing alcohol-free spirits and mixers, and exploring sober living.EASY TO MAKE: All the drinks in FREE SPIRIT COCKTAILS are approachable and easy to whip up in a flash for any occasion—parties, baby showers, weddings, holidays, and more.Perfect for:People looking for fun alcohol-free recipesWedding, housewarming, and holiday-gift seekersDry January followers and those looking for general New Year New You contentReaders of Punch, Food & Wine, Bon Appetit, Compound ButterParty hosts looking to have a more inclusive drink selection
Free Your Child from Overeating: A Handbook For Helping Kids And Teens
by Michelle P. MaidenbergIs your child or teen overeating or overweight? Are you unsure how to help? You’re not alone. If your ten- to eighteen-year-old is struggling with overeating, you know how hard that can be—for your child and for you. Unhealthy eating habits put kids and teens’ well-being and self-confidence at risk. Something needs to change—but what? And how can you bring it up so they can really hear you? You may have tried to help your child—without much success—but you may be overlooking the root cause of their struggle with eating and exercise—their thinking. In Free Your Child from Overeating, Dr. Michelle P. Maidenberg shares over 40 interactive exercises that will help your child or teen: Identify triggers, cravings, and self-sabotaging thought patterns Define his or her values and find the motivation to change Learn to eat mindfully by savoring meals and snacks And set realistic goals using the four P’s: predict, plan, put into action, and practice. It can be tempting to hope that your child’s overeating is “just a phase,” but the price of inaction is too high. Using Dr. Maidenberg’s 53 strategies (rooted in mindfulness, cognitive-behavioral therapy, and acceptance and commitment therapy), you can free your child from overeating or obesity by building his or her confidence. Your child has the power to change, and you have the power to help!
Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy
by Jules E. ShepardMillions of people suffer from adverse reactions to food. Whether a food allergy, intolerance, or an autoimmune condition like celiac disease, the jury is in: More and more people are sensitive to something in their diets. Now, parents can rejoice-no longer do they need to prepare different meals for different family members based on individual food sensitivities.In Free For All Cooking, gluten-free cooking expert Jules E. Dowler Shepard offers 125 easy and uncompromisingly delicious recipes that are free of major allergen ingredients, including gluten, dairy, nuts, soy, eggs, and more. Full of kid-friendly meals and desserts plus money-saving strategies, Free For All Cooking is an ideal resource for every kitchen.
Free for All: Fixing School Food in America
by Janet PoppendieckHow did our children end up eating nachos, pizza, and Tater Tots for lunch? Taking us on an eye-opening journey into the nation's school kitchens, this superbly researched book is the first to provide a comprehensive assessment of school food in the United States. Janet Poppendieck explores the deep politics of food provision from multiple perspectives--history, policy, nutrition, environmental sustainability, taste, and more. How did we get into the absurd situation in which nutritionally regulated meals compete with fast food items and snack foods loaded with sugar, salt, and fat? What is the nutritional profile of the federal meals? How well are they reaching students who need them? Opening a window onto our culture as a whole, Poppendieck reveals the forces--the financial troubles of schools, the commercialization of childhood, the reliance on market models--that are determining how lunch is served. She concludes with a sweeping vision for change: fresh, healthy food for all children as a regular part of their school day.
Free the Worms! (Katie Kazoo Switcheroo #28)
by Nancy KrulikThe whole class collects worms from the field to feed Slinky the class pet snake as a treat, but Katie refuses--she's a vegetarian! Then when the magic wind appears, Katie learns what it's like to be in someone else's skin--scaly snakeskin to be exact!
FreeSWITCH 1.6 Cookbook
by Michael S Collins Anthony Minessale IIFreeSWITCH 1.6 Cookbook is written for anyone who wants to learn more about using FreeSWITCH in production. The information is presented in such a way that you can get up and running quickly. The cookbook approach eschews much of the foundational concepts, and instead focuses on discrete examples that illustrate specific features. If you need to implement a particular feature as quickly as possible, then this book is for you.
Freedom from Constipation: Natural Remedies for Digestive Health
by Christopher VaseyA practical guide to discovering the cause of your constipation and finding the right natural remedy for your unique case • Details the 8 main causes of constipation and how to determine which is at the root of your difficulties • Offers practical advice on how to correct each type of constipation with natural and non-aggressive methods, such as dietary changes, herbs, and relaxation methods • Explains gentle, natural ways to empty the bowels when quick relief is necessary • Reveals how treating constipation properly can restore full function not only to the digestive system but to the liver and kidneys as well Constipation has many causes. Most people do not know the exact cause of their constipation and thus have trouble finding lasting relief. Yet there are many natural remedies available that can be tailored to your body’s specific needs. In this step-by-step guide, Christopher Vasey explains how healthy intestines work and the different forms that constipation can take. He details the 8 main causes of constipation: lack of roughage, lack of water, liver dysfunction, constipating foods or medications, weak muscles, imbalances in intestinal flora, stress and anxiety, and nutritional deficiencies. He helps you discover which of the 8 causes underlies your unique case and offers practical advice on how to correct it with natural and non-aggressive methods, such as dietary changes, herbs, and relaxation techniques. For situations when quick relief is necessary, he provides gentle ways to empty the bowels, including natural laxatives and enemas, explaining which to choose for each type of constipation, but also stressing that these are only temporary solutions. Explaining how constipation can be a symptom of a deeper imbalance, the author explores how treating it properly can restore full function not only to the digestive system but to the liver and kidneys as well. In this practical guide, you will learn how to support the work of your intestines, allowing your body to gradually resume its natural working rhythm.
Freedom from Disease: The Breakthrough Approach to Preventing Cancer, Heart Disease, Alzheimer's, and Depression by Controlling Insulin and Inflammation
by Linda Friedland Jay Lombard Peter M. KashWith the latest scientific research, this simple guide shows how insulin and inflammation affect your health and what you can to take control.Insulin: It's a scary word for anyone. Levels too high or too low can have grave medical consequences, and the rigorous testing and change in diet it takes to manage it can be daunting.Inflammation: Is this the cause of damage within the body?Worse still, insulin and inflammation have increasingly been found to affect much more than diabetes. Heart disease, cancer, Alzheimer's disease, and strokes have all been found to possibly link back to insulin resistance.The good news? You&’ve got armor. While managing your insulin and inflammation levels can seem like impossible work, Dr. Peter Kash, Dr. Linda Friedland, and Dr. Jay Lombard have created an easy to follow guide that not only breaks down how insulin and inflammation affect your health, but also provides the information you need to keep it in check.&“Drs. Kash, Friedland and Lombard finally put together the real story of the underlying cause of our epidemic of chronic illness from ADD to Alzheimer's, from depression to heart attacks, from cancer to obesity—it is the insulin flooding through our bodies triggering a deathly cascade. Read this book—it will save your life.&”—Mark Hyman, MD, author of the New York Times bestseller, UltraMetabolism
Freedom from Emotional Eating
by Paul McKennaDo you wish you finally had control over food? Do you wish you ate less? Do you eat to control your feelings? Do you ever feel frustrated and hopeless about your weight? Do you wish that you felt differently about food, about yourself, and about life? Then let Dr. Paul McKenna help you! Emotional eating is the number-one cause of obesity in the Western world, but Paul McKenna has made an amazing breakthrough in his mission to help people lose weight. This amazing new system is aimed at getting beneath the issue of weight loss to eradicate the root cause of overeating. The program in this book, featuring video and audio sessions with Dr. McKenna, is designed to bring about dynamic, lasting change—a gentle breakthrough to help you transform your body, your relationship to food, and your entire life. Let Paul McKenna help you to have success and a sense of security and joy that is beyond what you can imagine. Paul McKenna wants to help you escape from the unsatisfying cycle of frustration and self-medication with food. He is determined to help you find your inner strength so you can start to lose weight and gain confidence, freedom, and emotional wisdom.
Freedom from Want: The Human Right to Adequate Food (Advancing Human Rights)
by George KentThere is, literally, a world of difference between the statements "Everyone should have adequate food," and "Everyone has the right to adequate food." In George Kent's view, the lofty rhetoric of the first statement will not be fulfilled until we take the second statement seriously. Kent sees hunger as a deeply political problem. Too many people do not have adequate control over local resources and cannot create the circumstances that would allow them to do meaningful, productive work and provide for themselves. The human right to an adequate livelihood, including the human right to adequate food, needs to be implemented worldwide in a systematic way. Freedom from Want makes it clear that feeding people will not solve the problem of hunger, for feeding programs can only be a short-term treatment of a symptom, not a cure. The real solution lies in empowering the poor. Governments, in particular, must ensure that their people face enabling conditions that allow citizens to provide for themselves.
Freee Baking: 100 gluten free recipes from the UK's #1 gluten free flour brand
by Clare MarriageThe comprehensive gluten free baking collection from the UK's No.1 gluten free flour brand, with recipes for every meal and occasion.Find classic cakes including a Victoria Sponge, Lemon Drizzle Loaf Cake and Black Forest Gateau, and other sweet bakes from Chocolate Brownies, Sticky Toffee Pudding and Fruit Scones to Apple Pie, Plum Crumble and Treacle Tart. With festive bakes such as Christmas Cake and Chocolate Yule Log, as well as trusty White & Brown Bread, Cheese Pizza and Homemade Pasta, these recipes will last you all year long and through breakfast, lunch and dinner.Written by Clare Marriage, founder and CEO of FREEE, these 100 recipes are easy to follow, extensively tested, and completely delicious - so you can achieve brilliant gluten free bakes every time. These are recipes that you can trust - because baking gluten free shouldn't hold you back from eating all your favourites.