- Table View
- List View
The Heart is a Noisy Room: Your inner voices, why they matter and how to win them over
by Ronald Boyd-MacMillanYour heart, my heart, everyone's heart, is a noisy room full of voices. These voices can come deep from childhood, or from our culture, or from habits embraced in adulthood. These voices run our lives. They can even ruin them. But if we face them, they can also save us.We all have inner stories we tell ourselves - voices that seem inseparable from who we are. They can be crushingly negative, telling us we'll never amount to anything. Or they can be positive - and keep us addicted to achievement. Either way, if we stay oblivious to them, these inner voices will run our lives. But when we know how to relate to them, they can become our friends and our guides.In this ruthlessly practical and inspiringly visionary book, Ronald Boyd-MacMillan teaches us how to identify our inner voices - whether negative or positive - and gives us five tools to engage with them, leading us into lives of deeper freedom, fullness and joy.
Heart of the Artichoke and Other Kitchen Journeys: And Other Kitchen Journeys
by David TanisRecipes from a very small kitchen by a man with a very large talent. Nobody better embodies the present-day mantra "Eat real food in season" than David Tanis, one of the most original voices in American cooking. For more than a quarter-century, Tanis has been the chef at the groundbreaking Chez Panisse, in Berkeley, California, where the menu consists solely of a single perfect meal that changes each evening. Tanis’s recipes are down-to-earth yet sophisticated, simple to prepare but impressive on the plate. Tanis opens this soulful, fun-to-read cookbook with his own private food rituals, those treats—jalapeño pancakes, beans on toast, pasta for one—for when you are on your own in the kitchen with no one else to satisfy. Then he follows with twenty incomparable menus (five per season) that serve four to six. Each transports the reader to places far and wide. And for grand occasions, a time for the whole tribe to gather around the table, Tanis delivers festive menus for holiday feasts. So in one book, three kinds of cooking: small, medium, and large.
The Heart of the Plate: Vegetarian Recipes for a New Generation
by Mollie KatzenDelightfully unfussy meatless meals from the author of Moosewood Cookbook! With The Moosewood Cookbook, Mollie Katzen changed the way a generation cooked and brought vegetarian cuisine into the mainstream. In The Heart of the Plate, she completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes—her &“absolutely most loved.&” Her new cuisine is light, sharp, simple, and modular; her inimitable voice is as personal, helpful, clear, and funny as ever. Whether it&’s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes are celebrations of vegetables. They feature layered dishes that juxtapose colors and textures: orange rice with black beans, or tiny buttermilk corn cakes on a Peruvian potato stew. Suppers from the oven, like vegetable pizza and mushroom popover pie, are comforting but never stodgy. Burgers and savory pancakes—from eggplant Parmesan burgers to zucchini ricotta cloud cakes—make weeknight dinners fresh and exciting. &“Optional Enhancements&” allow cooks to customize every recipe. The Heart of the Plate is vibrantly illustrated with photographs and original watercolors by the author herself.
Heart on a Plate: Heart-Shaped Food For the Ones You Love
by Emma MarsdenShow your loved ones just what they mean to you with these brilliant and creative ideas for food cooked with love. - Surprise mum on Mother's Day with pretty lace-pancakes- Prepare a romantic meal for two with steak and heart-shaped potato chips- Pack a lunchbox filled with love for a first day at school- Bake a hearty Braveheart Pie for the whole family on a cold winter’s nightSweet recipes include fruit-filled champagne jellies, spiced chocolate mousse with shortbread hearts, and heart-shaped marshmallows. Savoury treats include love-heart ravioli, truffle-flavoured pizza and savoury pie pops.These are recipes that fill your heart with love that will keep your belly satisfied, too.
The Heart Revolution: The Extraordinary Discovery That Finally Laid the Cholesterol Myth to Rest
by Kilmer McCully Martha McCullyA revolutionary and practical approach to preventing heart diseases, improving health and promoting life-long wellness.In this groundbreaking book, Dr. Kilmer S. McCully explains what is really behind the epidemic of heart disease. For many years, clogged arteries have been inaccurately viewed as the cause, rather than a symptom, of heart disease. Now, McCully shows you how to cut your risk of heart disease by controlling the real culprit, homocysteine. Considered one of the most significant medical breakthroughs in recent years, McCully's findings have been validated by numerous large-scale studies.
The Heart-Smart Diabetes Kitchen
by Canolainfo American Diabetes AssociationYou want healthy homemade meals, but don't want to sacrifice flavor or spend hours in the kitchen. You care about heart health and want to get your diabetes under control, but still want to enjoy eating. Where can you find easy-to-make recipes that are both nutritious and delicious--in The Heart-Smart Diabetes Kitchen: Fresh, Fast, and Flavorful Recipes Made with Canola Oil. Bring the taste of fresh, natural ingredients and wholesome meals to your table. Featuring 151 recipes made with canola oil-one of the healthiest cooking oils available-you will be serving dishes that are low in saturated fat and cholesterol but high in flavor in no time. It's just what the doctor, and your inner chef, ordered.Here are a few of the exceptional recipes you'll love to prepare again and again:Spinach Salad with Grilled and Fresh FruitGrill Pan Chicken with Fiery Mango-Ginger SalsaPork Tenderloin and Potatoes with Horseradish-Mustard SauceBlack Bean Burgers with Avocado-Lime MayonnaiseWarm Brownie Wedges with Java CreamThe Heart-Smart Diabetes Kitchen is brought to you by the American Diabetes Association® and Canola Info. ADA is the nation's leading volunteer health organization supporting diabetes research, information, advocacy, and publication of comprehensive diabetes information. CanolaInfo is a nonprofit information source about canola oil. For related information about the cookbook, go to www.heartsmartdiabetes.org.
Heart Solution for Women: A Proven Program to Prevent and Reverse Heart Disease
by Mark Menolascino“If you think heart disease is a male problem, you need to read thiseye-opening book. In it, Dr. Menolascino gives you the inside story and tells you step-by-step how to keep your own heart healthy--or how mend it, safely and naturally, if it’s sick.” — Dr. Kellyann Petrucci, New York Times Bestselling Author of Dr Kellyann’s Bone Broth Diet “Thanks to Heart Solution for Women, women can finally get to the root of the uncomfortable and life-threatening symptoms they’re experiencing with simple effective solutions. Dr. Mark is a leader in the field of functional medicine and the information in this timely book may well save your life.” — Amy Myers, M.D., author of the New York Times besteller The Autoimmune Solution“a must read for anyone concerned with how to prevent the leading cause of premature death in women.” — Jeffrey Bland, PhD, FACN, FACB, President, Personalized Lifestyle Medicine Institute“Heart Solution for Women makes clear how fundamental changes in lifestyle choices can absolutely rewrite a woman’s heart health destiny for the better. This is information of immense importance for healthcare practitioners and consumers alike.” — David Perlmutter, MD, FACN, Author of the #1 New York Times bestsellers Grain Brain and Brain Maker
The Heartbreak Bakery
by A. R. CapettaTeenage baker Syd sends ripples of heartbreak through Austin’s queer community when a batch of post-being-dumped brownies turns out to be magical—and makes everyone who eats them break up. <p><p> “What’s done is done.” Unless, of course, it was done by my brownies. Then it’s getting undone. <p><p> Syd (no pronouns, please) has always dealt with big, hard-to-talk-about things by baking. Being dumped is no different, except now Syd is baking at the Proud Muffin, a queer bakery and community space in Austin. And everyone who eats Syd’s breakup brownies . . . breaks up. Even Vin and Alec, who own the Proud Muffin. And their breakup might take the bakery down with it. Being dumped is one thing; causing ripples of queer heartbreak through the community is another. But the cute bike delivery person, Harley (he or they, check the pronoun pin, it’s probably on the messenger bag), believes Syd about the magic baking. And Harley believes Syd’s magical baking can fix things, too—one recipe at a time.
Hearth & Home: Cook, Share, and Celebrate Family-Style
by Lynn Crawford Lora KirkBestselling author and chef Lynn Crawford teams up with chef Lora Kirk to deliver more than 140 super-delicious recipes for causal home cooking to enjoy family-style.Chefs Lynn Crawford and Lora Kirk share their favourite family-style recipes for everyday cooking and casual celebrations at home. Creating a family meal: setting the table, sharing dishes passed around the table in large bowls or platters and enjoying it with one another is cooking at its best. Cook together and eat together—it just does not get any better than that. Sitting down and enjoying a meal together is one of the greatest gifts we can give one another. Hearth & Home features over 140 delicious and comforting recipes—from Turkey Cheddar Biscuit Pot Pie and Honey-Garlic Ribs to Buttery Mashed Potatoes and Sweet Onion Cornbread—that are all achievable for any home cook. Most of these dishes come together quickly with few ingredients and basic tech-niques. Inside you will find many mains, an abundance of side dishes and show-stopping desserts to create and share a meal family-style, whether it is a quick weeknight supper, a weekend get-together or a special-occasion celebration. The book includes suggestions for building a family-style meal, but feel free to create your own feast of shared plates.
Hearthside Cooking
by Nancy Carter CrumpFor cooks who want to experience a link to culinary history, Hearthside Cooking is a treasure trove of early American delights. First published in 1986, it has become a standard guide for museum interpreters and guides, culinary historians, historical re-enactors, campers, scouts, and home cooks interested in foodways and experimenting with new recipes and techniques. Hearthside Cooking contains recipes for more than 250 historic dishes, including breads, soups, entrees, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides two sets of instructions, so dishes can be prepared over the open fire or using modern kitchen appliances. For novice hearthside cooks, Crump offers specific tips for proper hearth cooking, including fire construction, safety, tools, utensils, and methods. More than just a cookbook, Hearthside Cooking also includes information about the men and women who wrote the original recipes, which Crump discovered by scouring old Virginia cookbooks, hand-written receipt books, and other primary sources in archival collections. With this new edition, Crump includes additional information on African American foodways, how the Civil War affected traditional southern food customs, and the late-nineteenth-century transition from hearth to stove cooking. Hearthside Cooking offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking.
Hearthstone: Innkeeper's Tavern Cookbook
by Chelsea Monroe-CasselSheathe your sword and summon more than fifty delicious bites and cocktails inspired by the smash-hit game—perfect for any Fireside Gathering.From the bestselling author of World of Warcraft: The Official Cookbook and A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook comes a new collection of delicious recipes.With the Innkeeper’s Tavern Cookbook, fans will unlock Hearthstone-inspired eats, cocktails, and mocktails. A replica of Harth Stonebrew’s own private cookbook, this delightful guide contains more than fifty all-new recipes perfect for any Fireside Gathering or game night, from Sarge’s Easy Mac & Cheese to Medivh’s favorite martini—and, of course, funnel cake. Complete with mouthwatering color photos and Harth’s personal notations, recipe modifications, and reflections, the Innkeeper’s Tavern Cookbook brings the world of Hearthstone to life like never before. Hearthstone is a fast-paced digital card game where players sling spells, summon minions, and command powerful heroes in duels of epic strategy. Featuring familiar characters from the Warcraft® universe, Hearthstone has won over legions of fans with its humor and deceptively simple gameplay.
Heartland: The Cookbook
by Judith FertigA culinary celebration of the Midwest, with 150 recipes, as well as stories, literary references, and photography capturing the heart of American cooking.Although much of the nation is only beginning to embrace the farm-to-table movement, residents of the Midwest have been living off the bounty of the land since the pioneer days. Judith Fertig's Heartland melds contemporary cooking with an authentic and appreciative approach to the land, presenting 150 recipes for farm-bounty fare with a modern twist. With a focus on ethnic food traditions as well as seasonal and local flavors of artisan producers, heirloom ingredients, and heritage meats, Heartland embraces the spirit and flavors of the modern farmhouse. Inside, offerings such as Lemon Ricotta Pancakes with Blackberry Syrup, No-Knead Caraway Rye Bread, and Brew Pub Planked Cheeses comingle with recipes such as Wild Rice Soup with Flyover Duck Confit, Heartland Daube with White Cheddar Polenta, and Italian Fig Cookies.In addition to the mouthwatering recipes and time-proven wisdom, Heartland includes an ample mix of humorous storytelling, literary and cooking references, and lush full-color landscape and food photography that showcases the American cooking from the nation's heartland.non;fiction;US;regional;food;American;Midwestern;United States;farm to table;home;country;cooking;techniques;agriculture;family;farm;land;country;traditional;pantry;items;list;breakfast;brunch;breads;appetizers;drinks;salads;soups;main;entrees;course;dinner;lunch;dessertCKB002030 COOKING / Regional & Ethnic / American / Middle Western StatesCKB030000 COOKING / Essays & NarrativesCKB071000 COOKING / Reference9780740786341Nell Hill's Entertaining in Style Garrity, Mary C
Heartlandia: Heritage Recipes from Portland's The Country Cat
by Adam Sappington Jackie Sappington Ashley Gartland&“Portland's beloved [eatery] unveils the secrets to their fried chicken, pimento cheese and other comforting dishes in a book geared toward the home cook&” (Eater.com). Husband-and-wife team Adam and Jackie Sappington opened their acclaimed Portland restaurant, The Country Cat Dinner House & Bar, in 2007. Adam, Executive Chef and a self-taught expert in whole animal butchery, and Jackie, the Executive Pastry Chef, are passionate about sharing soulful, heartwarming comfort food with their patrons. And now they&’re sharing their recipes and secrets with home cooks around the world. Some of the mouthwatering dishes include their legendary Skillet-Fried Chicken, Autumn Squash Soup with Apple Cider and Brown Butter, Red Wine-Braised Beef with Wild Mushroom Steak Sauce, and Crispy Fried Oysters with Smoky Bacon and Green Apple Ragout. Sweet dishes include Challah French Toast with Maker&’s Mark Custard and Clabber Cream, Butterscotch Pudding, and Bourbon Peach Crumble Pie. Additional chapters are devoted to drinks, pickles and preserves. Sumptuous photography throughout capture the mouthwatering amazing food as well as the spirit of the restaurant and the heartland.
Hearty Beef: 100 Ways to A Super-fast Dinner
by Rodale PressHere it is--your one-of-a-kind guide to 100 speedy and delicious beef dishes to serve up for supper. You'll find old favorites, from sizzling steaks and roasts to sensational sandwiches and casseroles. Plus, new dishes like Chinese-inspired entrées and zesty Mexican appetizers.
A Hearty Book of Veggie Sandwiches: Vegan and Vegetarian Paninis, Wraps, Rolls, and More
by Jackie FreemanTwo truths: Americans are eating more plant-based meals and we love sandwiches--in A Hearty Book of Veggie Sandwiches you'll find forty simple and delicious vegetarian and vegan sandwiches, sauces, and schmears to satisfy your every craving.Close to fifty percent of Americans eat a sandwich every day which means it's easy to get stuck in a rut. With more of us eating plant-based meals or just eating less meat, you can up your sandwich game with tempting vegan and vegetarian fillings that are paired with a variety of breads and other essentials (like something with a bit of crunch) to excite your taste buds. You'll find open-faced crostini, bruschetta, and tartine recipes, along with burritos, paninis, and wraps. Chapters include grilled, stacked, and stuffed sandwiches as well as classic favorites. Recipes are flexible as most of the vegetarian fillings include vegan substitutions. There's also a section devoted to making your own sides like cashew ricotta, quick pickles, and homemade tapenade. Plant-based sandwiches are fresh, tasty, filling, and easy to prepare. This book offers delicious recipes with easy to find ingredients that won&’t break the bank. Whether your diet is entirely plant-based or you just need a break from heavier fare, you&’ll find something to tickle your palate. A taste of what's included: • The Elevated Grilled Cheese • Avocado and Grapefruit Tartine with Pickled Onions • Roasted Fennel with Gorgonzola, Apricot Jam, and Pistachios Panini • Toasted Cheesy Egg Salad • Roasted Eggplant with Mint and Honey Crostini • Black-Eyed Pea Sloppy Joes • Pulled Barbecue Jackfruit Sandwich • Eggplant Muffuletta • Curried Red Lentil and Mango Salsa Burritos
Hearty Homestyle Murder (The Darling Deli #9)
by Patti BenningCompetition can be murder. Will a delicious recipe be the death of the deli? Deli owner and amateur sleuth, Moira Darling, has her hands full, preparing for the county fair — a big deal in her quaint small town. While her daughter, Candice, embarks upon her new adventure, opening her candy shop, Moira plans to enter a delicious Vegetarian Gumbo recipe from her best employee, Darrin, in the soup competition. The competition is going very well, with the gumbo taking a healthy lead, until the head judge dies, under mysterious circumstances. Suspicion falls on Moira and the deli once again, and as she and her hunky boyfriend, David, investigate, the evidence points to a very surprising culprit.
Hearty Vegan Meals for Monster Appetites
by Celine Steen Joni Marie NewmanVeganism is one of the hottest health trends going. But what do you do when half the people at your dinner table rebel against organic greens in favor of burgers, stew, and meat-based fare? And who has the time or inclination to prepare 2-3 different meals to please everyone? Hearty Vegan Meals for Monster Appetites gives 200 recipes that a die-hard comfort food eater will love. Utilizing substantial ingredients packed with flavor such as portabella mushrooms, sweet potatoes, whole grains, and beans readers can enjoy delicious burgers, stews, chilis, pastas, hearty main dishes, casseroles and comforting breads and desserts. Your family won’t be missing out with recipes like Maple-Glazed doughnuts with Faux Bacon bits, crispy Mac ‘n cheese balls, Patty melts and peanut butter cupcakes. Each dish is abundant and satisfying so that no one at the table feels shortchanged.
Heat: An Amateur Cook in a Professional Kitchen
by Bill BufordHEAT is the story of an amateur cook surviving - or, perhaps more accurately, trying to survive - in a professional kitchen. Until recently, Bill Buford was an enthusiastic, if rather chaotic, home cook. His meals were characterized by two incompatible qualities: their ambition and his inexperience at preparing them. Nevertheless, his lifelong regret was that he'd never worked in a professional kitchen. Then, three years ago, an opportunity presented itself. Buford was asked by the 'New Yorker' to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who ran one of New York's most successful three-star restaurants. Batali had learned his craft by years of training - first, working in London with the young Marco Pierre White; then in California during the Food Revolution; and finally in Italy, being taught how to make pasta by hand in a hillside trattoria. Buford accepted the commission, if Batali would let him work in his kitchen, as his slave. He worked his way up to being a 'line cook' and then left New York to apprentice himself under the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, and finally, in a town in Northern Italy, becoming an Italian butcher. HEAT is a marvellous hybrid: a memoir of Buford's kitchen adventure, the story of Batali's amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour.
Heat: Cooking With Chillies, The World's Favourite Spice
by Kay Plunkett HoggeMeet the chilli. It's a fiery little fruit. From humble origins in a tucked-away corner of Latin America, it has found its way into the food of more than half the world. Intrepid food writer Kay Plunkett-Hogge is on its trail, following the chilli from the Americas to Europe, and along the spice routes to the Middle East, India, China and beyond. With more than 120 delicious recipes from around the world, including Thai, Indian and Mexican favourites, plus tantalising desserts with a difference, Kay showcases the chilli's extraordinary versatility, celebrates its rich and nomadic history, and discovers the secrets of its success.
Heat: Cooking With Chillies, The World's Favourite Spice
by Kay Plunkett-Hogge Kay Plunkett HoggeMeet the chilli. It's a fiery little fruit. From humble origins in a tucked-away corner of Latin America, it has found its way into the food of more than half the world. Intrepid food writer Kay Plunkett-Hogge is on its trail, following the chilli from the Americas to Europe, and along the spice routes to the Middle East, India, China and beyond. With more than 120 delicious recipes from around the world, including Thai, Indian and Mexican favourites, plus tantalising desserts with a difference, Kay showcases the chilli's extraordinary versatility, celebrates its rich and nomadic history, and discovers the secrets of its success.
The Heat Is On (Next Best Junior Chef #2)
by Charise Mericle Harper Aurélie Blard-QuintardThe competition heats up in episode two of this zesty series for fans of kids' cooking competitions! With this episode's theme of family and tradition, from a diner challenge to a quinceañera to the farmer's market, the junior chefs will have to sauté their way through the chewiest challenges yet. They're the best in the nation, but can they handle the twists and turnovers week two has in store, on- and off-camera? Which junior chefs can stand the heat? And which one will need to get out of the kitchen? We are one episode closer to discovering just who will earn the title of Next Best Junior Chef. Bonus: Includes real cooking techniques for the aspiring young chef!
Heat Transfer In Food Cooling Applications
by Ibrahim DincerThis comprehensive book is a valuable and readable reference text and source for anyone who wishes to learn about food cooling applications and methods of analysis of the heat transfer during these applications.
Heavenly Fragrance
by David Thompson Carol Selva RajahIn Heavenly Fragrance, award-winning chef and author Carol Selva Rajah brings you on an unforgettable journey of aromatic discovery in the preparation of foods from different parts of Asia. Inspired by fond memories of fragrant dishes from her childhood, Carol has always believed that what sets Asian cooking apart from other traditions is its vast array of highly fragrant and aromatic ingredients. In this book she sets out her definitive collection of new and classic recipes for cooks who wish to recreate the memorable flavors and aromas of Asia at home.The recipes in Heavenly Fragrance are organized according to the aromatic ingredients used--Asian Herbs, Fruits, Spices and Seasonings--which makes the creation of a meal as simple as picking and choosing from what you've already got stocked in your pantry. Recipes include: Spring Rolls with Orange Chili Sauce Pineapple Lime Salsa with Mint Chicken Satay with Fragrant Spices and Coconut Eggplant Sambal with Black Mustard and Cashews Crab Soup with Lemongrass, Tamarind and Mint Green Mango and Saffron Lassi
The Heavenly Ice Cream Shop: 'Possibly the best book I have ever read' Amazon reviewer
by Abby ClementsFor fans of Meet Me at Beachcomber Bay - a wonderful feel-good read from the author of Meet Me Under the Mistletoe.When Imogen and Anna unexpectedly inherit their grandmother Vivien's ice cream parlour, it turns both their lives upside-down. The Brighton shop is a seafront institution, but while it's big on charm it's critically low on customers. If the sisters don't turn things around quickly, their grandmother's legacy will disappear forever...Discover this feel-good bestseller set by the sea, perfect for fans of Jenny Oliver and Fiona Gibson. What readers are saying about Abby Clements: 'Deliciously romantic. A perfect summer read!' Miranda Dickinson'This sunshine tale of friendship, family and 99 Flakes was a pure delight from start to finish...Loved it' Victoria Fox'A summer read that is as heavenly as ice cream and leaves you hungry for more!' I Heart Books'Possibly the best book I have ever read.' Amazon reviewer
The Heavenly Ice Cream Shop: 'Possibly the best book I have ever read' Amazon reviewer
by Abby ClementsFor fans of Meet Me at Beachcomber Bay - a wonderful feel-good read from the author of Meet Me Under the Mistletoe.When Imogen and Anna unexpectedly inherit their grandmother Vivien's ice cream parlour, it turns both their lives upside-down. The Brighton shop is a seafront institution, but while it's big on charm it's critically low on customers. If the sisters don't turn things around quickly, their grandmother's legacy will disappear forever...Discover this feel-good bestseller set by the sea, perfect for fans of Jenny Oliver and Fiona Gibson.What readers are saying about Abby Clements: 'Deliciously romantic. A perfect summer read!' Miranda Dickinson'This sunshine tale of friendship, family and 99 Flakes was a pure delight from start to finish...Loved it' Victoria Fox'A summer read that is as heavenly as ice cream and leaves you hungry for more!' I Heart Books'Possibly the best book I have ever read.' Amazon reviewer
Heaven's Banquet
by Miriam Kasin HospodarWritten with the support of the Maharishi Ayur-Veda Institute, this comprehensive cookbook shows how to incorporate the timeless principles of Ayurveda into the twenty-first-century kitchen. A result of Miriam Kasin Hospodar's twenty-year culinary journey, Heaven's Banquet draws from a rich palette of international cuisines and shows how to match your diet to your mind-body type for maximum health and well-being. The more than 700 recipes included here range from Thai Corn Fritters and Asian-Cajun Eggplant Gumbo to West African Avocado Mousse and Mocha-Spice Cake with Coffee Cream Frosting. Readers will discover the most effective methods of preparing food, the benefits of eating seasonally for individual types, and how to create a diet for the entire family. There are special sections on how to lose weight and control sugar sensitivity, a questionnaire to help determine mind-body type, and essential ingredients for a well-stocked Ayurvedic kitchen. Fully illustrated, and written for everyone from the beginner cook to the experienced chef, Heaven's Banquet shows how to use food to tap into your body's intelligence and create lifelong health.
Heavy Flow: Breaking the Curse of Menstruation
by Amanda LairdWhat do you know about your menstrual cycle? Your menstrual cycle is your fifth vital sign — a barometer of health and wellness that is as telling as your pulse or blood pressure. Yet most of us see our periods as nothing more than a source of inconvenience and embarrassment. The reasons for this are vast and complex and many are rooted in misogyny. The fact is, women the world over are taught the bare minimum about menstruation, and the messages they do receive are negative: that periods are painful and gross, that they turn us into hormonal messes, and that they shouldn't be discussed. By examining the history of period shame and stigma and its effects on women’s health and wellness today as well as providing a crash course in menstrual self-care, Heavy Flow aims to lift the veil on menstruation, breaking the "curse" once and for all.
The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands
by Coinneach MacLeodAs seen on TikTok!Fàilte, I'm the Hebridean Baker!Close your eyes and imagine yourself in the remote Outer Hebrides of Scotland. Do you see yourself walking along a deserted beach? Climbing a heather-strewn hill with a happy wee dog by your side? Sipping a dram at a ceilidh to the tune of a Gaelic song? Or chatting by a warm stove with a cuppa and a cake? For me, it is all these things, and more... and they have inspired every page of this book.From Croft Loaf to Cranachan Chocolate Bombs, Oaty Apricot Cookies to Heilan' Coo Cupcakes, there's something here to put a smile on everyone's face. Focusing on small bakes that use a simple set of ingredients, these recipes will unleash your inner Socttish baker—it's all about rustic home baking and old family favorites because, as the Hebridean Baker always says, "Homemade is always best!"The Hebridean Baker is your ticket to the Scottish Highlands. Perfect for fans of Outlander and anyone who loves to discover new books via TikTok and BookTok, this beautiful cookbook is a wonderful gift for home bakers and lovers of Scottish culture. It features:More than 70 traditional recipes (with a modern twist)Gorgeous full-color photosHeartwarming stories from the Hebridean Baker himselfThis unique baking book is a must-have in any cookbook library!
HECK! Recipes You Can Swear By: 75 recipes for sausages, burgers and mince
by HECK!Love sausages, burgers and mince but bored with cooking the same things every week?The HECK! family have the solution, and bring you 65 easy, delicious recipes to make every meal more exciting. So chuck some sausages in your shopping basket and surprise yourself and everyone at home with new ways to enjoy their favourite ingredients.From One-Pan Chicken & Pesto Eggs and Sausage Fajitas to Korean-Style Vegan Burgers and Cheddar & Marmite Sausage Rolls, HECK! are bringing you something for all the family. Sneak in healthier and lighter meals using chicken mince, HECK!'s famous sausages and tasty vegetarian and vegan options. There are gluten-free, dairy-free options and recipes that you can use any sausage in and even combos to suit everyone's needs and tastes in one go!With chapters on really quick & easy meals, family favourites, brunch, fakeaways, BBQ, showstoppers, party food and snacks this book will be soon be a firm favourite and the answer to the daily dinner dilemma!
Hedgehogs (Complete Pet Owner's Manuals)
by Sharon Vanderlip D.V.M.African Pygmy Hedgehogs raised domestically make interesting and fun pets. In Hedgehogs, you'll find everything you need to know on housing, feeding, health care, enrichment, and maintaining the proper environment for this small spiny mammal. Also included is information on reproduction and understanding of their unique traits.Hedgehogs, part of the Complete Pet Owner's Manuals series, was written by expert trainers, breeders, veterinarians, and other pet specialists and will quickly become your trusted, go-to guide to the pleasures and duties of hedgehog care.With full-color pages and written in an easy-to-read format, this book is perfect for adults and older children who are embarking on their first hedgehog caretaking experience.
A Hedonist in the Cellar: Adventures in Wine
by Jay McinerneyJay McInerney, internationally celebrated author of Bright Lights, Big City, turns his hand here to his lifelong love affair with wine. Born of a popular monthly wine column in House and Garden magazine, this is a collection of writing planted firmly in the post-Sideways zeitgeist. Pearls of wisdom are offered on the subjects of the best wine for romantics, the parallels between Californian wines and floundering Hollywood stars, the choice of wine for the author's own debauched forty-eighth birthday party, the 'high-testosterone grape' that is Colin Farrell, absinthe, 'the wild green fairy', and what wine is best drunk with chocolate. At the same McInerney is a genuine connoisseur, taking the reader on a tour through the wine regions of the world and imparting tried and tested advice on grapes and vintages, bouquets, noses and finishes.
Heilfasten für Dummies (Für Dummies)
by Sebastian Bartning Carola BartningMöchten Sie sich und Ihrem Körper mit Heilfasten etwas Gutes tun und für eine Weile im Alltag innehalten und entschleunigen? Ballast abwerfen, vielleicht ein paar Pfunde verlieren, zur Ruhe kommen? Beim Heilfasten nach Dr. Buchinger wird mehrere Tage auf feste Nahrung verzichtet: Es gibt Tees, Basenbrühen und Säfte. Dieses Buch führt Sie Schritt-für Schritt durch alle Phasen hindurch - von den Entlastungstagen über das eigentliche Fasten, das Fastenende bis zu den Aufbautagen. Sie erfahren, wie Sie Fastenkrisen bewältigen und das Fasten mit Entspannungstechniken und Meditation begleiten, damit die Zeit des Fastens für Sie bereichernd und gesundend ist.
Heilpflanzen für den Verdauungstrakt: Wirkung und Anwendung nach der Traditionell Europäischen Medizin
by Angelika RiffelNach dem großen Erfolg des Buches "Heilpflanzen der Traditionellen Europäischen Medizin", in dem der Einsatz von Heilpflanzen für eine Vielzahl von Indikationen vorgestellt wird, beschreibt die Autorin nun in einem neuen Band, wie sich heimische Heilpflanzen positiv auf den Verdauungsapparat auswirken können. Ein kurzer Grundlagenteil führt zu Beginn in die Traditionelle Europäischen Medizin (TEM) im Gastrointestinaltrakt ein. Der weitaus größere Teil bietet eine gute Übersicht, welche Heilpflanzen bei welcher Indikation auf den Magen-Darm Trakt wirken, wobei nach Krankheitsbild geordnet die jeweiligen Heilpflanzen in Wort und Bild mit ihrer Wirkung, Anwendung und Zubereitungsmöglichkeit vorgestellt werden. Ein eigenes Kapitel geht auf die Bedürfnisse von Kindern ein. Das praxisnahe Buch wendet sich an alle Personen, die sich mit der TEM beschäftigen und mehr über heimische Heilpflanzen für den Verdauungsapparat erfahren möchten.
The Heinz Beanz Book
by H.J. Heinz Foods UK LimitedWhether served on toast, a baked potato, or as part of a delicious morning fry up, Beanz are one of the nation's favourite ingredients. But there's far more to Beanz than meets the eye. Perfect for Beanz lovers of all ages, this delightful collection of recipes is packed with delicious twists on family favourites featuring the ultimate store cupboard superhero. The Heinz Baked Beanz Book has buckets of recipes to choose from, featuring brilliant breakfasts, scrumptious sandwiches and midweek meal marvels. And with plenty of veggie and vegan options, you can cook up a Beanz feast for all the family. With 30 delicious new recipes for brunches, lunches, and quick dinners as well as superb side dishes and weekend suppers, include marvellous morning options such as Full English Fritatta or Spanish-style Baked Eggs; for lunch why not try the warming Smoked Cheddar Melt or dive into a Beanz-in-a-hole Sandwich; get spicy with a Beanz Curry or Chipotle Chicken Casserole; up your spud game with Boston Beanz Jackets and delight the kids (and the grown- up-kids!) by making the famous and until now sadly missed Beanz pizza Beautifully designed and illustrated with specially commissioned photography, fascinating memorabilia, vintage adverts from the Heinz archive, fun beanz facts and famous fans. This the perfect, irresistible gift for every beanz fan you know.
The Heinz Cookbook: 100 delicious recipes made with Heinz
by H.J. Heinz Foods UK LimitedWhether you're a ketchup fan, a beans lover or a mayo devotee, this brilliant collection of Heinz-based recipes is packed with ingenious, delicious ways to cook with over 30 of the nation's favourite ingredients. There are hoops - sorry, heaps - of ideas here to keep everyone happy, from barbecue and picnic inspiration to super-speedy lunches and tempting sweet treats. With plenty of veggie and vegan options, plus clever swaps and tips, you'll be cooking up a storm in no time and delighting all your family and friends.The Heinz Cookbook contains 100 recipes for brunches, favourite family meals, picnics, BBQs, kid's parties, quick lunches and weekend feasts all with easy to follow recipes and mouth-watering photography. So start your day off right with moreish Brunch recipes like Courgette and Sweetcorn Fritters with Smashed Avocado or Turkish Eggs; please even the fussiest of eaters with Family Favourites like Chicken Florentine Gnocchi and Salted Caramel Hazelnut Brownies and nail BBQs and Picnics with dishes like Caprese Tartlets, the Best Ever Potato Salad, The Ultimate Cheeseburger and Smokey Aubergine and Pomegranate. When you're packing a picnic, cooking up a healthy and hearty family feast, planning a kid's party or the perfect summer BBQ, there's something to suit every occasion and taste.
The Heinz HP Sauce Book: The Ultimate Brown Sauce Lover’s Guide
by H.J. Heinz Foods UK LimitedThe Official HP Sauce Book celebrating one of the nations' favourite sauces and store-cupboard icons (if not The Favourite!)Featuring 30 brand new recipes showcasing fun and innovative ways to cook with HP Sauce. Taking inspiration from HP Sauce's iconic history, there is something for every fan to enjoy, from the essential giant sausage roll and full English baps to epic chips in gravy. Plus quick, clever and delicious meals such as jerk inspired chicken, pies, Swedish meatballs and a Cheat's Pad Thai which will surprise and delight the whole family, especially when they all discover the secret ingredient!Beautifully designed and illustrated with specially commissioned recipe photography along with fascinating illustrations and vintage adverts from the Heinz archive, including the history of the House of Commons' famous square bottles, infographics, fun facts & stats and HP's most famous fans, this is the perfect, irresistible gift for brown sauce devotees of all ages.
The Heinz Tomato Ketchup Book
by H.J. Heinz Foods UK LimitedPacked with fascinating Ketchup facts, archive adverts and artwork, famous fans and 30 delicious recipes, the official Heinz Ketchup Book celebrates one of the nations' favourite sauces and store-cupboard icons - if not The Favourite!Featuring 30 brand new recipes showcasing fun and innovative ways to cook with Heinz Tomato Ketchup. Taking inspiration from ketchup's iconic history there is something for every fan to enjoy, from quick ketchup chicken, sticky ribs and sloppy Joes which kids, teenagers and their friends will adore to modern healthy katsu curry and paella for the whole family to enjoy. Especially when they all discover the secret ingredient!Beautifully designed and illustrated with specially commissioned recipe photography along with fascinating artwork and vintage adverts from the Heinz archive, including the history of the famous bottles, info-graphics, fun facts & stats and ketchup's most famous fans, this is the perfect, irresistible gift for red sauce devotees of all ages.
Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes
by Sarah OwensWhere cooking and baking traditions meet contemporary flavors—120 deeply nourishing, seasonal recipes and a guide to the plants and traditional preserving techniques that inspire them.Sarah Owens is a horticulturalist, baker and a cook with an insatiable curiosity for global food traditions. Her reverence for plants fuels her passion for bringing out their best flavors in the kitchen. In Heirloom she presents ingredient-focused cooking and bread baking that emphasizes sourcing quality ingredients and relies on traditional techniques that extend the use of in-season produce and fresh food. Organized into two parts, you'll discover the building blocks for inspired food. Part One explores traditional preservation techniques from fermenting and pickling to dehydrating, working with sourdough, and making broth, butter, yogurt, and whey. Part Two becomes a full expression of ingredients and techniques: recipes that are nourishing, flavorful, and satisfying. With recipes that layer flavors in rich and unique ways and that reflect the seasons, the dishes here are comforting, surprising, and give a feeling of abundance. Heirloom is a personal book that shares Owens' unique perspectives and stories on food.
Heirloom: Notes from an Accidental Tomato Farmer
by Tim StarkOne evening, 14 years ago, Tim Stark chanced upon a dumpster full of discarded lumber. He carried the lumber home and built a germination rack for thousands of heirloom tomato seedlings. His crop soon outgrew the brownstone in which it had sprouted, forcing him to cart the seedlings to his family's farm, where they were transplanted into the ground by hand. When favorable weather brought a bumper crop, Tim hauled his unusual tomatoes to N.Y. City's Union Square Greenmarket at a time when the tomato was unanimously red. The rest is history. Today, Eckerton Hill Farm does a booming trade in heirloom tomatoes and obscure chile peppers. An inspiring memoir about rediscovering an older and still vital way of life.
Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered and Collected by the Queens of Comfort Food?
by Marilynn Brass Andy Ryan Sheila Brass*JAMES BEARD AWARD FINALIST IN THE BAKING/DESSERT CATEGORY*We all have fond memories of a favorite dessert our grandmother or mother used to bake. It?s these dishes that give us comfort in times of stress, help us celebrate special occasions, and remind us of the person who used to bake for us those many years ago. In Heirloom Baking, Marilynn Brass and Sheila Brass preserve and update 150 of these beloved desserts. The recipes are taken from their vast collection of antique manuscript cookbooks, handwritten recipes passed down through the generations that they?ve amassed over twenty years. The recipes range from the late 1800s to today, and come from a variety of ethnicities and regions. The book features such down-home and delicious recipes as Brandied Raisin Teacakes, Cuban Flan, Cranberry-Orange Cream Scones, Chattanooga Chocolate Peanut Butter Bars, and many more. Accompanying the recipes are stories from the lives of the families from which they came. The Brass Sisters have taken care to update every recipe for today?s modern kitchens. More than 150 photographs showcase the scrumptious food in full-color detail. Finally, the Brass sisters encourage each reader to begin collecting his or her own family recipes in the lined pages and envelope at the back of the book.
Heirloom Beans
by Vanessa Barrington Steve Sando Sara RemingtonWho would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available, from Scarlet Runners to the spotted Eye of the Tiger beans. Nearly 90 recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein, fiber, and vitamins, these little treasures are the perfect addition to any meal.
Heirloom Cooking With the Brass Sisters: Recipes You Remember and Love
by Marilynn Brass Andy Ryan Sheila BrassAuthors of Heirloom Baking and James Beard Award finalists Marilynn and Sheila Brass launched a whole new cookbook category with their "heirloom" baking recipes. Now they turn their culinary skills to the rest of the menu, presenting delicious, savory, and timeless heirloom dishes collected over decades and updated for the modern kitchen. Marilynn and Sheila Brass have spent a lifetime collecting handwritten "manuscript cookbooks" and "living recipes." Heirloom Cooking collects and skillfully updates 135 of the very best of these, which together represent nearly 100 years of the best-loved and most delicious dishes from all over North America. The oldest recipes date back to the late 1800s, and every decade and a wide variety of ethnicities are captured here. The book is divided into sections including Starters; Salads; Vegetables; Breads; Main Dishes including Lamb, Beef, Veal, Pork, Fish, Chicken, and Turkey; Vegetarian; and--of course--Dessert. As they did in Heirloom Baking, the Brass sisters include the wonderful stories behind the recipes, and once again, lush photography is provided by Andy Ryan.
Heirloom Kitchen: Heritage Recipes & Family Stories from the Tables of Immigrant Women
by Anna Francese GassA gorgeous, full-color illustrated cookbook and personal cultural history, filled with 100 mouthwatering recipes from around the world, that celebrates the culinary traditions of strong, empowering immigrant women and the remarkable diversity that is American food.As a child of Italian immigrants, Anna Francese Gass grew up eating her mother’s Calabrian cooking. But when this professional cook realized she had no clue how to make her family’s beloved meatballs—a recipe that existed only in her mother’s memory—Anna embarked on a project to record and preserve her mother’s recipes for generations to come. In addition to her recipes, Anna’s mother shared stories from her time in Italy that her daughter had never heard before, intriguing tales that whetted Anna’s appetite to learn more. Reaching out to her friends whose mothers were also immigrants, Anna began cooking with dozens of women who were eager to share their unique memories and the foods of their homelands.In Heirloom Kitchen, Anna brings together the stories and dishes of forty-five strong, exceptional women, all immigrants to the United States, whose heirloom recipes have helped shape the landscape of American food. Organized by region, the 100 tantalizing recipes include: Magda’s Pork Adobo from the PhillippinesShari’s Fersenjoon, a walnut and pomegranate stew, from IranTina’s dumplings from Northern ChinaAnna’s mother’s Calabrian Meatballs from Southern ItalyIn addition to the dishes, these women share their recollections of coming to America, stories of hardship and happiness that illuminate the power of food—how cooking became a comfort and a respite in a new land for these women, as well as a tether to their native cultural identities.Accented with 175 photographs, including food shots, old family photographs, and ephemera of the cooks’ first years in America—such as Soon Sun’s recipe book pristinely handwritten in Korean or Bea’s cherished silver pitcher, a final gift from her own mother before leaving Serbia—Heirloom Kitchen is a testament to empowerment and strength, perseverance and inclusivity, and a warm and inspiring reminder that the story of immigrant food is, at its core, a story of American food.
Heirloom Recipes
by Jennifer SaltielIn today's hectic and tension-filled world, more and more Americans are turning to the comforts of home and hearth to soothe their souls. In the process, we are rediscovering our roots and returning to tradition. And few things speak more to our hearts than the recipes handed down from mother to daughter, from great-aunt to great-niece, generation after generation. These recipes remind us of whence we came - be it the steppes of Russia or the plains of Iowa - and are as rich in family history as they are in flavor.But how many of these recipes have been lost over the years - and how many of us long for just one more taste of Grandma's peppermint patty cookies, or Aunt Rose's latkes! We search for these recipes because we are searching for ourselves - and for the people who are no longer with us. Heirloom Recipes brings together the family recipes of the women of iVillage, and reflects the spirit in which these recipes were originally shared. Coupled with each recipe are the special tips, fond memories and the bit of love with which the food was originally prepared. As much a joy to read as it is to cook from, this book will feature blank pages where readers can add their own family heirloom recipes.
Helen McGinn's Teetotal Tipples, for January and Beyond
by Helen McGinnEver decided to go booze-free only to find the alternatives a little, well . . . boring? If you're embarking on a dry spell, this book is just the tonic (so to speak).Drinks expert Helen McGinn shows you how to make the most of your time off the sauce with plenty of recipes for simple homemade mocktails, infusions and cordials, along with a guide to non-alcoholic wines, beers and spirits worth adding to your drinks cupboard. Think of this book as a friend, with a (dry) sense of humour, to keep you company in style through your booze-free spell.
Hello, Cookie Dough: 110 Doughlicious Confections to Eat, Bake & Share
by Kristen TomlanSafe-to-eat cookie doughs and baked treats from the creator of the world's first edible cookie dough shopFinally, you can eat cookie dough how you've always craved it: straight from the mixing bowl! In her rule-breaking first book, Kristen Tomlan, the Queen of Cookie Dough, spills her secrets about how to make cookie dough safe-to-eat and all of the best ways to enjoy it. Kristen is sharing 110 decadent recipes--a mix of fan favorites from her famous New York City confectionery and never-before-seen creations--each with an innovative twist.HELLO, COOKIE DOUGH is filled with recipes for cookie dough lovers at every age and skill level. All 40 flavors, spanning the classic to the wildly creative, are ready to eat off the spatula OR can be baked into perfect, chewy cookies. Kristen's baked creations are equally tempting, with treats like cookie dough-stuffed cinnamon rolls, deep dish skillet cookies, and molten cookie dough cupcakes. Sprinkled throughout are her tips on perfecting your confections plus easy swaps to make the recipes gluten-free or vegan. Since cookie dough is best when shared, Kristen is serving up inspiration for all your party needs, including ideas for baby showers, weddings, ice cream parties, and the all-important girls' night in. This is the unconventional baking book every person with a sweet tooth will love. Join Kristen on her mission to make cookie dough all about joy, transforming this once-forbidden treat from a "no-no" to HELLO!
Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make
by Karen Tack Alan RichardsonNew York Times Bestseller: Sweeten special occasions with these easy recipes for creative cupcakes using common candies. With hundreds of brilliant photos, this cookbook features witty, one-of-a-kind, imaginative cupcake designs using candies from the local convenience store, no baking skills or fancy pastry equipment required. Create funny, scary, and sophisticated masterpieces using a ziplock bag and common candies and snack items. With these easy-to-follow techniques, even the most kitchen-challenged cooks can: • raise a big-top circus cupcake tier for a kid's birthday • plant candy vegetables on Oreo earth cupcakes for a garden party • trot out a line of confectionery &“pup cakes&” for a dog fancier • serve spaghetti and meatball cupcakes for April Fool's Day • bewitch trick-or-treaters with eerie alien cupcakes • create holidays on icing with a white Christmas cupcake wreath, turkey cupcake place cards, and Easter egg cupcakes
Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets [A Cookbook]
by Victoria BelangerFood blogger Victoria Belanger shares the secrets to creating inspired, modern Jell-O mold desserts--with fresh fruits and flavors, new twists on trendy treats, and artistic presentations.Jell-O is getting a makeover, thanks to innovative food bloggers like Victoria Belanger (aka the Jello Mold Mistress of Brooklyn), whose jiggly creations have caught the eye of the New York Times and Food & Wine. In Hello, Jell-O!, Belanger invites home cooks to turn Jell-O into impressive--yet economical--desserts that are conversation starters at dinners and potlucks. Featuring modern flavors such as champagne and strawberries, key lime pie, and chai tea panna cotta, Hello, Jell-O! presents gelatin-mold desserts that are more sophisticated and fun than ever before.
The Hello Kitty Baking Book
by Michele Chen ChockNo one does sweet like Hello Kitty! Filled with simple recipes, beautiful yet playful photography, and Hello Kitty's signature charm, The Hello Kitty Baking Book is a cookbook that's yummy through and through. From Hello Kitty Cake Pops to Chococat Cake and Pretty Bow Pumpkin Pie, there's something for everyone to make and enjoy. Featuring over two dozen easy-to-follow recipes, The Hello Kitty Baking Book is the perfect cookbook for anyone who loves Hello Kitty, desserts, or both!
Hello Life!
by Marcus ButlerLearn how to be an almost adult in this indispensable guide from British YouTube star Marcus Butler.For a twenty-three-year-old, Marcus Butler knows a lot about life--and not just from his own experiences but from the millions of followers on YouTube who chat with him on his irreverent channel, known for its mix of hilarious sketches, light-hearted banter, and deeply empathetic take on serious issues. In this funny, colorful handbook, the warm and totally down-to-earth star shares his trademark big-brotherly advice for navigating the trickier aspects of modern living. Inside you'll find Marcus's thoughts on: -Being healthy--including his nutritious eating tips, favorite gym-free exercises, and butt-kicking hacks for getting in shape -Dating--from finding the courage to be yourself, to banishing first-date nerves, to rebooting a broken heart -Surviving life crises--such as his parents' difficult divorce, the pain of watching a close friend spiral into anorexia and self-harm, and his regrets over giving in to bullies and giving up on a sport he loved -Getting the life you want--lessons for staying organized, handling pressure, thinking positively, and breaking world records! Part autobiography, part self-help guide, HELLO LIFE! is a candid and playful look inside Marcus Butler's life--the failures, the successes, and the lessons he's learned along the way.
Hello, My Name Is Ice Cream: The Art and Science of the Scoop
by Dana CreeWith more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro.Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make his or her own delicious blends: it is 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams. The recipes begin with the basics--super chocolately chocolate and Tahitian vanilla--then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.
Hello! My Name Is Tasty: Global Diner Favorites from Portland's Tasty Restaurants
by John Gorham Liz CrainFrom the authors of the Toro Bravo cookbook, here are recipes from Portland’s favorites, Tasty n Sons and Tasty n Alder, the restaurants that reinvented the brunch scene (and then every eating hour after that) with supremely satisfying dishes. First, throw away your pick-an-egg, pick-a-toast idea of brunch. Next, reconsider what to eat (and drink) every hour of the day. That was the plan with Portland chef John Gorham’s Tasty n Sons and Tasty n Alder. Now Hello! My Name Is Tasty! is going to heat up your home kitchen with these satisfy-all-cravings global diner favorites like Bim Bop Bacon and Eggs and Monk’s Carolina Cheesesteak. The food has strong roots in the American Southeast, where Gorham earned his culinary stripes but tastes from Asia, the Middle East, and Latin America also have a strong standing. Welcome to the ever-expanding world of John Gorham’s appetites. If you get thirsty, stir up something adventurous like a Dim Summore Bloody Mary or a Grown-Ass Milkshake.
Hello, Wine
by Melanie WagnerThis breezy-to-read but super-informative guidebook is a stylish primer for any newcomer to the endlessly fascinating world of wine. Master Sommelier Melanie Wagner's down-to-earth tone and comprehensive knowledge make learning about wine fun and approachable. Twelve chapters explore every aspect of wine--from how it is made to how to drink it--and provide helpful descriptions of grape varietals and recommendations that can be taken to the wine store. Featured alongside these many encouraging lessons and suggestions are 60 whimsical and informative color illustrations. With insights ranging from what makes a wine exceptional, palate-building, and enjoying wine with others, this is the perfect self-purchase or gift for anyone who wants a great wine resource.
HelloFresh Recipes that Work: More than 100 step-by-step recipes & techniques
by Patrick DrakeWhether you're a beginner who likes clear instructions, or a seasoned cooked looking for quick mid-week inspiration, Recipes That Work is the simplest way to get delicious, nutritious meals on the table in around 30 minutes.These recipes require minimal effort and no complicated techniques. Impress family and friends with tasty dishes such as Roasted Honey Feta with Crispy Sweet Potatoes, Super Mexican Shepherd's Pie and HelloFresh's famous Prawn and Prosciutto Linguine.This is not a cookbook that will just look pretty on a shelf, but one that will become the most reliable, sauce-spattered, page-folded, go-to book in your kitchen.Features:- 100 delicious HelloFresh customer-approved recipes and techniques with step-by-step photography- A list of store-cupboard essentials - Tips on equipping your kitchen on a budget- Recipes for quick suppers, most ready in under 30 minutes- Extensive vegetarian options- Key techniques for easier cooking
The Hell's Kitchen Cookbook: Recipes From The Kitchen
by Hell'S KitchenThe first official companion cookbook from the enormously popular Fox cooking competition show. Hell's Kitchen debuted in 2005 on Fox and is currently in in its 14th season. <P><P>On the show, one explosive, charismatic Head Chef oversees 16 chefs as they battle it out to win a job as Head Chef of top restaurant with a total prize value of $250,000. In each episode the chefs are put to the test in a skill's-based challenge, and must follow it up by completing dinner service at the exclusive Hell's Kitchen restaurant set in Los Angeles. Now, in their first ever cookbook, readers will learn how to recreate over one hundred of the contestant's delectable, restaurant-worthy dishes in their own home and will be given access to the recipes, menus, and behind-the-scenes secrets that they've been craving!
Help Yourself: A Guide to Gut Health for People Who Love Delicious Food
by Lindsay Maitland HuntMore than 125 gut-friendly recipes plus science-backed advice for wellness in body and mind This game-changing cookbook will make you rethink how you eat. It turns out that gut health is the root of all health: A happy equilibrium in the body&’s unique community of microbes promotes good health throughout the body, including a stronger immune system, better sleep, and lower stress. Despite eating healthfully, author and recipe developer Lindsay Maitland Hunt was plagued by symptoms such as depression, fatigue, incessant itching, and joint pain—until a gut-friendly way of eating helped bring her back to a state of balance. In fact, she felt better than ever before. Out of Lindsay&’s journey from sickness to health, and her extensive research, comes this practical and nourishing guide, with irresistibly delicious recipes that make you feel good too. Dishes emphasize plant-based ingredients like vegetables, nuts and seeds, beans and legumes, and whole grains, along with eggs, fish, and some meat and dairy, if you like. Lindsay also walks you through integrating fermented foods into your daily life and reducing added sugar and processed foods. It&’s an approach you can tailor to your own lifestyle, whether you&’re vegan, gluten free, or just love to eat! Recipes cover any time you eat, from quick weeknight dinners to party-worthy treats, including: Seeded Almond Flour Waffles with Raspberry-Flax SmashGarlicky Shrimp and Quinoa &“Grits&”Special-Occasion Short Ribs with Olive Oil and Kefir Mashed PotatoesParsley, Kale, and Pumpkin Seed PestoBrussels Sprouts and Peanut Butter Curry BowlPeanut Butter–Banana &“Nice&” CreamPlus go-to essentials (roasted vegetables, simply cooked leafy greens, sprouted grains, and more) for building meals off the cuff Beyond the recipes, Lindsay explains what you need to know about your gut microbiota and offers smart strategies and solutions to help you navigate real life, like a new food pyramid for gut health and tips for tracking (and rewarding) healthy-living habits. Help Yourself isn&’t a fad diet, a detox, or a cleanse. It&’s a common-sense approach to food, backed by science. If you&’ve been living with symptoms such as allergies, chronic pain, inflammation, bloating or weight gain, exhaustion or poor sleep, acne, irritability, if you&’ve been diagnosed with an autoimmune disease—or if you just want to feel your best in your body—this book offers a pathway to wellness via the gut.
Hemingway & Bailey's Bartending Guide to Great American Writers
by Mark Bailey Edward HemingwayIn this entertaining homage to the golden age of the cocktail, illustrator Edward Hemingway and writer Mark Bailey present the best (and thirstiest) American writers, their favorite cocktails, true stories of their saucy escapades, and intoxicating excerpts from their literary works. It’s the perfect blend of classic cocktail recipes, literary history, and tales of the good old days of extravagant Martini lunches and delicious excess. When Algonquin Round Table legend Robert Benchley was asked if he knew that drinking was a slow death, Benchley took a sip of his cocktail and replied, “So who’s in a hurry?” Hunter S. Thompson took Muhammad Ali’s health tip to eat grapefruit every day; he just added liquor to the mix. Invited to a “come as you are” party, F. Scott Fitzgerald and his wife, Zelda, arrived in their pajamas ready for their cocktail of choice: a Gin Rickey. Forty-three classic American writers, forty-three authentic cocktail recipes, forty-three telling anecdotes about the high life, and forty-three samples of the best writing in literature –Hemingway & Bailey’s Bartending Guide to Great American Writers delivers straight-up fun.
The Hemingway Cookbook
by Craig BorethErnest Hemingway’s insatiable appetite for life was evident in his writing and equaled by little else than his voracious appetite for good food and drink. The Hemingway Cookbook collects, for the first time, more than 125 recipes from Hemingway’s life and art featuring such unique dishes as Dorado Fillet in Damn Good Sauce, Woodcock Flambé in Armagnac, Campfire Apple Pie, and Fillet of Lion washed down with Campari and Gordon’s Gin or a cool Cuba Libre. These pages are enriched by family photos, dining passages from stories such as A Moveable Feast, The Old Man and the Sea, and A Farewell to Arms, his short stories, personal correspondence, and even a contribution from his last wife Mary. Collecting recipes from former Hemingway haunts, period cookbooks, and other sources, this book is an authentic re-creation of the meals that enriched Hemingway’s literature
Henry and Mudge and The Funny Lunch
by Cynthia RylantHenry, Mudge and Henry's father plan a fun Mother's Day tradition.
Henry Helps Make Cookies
by Beth BrackenOne of eight "Henry Helps" books, this text shows children how helpful they can be and gives ways to encourage cooperation in family life.
Her Daily Bread: Inspired Words and Recipes to Feast on All Year Long
by Kate Wood“Kate’s heart for food and people warm every page… truly, a comforting read for anyone with an appetite for loving others well.”– Bob Goff, New York Times bestselling author of Dream Big and Live in GraceFrom the writer and photographer behind the award-winning Wood and Spoon blog comes a 365-day devotional, featuring daily reflections and 52 delicious recipes that will nourish the body and soul throughout the year.In the midst of her busy schedule, Kate Wood, award-winning blogger behind Wood and Spoon and mother of three, realized that she was surviving, but not thriving, and that what she needed more than another cup of coffee was real connection with herself, with others, and with God. At the table, there’s an invitation to serve, connect, and give deeply of ourselves, and Kate invites us to join her at that table through the pages of this daily devotional. Like a conversation with a good friend, each day offers the chance to reflect, go deeper into scripture, and receive the encouragement you need. Kate also shares treasured family recipes, including:• Mom’s Homemade Bread• Two-Bite Crab Cakes with Lemon Dill Aioli• Cheddar Cornmeal Chicken Pot Pie• Simple Pesto Risotto• Weekday Red Velvet Cake• Birthday Sprinkle Pancakes• Fluffernutter Pretzel PieFind a comfy chair, grab a cup of coffee, and settle into these words that offer encouragement, connection, and hope.
The Herb Almanac: A seasonal guide to medicinal plants
by Chelsea Physic GardenA beautiful and accessible seasonal guide to herbalism from the historic botanic garden.Discover the best times of the year for growing specific healing herbs and also when and how to forage for wild medicine, such as water mint, St John's Wort, hawthorn berries and rosehips. Recipes are included for how to use these herbs, along with folklore stories from herb wives and hedge witches, the meanings behind their names and the history of how these natural medicines were discovered.There are plenty of tips for how to create your own medicinal herb garden, even with just a few pots, along with a biodynamic guide for sowing, planting and harvesting. Including detailed hand-drawn line illustrations to help deepen your understanding, The Herb Almanac is the perfect gift for any nature lover.CONTENTS INCLUDES:IntroductionIncluding using herbs as seasonally appropriate remedies and tonics, an overview of herbs in folklore, wild medicine, magic, superstition, ritual, tradition and literature and herbs in religion and floriography (the language of flowers)Gathering and Using HerbsIncluding safe, legal and successful foraging, a brief introduction to growing your own herbs and preparing, drying and preserving herbsWitches' Brews: Poisonous Plants Including an overview of herbs with interesting stories that cannot be easily used, e.g. wormwood, hemlock and mandrakeHerb EncyclopediaIncluding detailed information on over 50 different herbs
The Herb Almanac: A seasonal guide to medicinal plants
by Chelsea Physic GardenA beautiful and accessible seasonal guide to herbalism from the historic botanic garden.Discover the best times of the year for growing specific healing herbs and also when and how to forage for wild medicine, such as water mint, St John's Wort, hawthorn berries and rosehips. Recipes are included for how to use these herbs, along with folklore stories from herb wives and hedge witches, the meanings behind their names and the history of how these natural medicines were discovered.There are plenty of tips for how to create your own medicinal herb garden, even with just a few pots, along with a biodynamic guide for sowing, planting and harvesting. Including detailed hand-drawn line illustrations to help deepen your understanding, The Herb Almanac is the perfect gift for any nature lover.CONTENTS INCLUDES:IntroductionIncluding using herbs as seasonally appropriate remedies and tonics, an overview of herbs in folklore, wild medicine, magic, superstition, ritual, tradition and literature and herbs in religion and floriography (the language of flowers)Gathering and Using HerbsIncluding safe, legal and successful foraging, a brief introduction to growing your own herbs and preparing, drying and preserving herbsWitches' Brews: Poisonous Plants Including an overview of herbs with interesting stories that cannot be easily used, e.g. wormwood, hemlock and mandrakeHerb EncyclopediaIncluding detailed information on over 50 different herbs
The Herb Book: The Stories, Science, and History of Herbs
by DKImmerse yourself in stories and pictures of these useful plants, from herb gardens to remote wildernesses. Herbs have been used by humans throughout history – for cooking, medicine, rituals, and more. They are also a huge part of the modern world, from gardening, food, and cosmetics to medicines fighting diseases such as malaria. With vibrant illustrations and expert knowledge, The Herb Book takes a close-up look at a wide range of herbs from around the world, showcasing their botanical characteristics, medicinal, cosmetic, and culinary properties and uses, and cultural impact on the lives of humans. Dive deep into the pages of this horticultural handbook to discover: - Detailed original photography combines with historical and contemporary images to create a compelling visual mix.- Provides a global view of herbs and their culinary, medicinal, and cosmetic uses around the world.- Contains in-depth coverage of over 80 herb species.- Continues the warm visual aesthetic of The Tree BookFeaturing key scientific facts along with historical and mythological stories, this book provides a rich blend of information on these extraordinary plants and their role in our world. Proving a must-have volume for gardeners, horticulturalists, and amateur herbalists alike, as well as anyone interested in natural remedies, cooks and foodies too!
Herb Gardening from the Ground Up
by Sal Gilbertie Lauren Jarrett Larry SheehanGarden-fresh herbs impart flavor and fragrance that dried, packaged products simply can't. Now, anyone with access to a few square yards of soil (or even a sunny patio or windowsill) can enjoy the punch and pungency that only come from fresh herbs, hand-picked from the garden. Herb Gardening from the Ground Up demonstrates how to design, seed, and nurture 38 culinary herb gardens that are delightful to the eye as well the palate. Designed to supply herbs for a wide range of flavors as well as a pleasing balance of colors, there are gardens to suit every taste and cooking trend, including a French chef's repertoire, an Italian trattoria's menu, the aromatic seasonings of Asia, the closer-to-home flavors of American barbecue, and the piquant profiles for a Tex-Mex feast. There are herbs for flavoring fish and game, soups and salads, bread and other baked goods, and, for the mixologists among us, even herbs for the home cocktail bar. Herb Gardening from the Ground Up offers historical insight, provides starting-from-scratch, season-to-season basics for planting in the present, and looks forward to the bright future of urban and suburban growing trends.
The Herb Society of America's Essential Guide to Growing and Cooking with Herbs: A Novel (Voices of the South)
by Katherine K. SchlosserFresh herbs offer a healthy and delicious way to spice up any meal, but growing and cooking with these delectable plants are endeavors fraught with uncertainty. What herbs will grow year-round on my kitchen windowsill? What foods complement rosemary? Which part of a lemongrass plant has the best flavor? Can I really eat the geraniums growing in my flower bed? This indispensable guide from The Herb Society of America takes the guesswork out of using herbs in the garden and in the kitchen by providing detailed information for cultivating a wide variety of herbs, along with easy-to-follow recipes that will surely impress even the most discerning palate. Ranging from Alliums (onions, chives, and garlic) to Zingiber (ginger), the volume's first section provides horticultural information for each of the sixty-three herbs found in the National Herb Garden's Culinary Garden, including common and botanical names, family, place of origin, hardiness, and general light and soil requirements. Botanical sketches accompany many of the entries. Each entry also includes a short history of the herb, gardening basics, and suggestions for using the herb in your kitchen. Culinary herbs without Generally Recognized as Safe (GRAS) Status are included in a separate section, with an explanation of their history and ornamental value. An informative introduction to this section compares several different definitions of the word herb, explains the advantages of fresh over dried herbs, describes the proper storage and use of spices, and suggests the best timing and methods for harvesting herbs. In the second part of the book, HSA members offer classic and creative recipes for more than two hundred dishes incorporating a variety of herbs. Learn how to use the aromatic and flavorful herbs in your garden to enhance stews and casseroles, create dips and pestos, and add a new dimension to your favorite liqueurs. Among the mouth-watering recipes featured are Lemon Basil Tea Bread, Chicken Linguine with Fennel and Tarragon, Five-Herb Pasta Salad, and Rosemary Fizz.The concluding section of the book contains a fascinating personal tour of the two-and-one-half-acre National Herb Garden, which lies in the heart of Washington, D.C., at the center of the United States National Arboretum, and of its various themed areas, including the Knot Garden, the Antique and Heritage Rose Garden, the Dye Garden, the Colonial Garden, the Native American Garden, the Beverage Garden, the Medicinal Garden, and many others. Complete plant lists accompany the description of each garden.Green thumbs and gourmets alike will find inspiration in these pages to look at herbs in new ways -- perhaps to see beyond their cupboards and into their own yards for ways to liven up their meals -- and will gain the knowledge and confidence to grow and use herbs effectively. More than a gardening book, more than a cookbook, The Herb Society of America's Essential Guide to Growing and Cooking with Herbs will prove to be an indispensable companion for all herb lovers.
Herb & Spice Companion: The Complete Guide to Over 100 Herbs & Spices
by Lindsay HermanYou can spice up your cooking when you learn how to grow, dry, store and use over 100 herbs and spices—from angelica to woodruff, allspice to vanilla.Herb and Spice Companion is your ultimate guide for using fresh and dried herbs and spices in the kitchen. Inside this handy book, get descriptions of more than 100 herbs and spices from around the world. Discover useful tips on storing and using spices to create innovative combinations of flavors. This is the essential guidebook to using herbs and spices to add flavor and depth in your cooking. From basil to beebalm, from lavender to lemon verbena, learn all of the interesting aspects of your herbs, including their rich history, how to grow, harvest, and dry them, and even their unique medicinal uses. This is a must-have for anyone’s cookbook library.
Herbal Adventures: Backyard Excursions and Kitchen Creations for Kids and Their Families
by Rachel Jepson WolfDiscover the flavors and uses of common wild plants with this herbalist guide featuring recipes and tips on foraging right outside your door.When we think of wild plants with medicinal or culinary benefits, we typically think of something exotic and obscure. But many of the plants growing in our own neighborhoods can be just as useful and tasty as anything sold in a health food store. In Herbal Adventures, herbalist Rachel Wolf reveals the properties and uses of ten common plants—including chickweeds, dandelions, catnip and others.With the tips and recipes in this book, you can enjoy delicious homemade soda, flower petal pancakes, chickweed pesto, or your own herbal tea. Plus you'll be able to make a soothing balm for cuts and scrapes, syrup to quiet your cough, a rejuvenating herbal hair rinse, and much more! "A real gem . . . a perfect beginners' book no matter your age." —Rosemary Gladstar
Herbal Beauty: All-Natural Skin, Body, and Hair Care
by Caleb Warnock Kirsten SkirvinSelf-sufficiency expert Caleb Warnock teams up with certified master herbalist Kirsten Skirvin to write Herbal Beauty: All-Natural Skin, Body, and Hair Care, a 76-page booklet packed with tips and recipes. Advice and recipes for homemade beauty products include:All-natural shampooSkin careLotionBeauty products
The Herbal Kitchen: Bring Lasting Health to You and Your Family with 50 Easy-To-Find Common Herbs and Over 250 Recipes
by Kami McBride"Kami McBride provides everything you need to amaze your friends and family with a seasonal bounty of delicious herbal drinks, smoothies, cordials, pestos and more." -- Rosalee de la Forêt, author of Alchemy of Herbs <P><P>Herbs are a gift from nature. They not only help to create aromatic and delicious food, they also support overall health and wellness on a daily basis. Using dried and fresh herbs in your cooking boosts your intake of vitamins and minerals, improves digestion, strengthens immunity, and increases energy. Using plants as medicine is an ancient and powerful tradition that connects you to the earth, helps treat common ailments, promote restful sleep, relaxation, and more. <P><P>The Herbal Kitchen will help you recognize the extraordinary pharmacy that probably already exists in your own kitchen. With 50 easy-to-find herbs and spices, information and tips for preparing, storing, and using them, and over 250 simple, flavorful recipes, it will empower you to care for your health.Whether you are already familiar with herbs or are just starting out on the herbal path, Kami McBride offers recipes for everyone. Mix up refreshing drinks, infuse oil, vinegar and honey, learn how to make tinctures and cordials, salts, sprinkles, and more.
The Herbal Kitchen: Cooking with Fragrance and Flavor
by Jerry TraunfeldThe secret to transforming easy dishes into extraordinary meals? Fresh herbs. In The Herbal Kitchen, IACP award-winning cookbook author and acclaimed Herbfarm Restaurant chef Jerry Traunfeld presents simple dishes using herbs straight from the market, windowsill, or garden.Until recently, the fresh herbs available in supermarkets were limited to parsley and maybe dill. Today, thyme, rosemary, basil, cilantro, mint, and sage are among the many fresh herbs as close as the produce section or the farmer's market. Not to mention marjoram, lovage, tarragon, lavender, shiso, and so many others.Jerry shows you how to incorporate these fresh herbs into your everyday home meals. So whether preparing a workday supper for the family, a special dinner for two or four, or a feast for a table of guests, using fresh herbs in your cooking will result in fresh and vibrant food.The Herbal Kitchen includes some recipes that are home variations of the innovative dishes Jerry prepares at the Herbfarm, while others are fresh takes on familiar classics such as Herb Garden Lasagna or Shrimp in Garlic-Sage Butter. All are uncomplicated and prep time is minimal -- with the emphasis on spontaneity and the unmistakable flavors of fresh herbs.Start off with Asparagus and Lemon Thyme Soup, Spicy Verbena Meatballs, or Rye-Thyme Cheese Straws before moving on to Cinnamon Basil Chicken, Side of Salmon Slow-Roasted in Dill, and Root Ribbons with Sage. Delectable desserts include Warm Lavender Almond Cakes, Rhubarb Mint Cobbler, and a sinful Chocolate Peppermint Tart.Once you're hooked on cooking with fresh herbs, you'll want to grow them yourself. The Herbal Kitchen is filled with important tips for growing, harvesting, and handling each of the herbs used in the recipes. Valuable information on the varieties of each herb is also highlighted, such as how to tell the difference between Greek oregano and Italian oregano, why you always want to choose bay laurel over California bay, and what type of lavender is best for cooking.Filled with stunning photos of the herbs, the techniques for handling them, and the finished dishes, Jerry's definitive guide is sure to be a classic, reached for again and again.
Herbal Rituals
by Judith BergerHerbal Rituals is about connecting with Nature and the plant world in order to keep us near to the ground of our own souls. The book records, month by month, a yearlong journey in to the earth's natural cycle. Each monthly section describes a facet of the earth's temperament, offering us an opportunity to immerse ourselves in Nature's unique expression of birth, growth, fruition, decay, death and regeneration, the primary cycle that weaves a thread of continuance through our lives. Even in an urban environment, the constant presence of the elemental natural world and the use of herbs can be a touchstone to bring both body and soul back to a natural cadence. Each monthly chapter discusses one herb in detail - what it's like, how it grows, what it does - as well as presenting recipes for teas, lotions and foods, along with rituals appropriate to the season that can bring your life into harmony with the moods of nature. For thousands of years, humans have used herbs and trees for just this kind of medicine, in addition to calling on the plants as a source of nutrition, remedy, heating, shelter and magic. These are the old ways.
Herbal Teas for Lifelong Health: Storey's Country Wisdom Bulletin A-220 (Storey Country Wisdom Bulletin Ser.)
by Kathleen Brown Jeanine PollakSince 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.
Herbal Vade Mecum: 800 Herbs, Spices, Essential Oils, Lipids, Etc. - Constituents, Properties, Uses, and Caution
by Gazmend SkenderiFrom Acerola used as a supplement of vitamin C and minerals to Zedoary used as a spice and for digestive problems; from herbs used for anxiety and restlessness to those used as insect repellent
Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips
by Maggie OsterWith dozens of recipes for infusing vinegar with herbs, spices, vegetables, and flowers, this delightful book takes vinegar far beyond salad dressing. Learn to make your favorite homemade vinegars and then use them in dozens of delicious recipes for appetizers, main dishes, sides, salads, desserts, condiments, and more! Oster also includes tips on using vinegar in house cleaning, for improved health, and in self-care products such as facial tonics, hair rinses, and bath mixtures.
The Herbalist in the Kitchen (The Food Series)
by Gary AllenThe foodie's ultimate herbal encyclopedia Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides complete information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world. Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), The Herbalist in the Kitchen is organized into one hundred and four sections, each consisting of a single botanical family. The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. The Herbalist in the Kitchen also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from antique cookbooks. A volume in The Food Series, edited by Andrew W. Smith
The Herbfarm Cookbook
by Jerry TraunfeldNot so long ago, parsley was the only fresh herb available to most American cooks. Today, bunches of fresh oregano and rosemary can be found in nearly every supermarket, basil and mint grow abundantly in backyards from coast to coast, and garden centers offer pots of edible geraniums and lemon thyme. But once these herbs reach the kitchen, the inevitable question arises: Now what do I do with them? Here, at last, is the first truly comprehensive cookbook to cover all aspects of growing, handling, and cooking with fresh herbs.Jerry Traunfeld grew up cooking and gardening in Maryland, but it wasn't until the 1980s, after he had graduated from the California Culinary Academy and was working at Jeremiah Tower's Stars restaurant in San Francisco, that he began testing the amazing potential of herb cuisine. For the past decade, Jerry Traunfeld has been chef at The Herbfarm, an enchanted restaurant surrounded by kitchen gardens and tucked into the rainy foothills of the Cascade Mountains, east of Seattle. His brilliant nine-course herb-inspired menus have made reservations at the Herbfarm among the most coveted in the country. Eager to reveal his magic to home cooks, Jerry Traunfeld shares 200 of his best recipes in The Herbfarm Cookbook. Written with passion, humor, and a caring for detail that makes this book quite special, The Herbfarm Cookbook explains everything from how to recognize the herbs in your supermarket to how to infuse a jar of honey with the flavor of fresh lavender. Recipes include a full range of dishes from soups, salads, eggs, pasta and risotto, vegetables, poultry, fish, meats, breads, and desserts to sauces, ice creams, sorbets, chutneys, vinegars, and candied flowers. On the familiar side are recipes for Bay Laurel Roasted Chicken and Roasted Asparagus Salad with Fried Sage explained with the type of detail that insures the chicken will be moist and suffused with the flavor of bay and the asparagus complemented with the delicate crunch of sage. On the novel side you will find such unusual dishes as Oysters on the Half Shell with Lemon Varbana Ice and Rhubarb and Angelica Pie. A treasure trove of information, The Herbfarm Cookbook contains a glossary of 27 of the most common culinary herbs and edible flowers; a definitive guide to growing herbs in a garden, a city lot, or on a windowsill; a listing of the USDA has hardiness zones; how to harvest, clean, and store fresh herbs; a Growing Requirements Chart, including each herb's life cycle, height, pruning and growing needs, and number of plants to grow for an average kitchen; and a Cooking with Fresh Herbs Chart, with parts of the herb used, flavor characteristics, amount of chopped herb for six servings, and best herbal partners. The Herbfarm Cookbook is the most complete, inspired, and useful book about cooking with herbs ever written. -8 pages of finished dishes in full color -16 full-page botanical watercolors in full color
Herbivoracious: A Flavor Revolution, with 150 Vibrant and Original Vegetarian Recipes
by Michael NatkinVegetarian recipes from a food blogger with “a talent for enticing and boldly flavored creations, in recipes that are colorful, thoughtful, and fresh” (Heidi Swanson, New York Times–bestselling author of Super Natural Cooking).In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat, food blogger Michael Natkin offers up 150 exciting recipes (most of which have not appeared on his blog) notable both for their big, bold, bright flavors and for their beautiful looks on the plate, the latter apparent in more than 80 four-color photos that grace the book. An indefatigable explorer of global cuisines, with particular interests in the Mediterranean and the Middle East and in East and Southeast Asia, Natkin has crafted, through years of experimenting in his kitchen and in loads of intensive give-and-take with his blog readers, dishes that truly are revelations in taste, texture, aroma, and presentation. You’ll find hearty main courses, ranging from a robust Caribbean Lentil-Stuffed Flatbread across the Atlantic to a comforting Sicilian Spaghetti with Pan-Roasted Cauliflower and around the Cape of Good Hope to a delectable Sichuan Dry-Fried Green Beans and Tofu. An abundance of soups, salads, sauces and condiments, sides, appetizers and small plates, desserts, and breakfasts round out the recipes. Natkin, a vegetarian himself, provides advice on how to craft vegetarian meals that amply deliver protein and other nutrients, and the imaginative menus he presents deliver balanced and complementary flavors, in surprising and utterly pleasing ways. The many dozens of vegan and gluten-free recipes are clearly noted, too, and an introductory chapter lays out the simple steps readers can take to outfit a globally inspired pantry of seasonings and sauces that make meatless food come alive.
The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can Make with Them
by Aubry Walch Kale Walch75 vegan recipes for meat alternatives and tasty dishes from cult favorite vegan "butcher" shop The Herbivorous Butcher. Think of any go-to American meat-focused cookbook. Now, imagine it vegan. From the Guamanian brother-sister duo behind the acclaimed and beloved vegan "butcher" shop, The Herbivorous Butcher, here are 75 innovative recipes for plant-based meats and standout vegan dishes. These are butcher shop classics (but so much healthier) such as Pork Chops, Ground Beef, and Chicken Cutlets that taste and chew as good as the real thing—perfect for vegans as well as anyone who wants to eat less meat. Use these base recipes (or store-bought substitutes) to prepare super-tasty, hearty dishes that are—yep—totally vegan: Cherry-Glazed Rib Rack, Nashville Hot Popcorn Chicken, Kale's Very Fine Lasagna, BLT Couscous Crust Quiche, and more. With a chapter on bases, "butters," and sauces that will elevate your vegan dishes, plus beautiful photography and entertaining stories, this book is a glimpse of the future—and the future tastes delicious. AUTHORS WITH SERIOUS KNOW-HOW: Siblings Aubry and Kale Walch opened The Herbivorous Butcher in 2016, which quickly gained a cult following in their local Minneapolis and beyond. Their products are now sold in regional Whole Foods locations, and they ship a wide range of products to all 50 states and Puerto Rico. Their fans have been ardently asking for their recipes—and here they are, for the first time, in this book. EAT LESS MEAT: Whether for health, political, or environmental convictions, more and more people are eating less meat and embracing alternative proteins. The Herbivorous Butcher Cookbook offers achievable recipes for making meat substitutes at home, as well as recipes for delicious dishes using those homemade meat substitutes (or store-bought substitutes if you’re in a pinch!). RECIPES MADE AT HOME FROM REAL INGREDIENTS: These recipes were originally developed in home kitchens by home cooks using widely available ingredients, such as vital wheat protein and soy. Perfect for:Vegans, vegetarians, and those looking to consume less meatEnvironmentalistsFans of The Herbivorous Butcher shop and products
Herbs: Delicious Recipes and Growing Tips to Transform Your Food
by Judith HannHerbs have a transformative power – they can lift a dish from ordinary to sublime. Written by a true herb aficionado, this beautiful book is an ode to enjoying herbs all year round. In each seasonal chapter, Judith Hann skillfully weaves together guidance growing – whether you have a full herb garden or simple pots on the windowsill – with delicious, imaginative recipes - 120 recipes in all. Find dish inspiration for more common herbs and discover how to use those herbs that aren't so readily available in the supermarket. Judith shares recipes that have been tried and tested at her herb cookery school – from simple herb sauces and salads to more ornate dishes, such as Guinea Fowl with Lovage and Lime, or Spare Ribs with Plum, Chilli and Sage Sauce. It also includes herb features, which provide a wealth of further quick recipes and ideas for: • Pestos, made with a variety of herbs • Herb syrups and sugars • Herb ices • Preserving recipes with herb flavourings • Herb cheeses, and many more Full of anecdotes, this is a wonderfully personal account of a love affair with herbs, as well as an indispensable guide on how to make the most of them every day.
Herbs And Natural Supplements: An Evidence-based Guide
by Marc Cohen Lesley BraunHerbs and Natural Supplements, 4th Edition: An evidence-based guide is an authoritative, evidence-based reference. This two-volume resource is essential to the safe and effective use of herbal, nutritional and food supplements. The second volume provides current, evidence-based monographs on the 132 most popular herbs, nutrients and food supplements. Organised alphabetically, each monograph includes daily intake, main actions and indications, adverse reactions, contraindications and precautions, safety in pregnancy and more.
Herbs and Spices (Self-Sufficiency)
by Linda Gray&“Breaks down multi-use plants, herbs and spices into an easy-to-understand mini-encyclopedia with charming and detailed illustrations.&” —Food & Dining Magazine This clear and concise directory provides all the essential information readers need to grow, use, and store a wide selection of flavor-enhancing herbs and spices. Some herbs are annuals, some are perennials, and some can be grown indoors—but all of those highlighted here can be grown either in pots or directly in the soil. Each individual plant profile includes detailed growing advice. Home and garden expert Linda Gray tells how to prepare the soil, when to sow and plant out, and when to harvest and gather. Linda also examines the culinary uses of each herb and spice, and explores other uses from medicinal remedies to insect repellents and sleep remedies. Tips on container growing and hints on how to store the harvest make Self Sufficiency: Herbs and Spices an indispensable guide. &“Beautifully presented with colorful illustrations and diagrams, this is a gorgeous herb and spice directory for beginner gardeners.&” —The Rural &“Beautifully illustrated throughout, thoroughly &‘user friendly,&’ compact and expertly organized.&” —Midwest Book Review
Herbs Demystified: A Scientist Explains How the Most Common Herbal Remedies Really Work
by Holly PhaneufThe scores of books on herbs already available generally restate old, often outdated lore about herbs. Now, Herbs Demystified does something entirely different: It is the first book to explain exactly what herbs actually do inside our bodies and how they achieve their effects. Biochemist Holly Phaneuf covers 100 of the most popular herbs-astragalus, black cohosh, chamomile, echinacea, garlic, gingko, ginseng, milk thistle, pine bark extract, saw palmetto, valerian, and many others. Phaneuf's introductory overview lays out the basic chemical principles that underlie the journey herbal molecules make in our bodies. Then, for each of the herbs, she covers its history and folklore; explains what the herb really does-its evidence of action; its good uses and not so good uses, including the forms in which it is typically available and commonly reported dosages; interesting facts and the bottom line. Like no other herb book before, Herbs Demystified allows readers to custom-fit an herb to one's own particular concern, therefore minimizing trial and error.
Herbs for Health: How to use natural herbal remedies for all the family (Wellbeing Quick Guides)
by Liz EarleLiz Earle provides an accessible and complete guide to the healing and health-giving properties of traditional natural remedies.Best selling beauty and wellbeing writer Liz Earle's fully revised and updated quick guide to healing herbs and natural remedies, including:- An introduction to herbal remedies and medicine- A complete A-Z of herbs and their uses- A remedy finder for specific conditions and how to treat them, from allergies to cellulite and travel sickness- Tips on how to incorporate healing and delicious herbs such as bay, mint and thyme into your everyday cooking- A how-to-guide to growing herbs in the garden and indoors
Herbs & Spices: Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils, and Mor
by Jill NormanThe first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking.
Herbs, Spices & Flavourings
by Tom StobartTom Stobarts award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically, over 400 different herbs, spices, and flavorings found throughout the world and based on the extensive notes he made on his travels in 70 countries. Each entry carries detailed descriptions of the origin, history, magical, medicinal, scientific and culinary uses, together with a thorough assessment of tastes and effects of cooking, freezing and pickling. The author assigns the scientific, botanical, native and popular names for given plants and ingredients making exact identification easy and clearing up any confusions which may exist on differing countries names and usages. No other work in print has ever covered with such exhausting precision this important subject making this work of reference essential for all cooks, gardeners and horticulturists.
Here Comes the Fudge (A Candy-Coated Mystery #9)
by Nancy CocoFudge shop owner Allie McMurphy never expected her maid of honor duties to include clearing the groom of murder . . . THE BODY OF A CRIME It&’s late spring on picturesque Mackinac Island, Michigan. Allie is prepping her Historic McMurphy Hotel and Fudge Shop for the start of the tourist season and her best friend Jenn&’s wedding. But when Jenn&’s fiancé Shane, a crime scene investigator on the island, misses a dinner date, the two friends go looking for him. Led by Allie&’s bichonpoo Mal into an alley, they come upon Shane standing over a body with a bloody knife in his hand. Shane won&’t say what&’s happened, just tells them to call 911. As the CSI is taken into custody by his colleagues, including Allie&’s beau Rex Manning, the fudge maker vows to prove her friend&’s fiancé is not a killer—before the ceremony turns into a jailhouse wedding . . . Praise for Nancy Coco and the Candy-Coated Mysteries &“An easy romantic read complete with fudge recipes that make it even sweeter.&” —Kirkus Reviews &“Full of disguises, danger, and one determined amateur sleuth.&” —Fresh Fiction &“A fun and fast-paced cozy mystery.&”—Criminal Element Help support pet adoption—see details inside.
Here Let Us Feast: A Book of Banquets
by M. F. Fisher"M.F.K Fisher’s latest excursion into the art or science of gastronomy is more an anthology of the finest writing on the subject than strictly a text of her own composition . . . A royal feast, indeed!" —The New York TimesBetty Fussell—winner of the James Beard Foundation’s journalism award, and whose essays on food, travel, and the arts have appeared in The New York Times, The New Yorker, Saveur, and Vogue—is the perfect writer to introduce M.F.K Fisher’s Here Let Us Feast, first published in 1946. The author of Eat, Live, Love, Die has penned a brilliant introduction to this fabulous anthology of gastronomic writing, selected and with commentary from the inimitable M.F.K. Fisher.The celebrated author of such books as The Art of Eating, The Cooking of Provincial France, and With Bold Knife and Fork, Fisher knows how to prepare a feast of reading as no other. Excerpting descriptions of bountiful meals from classic works of British and American literature, Fisher weaves them into a profound discussion of feasting.She also traces gluttony through the Old and New Testaments of the Bible, and claims that the story of a nation's life is charted by its gastronomy. M.F.K. Fisher has arranged everything perfectly, and the result is a succession of unforgettable courses that will entice the most reluctant epicure.
Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers
by Tiffani ThiessenStretch your budget and avoid food waste by remixing leftovers into family-favorite weeknight meals with the help of this smart guide to everyday cooking. Leftovers can be so much more than the sum of their parts. Yesterday&’s dinner, last week&’s baking experiment, snack drawer remnants, and cheese drawer bits and bobs are all an opportunity to create something new and delicious. And the holidays—they&’re a leftovers goldmine! Here We Go Again is dedicated to the recipes your leftovers deserve, whether they're the classics in your rotation, the dishes that maybe didn't hit the spot the first time around, or those last-ditch meal efforts you throw at your kids, only to have half the macaroni still left in the pot. They're also perfect for ingredients that would otherwise be trash-bound—those carrots threatening to go soft, the bunches of kale from the overenthusiastic farmers' market haul, that half a loaf of bread getting harder by the day, the nubbins of cheese that don't seem good for anything other than late-night snacking. Or the dreaded 1 cup of sour cream or buttermilk inevitably left in the back of the fridge from when you made something else with it. Or maybe it's the chicken breasts or steaks you stocked up on when they were on sale and are now sitting in your freezer, waiting for an invitation to be used. And of course, it's all the food staring back at you from your fridge after a holiday meal (and worked way too hard on to throw away!) These are the dishes that we need right now—and in so many ways. We need to get food on the table, every meal, every day. We need to use the food that we have because we don't always know when we'll get to the store or how much we need to make our budget stretch. And above all else we need to take care of ourselves and our families with food that tastes good.
Heritage
by Sean Brock Peter Frank EdwardsNew York Times best sellerWinner, James Beard Foundation Award, Best Book of the Year in American CookingWinner, IACP Julia Child First Book Award Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour
by Ellen King Amelia Levin“[This] lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries.” —Stanley Ginsberg, award-winning author of The Rye BakerHere is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These forty-five foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker’s cookbook canon.“Ellen King is one of my favorite bakers, and Hewn is a gem—there’s nowhere else you can get such good bread made with flour that been so thoughtfully sourced and handled. Here, Ellen shows you how to do it.” —Mark Bittman, #1 New York Times bestselling author“Why on earth pick up a bag of flour with strange sounding names such as Red Fife, Turkey Red, or Marquis? Allow Ellen King of renowned Hewn Bakery to explain how these heritage varieties add complexity and mesmerizing flavor to your baking.” —Maria Speck, award-winning author of Simply Ancient Grains
Hero Dinners: Complete One-Pan Meals That Save the Day
by Marge Perry David BonomAn NPR Best Book of the YearA one-stop resource for amazingly delicious complete meals made in just a single skillet or sheet pan, created by the food-world favorite husband-and-wife team who develop recipes for all the major magazines.Even if you love to cook, the last thing you want to do at the end of a long day is wash a sink full of pots and pans. Hero Dinners gives you the superpower to make delicious, well-balanced meals using fresh, wholesome ingredients—all in just one sheetpan or skillet. The wizardry behind these complete meals is in super smart, innovative—and simple!—techniques that ensure you won’t end up with muddled flavors and textures. With these inventive recipes, you’ll maximize the impact of each and every ingredient and flavor. And every recipe truly makes a complete meal, including protein and a vegetable or grain—and usually both.In clear, easy-to-follow instructions, cooking experts Marge Perry and David Bonom show you how to magically elevate commonplace ingredients into delicious meals you’ll make again and again. Sometimes the “magic” lies in respecting the inherently good flavors of the ingredients, as in bronzino roasted with orange slices, drizzled with a simple caper vinaigrette and accompanied by crisp roast potato slices layered with tomato and fennel. Other times, savvy use of interesting condiments, such as Moroccan harissa paste or pomegranate molasses, lend robust flavor with very little work.Hero Dinners includes 100 one-pan meals you can feel good about eating and feeding to your family, including:Ancho Chili Chicken Pot Pie with Cornbread Biscuit ToppingPeruvian Chicken with Purple Potatoes, Brussels Sprouts and Aji Verde SauceSalmon with Ginger Tomato Jalapeno Sauce and Zucchini CouscousSheetpan Ooey Gooey Mac and CheeseSouthern Style Smothered Pork Chops with Collard Greens and GritsRigatoni with Meat SauceLemon Chicken with Orzo and ArtichokesSheetpan Pizza with Soft Eggs, Asparagus, and PeasGochujang Skirt Steak with Scallion Polenta and BroccoliApricot Honey Glazed Spareribs with Smash-Roasted PotatoesSkillet Lasagna with Caramelized Onions and SpinachA mouthwatering color photo accompanies every recipe, and the book is peppered with dozens of incredibly useful tip boxes to help cooks shave time or calories; learn about ingredients and substitutions; and get even more efficient in the kitchen. Hero Dinners is your powerful everyday mealtime solution: armed with the recipes in this book, you truly do make Hero Dinners.
Heroes' Feast: The Official D&D Cookbook (Dungeons & Dragons)
by Kyle Newman Jon Peterson Michael Witwer Official Dungeons & Dragons Licensed80 recipes inspired by the magical world of Dungeons & Dragons &“Ready a tall tankard of mead and brace yourself for a culinary journey to match any quest!&”—Tom Morello, Rage Against the Machine From the D&D experts behind Dungeons & Dragons Art & Arcana comes a cookbook that invites fantasy lovers to celebrate the unique culinary creations and traditions of their favorite fictional cultures. With this book, you can prepare dishes delicate enough to dine like elves and their drow cousins or hearty enough to feast like a dwarven clan or an orcish horde. All eighty dishes—developed by a professional chef—are delicious, easy to prepare, and composed of wholesome ingredients readily found in our world.Heroes&’ Feast includes recipes for snacking, such as Elven Bread, Iron Rations, savory Hand Pies, and Orc Bacon, as well as hearty vegetarian, meaty, and fish mains, such as Amphail Braised Beef, Hommlet Golden Brown Roasted Turkey, Drow Mushroom Steaks, and Pan-Fried Knucklehead Trout—all which pair perfectly with a side of Otik&’s famous fried spiced potatoes. There are also featured desserts and cocktails—such as Heartlands Rose Apple and Blackberry Pie, Trolltide Candied Apples, Evermead, Potion of Restoration, and Goodberry Blend—and everything in between, to satisfy a craving for any adventure.
Heroes' Feast Flavors of the Multiverse: An Official D&D Cookbook (Dungeons & Dragons)
by Kyle Newman Jon Peterson Michael Witwer Sam Witwer Official Dungeons & Dragons LicensedExplore the cuisines of the Dungeons & Dragons multiverse with more than 75 delectable new recipes from the New York Times bestselling authors of Heroes&’ Feast.&“Celebrate with delicious game-inspired recipes to feed your fantasy, fill your hearts, and swell your bellies.&”—Todd Stashwick, actor, Star Trek: PicardNever adventure on an empty stomach! From the D&D experts behind the bestselling Heroes&’ Feast comes Heroes&’ Feast Flavors of the Multiverse, a mouthwatering cookbook stuffed with eclectic fare for solo adventurers and party quests alike. This culinary tour presents original recipes inspired by regions and settings from across the Forgotten Realms and beyond. All seventy-six dishes, developed by a professional chef from one of the country&’s top test kitchens, are delicious, easy to prepare, and composed of ingredients readily found in our world.The immersive recipes in Heroes&’ Feast Flavors of the Multiverse are perfect for sharing and entertaining. Dishes are organized by location with options for every occasion—especially game nights!—including• otherworldly appetizers such as Talyth and Goldenstars• savory main courses such as Steak of the Deep and Eldeen Banquet• alcoholic and non-alcoholic beverages such as Elverquist and Kaeth• and desserts such as Green Ice Rime and Vada&’s Vanilla Bean BunsAdventure has never tasted so good!
Hershey's Easy Baking
by Hershey Foods CorporationThese easy recipes will delight dessert lovers. Butterscotch, chocolate, white chocolate, and all sorts of combinations make this a book no cook should be without. Blondies, chocolate-cherry bars, giant chocolate chip cookies, macaroons ... mmmm!!!
Het alkalische dieet Kookboek
by Adidas WilsonZure en alkalische niveaus worden in uw lichaam aangegeven via pH-schalen. De alkalische waarden in uw bloed moeten idealiter op of tussen de pH-waarden van 7,35 - 7,45 worden gehandhaafd. Met een bereik van 7,35 is je lichaam zeer zuur en vatbaar voor verschillende ziekten. Consumptie van zeer zure voedingsmiddelen spant mineralen zoals calcium, magnesium, kalium en natrium uit de botafzettingen door de zuurniveaus te reguleren. Een van de beste boeken die je op Amazon vindt. Goede gezondheid begint met kennis, dit boek zal helpen om het zuurgehalte te verlagen en iedereen op weg naar gewichtsverlies te helpen.
Het Behandelen van Suikerziekte: de Geheimen om Diabetes te Overwinnen & Af te Vallen door middel van Dieet
by Sally NumendZou u in staat willen zijn om diabetes te kunnen helpen behandelen en de ziekte, het ongemak, de ontstekingen, de pijn en depressies te kunnen verminderen? Al sinds mensenheugenis zijn natuurlijke genezingsmethoden gebruikt om allerlei aandoeningen te behandelen! Deze natuurlijke genezingsmethoden kunnen ook helpen om chronische ziekten en ontstekingen te overwinnen en uw immuunsysteem, energie, concentratievermogen, algeheel welzijn en nog veel meer te verbeteren. In dit boek krijgt u een introductie van de geheimen die de professionals van de natuurlijke geneeswijzen gebruiken om zich gezonder dan ooit te voelen. Met tientallen jaren ervaring in het testen van deze methoden, zal dit ebook u de snelste en meest effectieve manier laten zien waarop deze natuurgeneeswijzen uw gezondheid naar een hoger niveau brengen. U zal leren hoe u zich beter kunt gaan voelen binnen een paar weken tijd. En niet alleen dat, maar u zal ieder aspect van uw leven kunnen gaan verbeteren. Wilt u weten hoe mensen omgaan met chronische ziekten en aandoeningen? U kunt ook deze geheimen te weten komen die u in staat stellen gelukkiger en gezonder te worden. Deze gids zal u de weg wijzen in deze bewezen technieken zonder het gebruik van dure supplementen of andere cursussen. De inhoud bevat onder andere: - Behandel Diabetes type I en type II - Remedies - Overwin Chronische Ziekten - Krijg meer Energie - Verbeter uw Slaap - Wordt allerlei Aandoeningen de Baas - Voeding - Wat u Moet Weten En nog veel meer! Als u gezonder wilt worden, ziektes wilt genezen, of een betere concentratie en welzijn wilt hebben dan is deze gids voor u. Disclaimer: De auteur en de eigenaren van de auteursrechten doen geen beloftes en geven geen garanties wat betreft de nauwkeurigheid, volledigheid of toereikendheid van de inhoud van dit boek, en doen met nadruk afstand van iede
Hey Ho Let's Dough!: 1! 2! 3! 40 Vegan Pizza Recipes Unrelated to the Ramones
by Joshua PloegWhen you don’t wanna go down to the pizzeria, whip up these vegan pizzas. Automne Zingg—mastermind behind Comfort Eating with Nick Cave, Defensive Eating with Morrissey, and Enter Sandwich—has illustrated pizza-themed boys-from-Queens homages, as they eat pizza, sneer at pepperoni, and play pizza guitars. Joshua Ploeg’s recipes wittily incorporate vaguely familiar lyrics and humor. Pizzas range from traditional marinara with vegetables and veggie sausage (Texas Chain Sauce Massacre) and white sauce specials (Carbonara Not Glue), to variations like Beet on the Brat, Havana Pizza Affair, Thyme Bomb. “Well, I’m Against It,” comments Johnny, but you’ll find a pineapple pizza recipe in here as well. Pizza is deconstructed, reconstructed, and, like the best bands, turns into something far better than the sum of its parts.
Hey There, Dumpling!: 100 Recipes for Dumplings, Buns, Noodles, and Other Asian Treats
by Genevieve Ko Kenny LaoKenny Lao loves dumplings. Growing up, his fondest memories were the dumpling parties that filled his house with friends and family. Everyone gathered in the kitchen and took a place in line to create the dumplings: making fillings, stuffing and wrapping, and all the way down to the stove for pan-frying and steaming. In Dumplings!, Lao brings the party to you, showing you how easy it is to make delicious dumplings. With more than 100 recipes, there is no shortage of dishes. Lao embraces all flavors in his succulent dumpling creations: Classic Pork and Napa Cabbage, Szechuan Chicken, Barbecued Pork and Collards, Chicken and Thai Basil, Vegetarian Edamame, and more. The book is also filled with recipes for noodles, salads, soups, sweets, and drinks—all the necessary ingredients to complement the main event. Dumplings! is the go-to guide for throwing a killer party with flavorful dumplings.
Hey, Waitress! The USA from the Other Side of the Tray
by Alison OwingsContaining lively, personal portraits of waitresses from many different walks of life, this book is the first of its kind to show the intimate, illuminating, and often shocking behind-the-scenes stories of waitresses' daily shifts and daily lives.