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Milk Street: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine
by Christopher KimballFrom the James Beard award-winning Milk Street team, enjoy 125 easy weeknight dinners that bring the flavors of the Mediterranean into your home—with most meals ready in under 45 minutes. Mediterranean cooking is so much more than olive oil, grilled fish, and just-harvested vegetables. It is a diverse cuisine that encompasses the cultures and traditions of Southern Europe, North Africa, and the Middle East. The food is direct, simple, and honest. It is proud to be served without disguise or embellishment. Every Tuesday Nights recipe delivers big flavor, but the cooking is quick and easy. Each of these 125 Mediterranean dinners is ready in under 45 minutes, and many take just 20 minutes start to finish. Dishes include:Green ShakshukaSpicy Egyptian Eggplant with Chickpeas and HerbsBulgur Salad with Summer Vegetables and Pomegranate MolassesHarissa-Spiced Pasta and Chicken with Green BeansGreek Spanakorizo with ShrimpSpanish Ribeye with Green Olives and White Wine. The recipes are organized by how you cook, with some chapters focused on time—Fast (45 minutes), Faster (35 minutes), and Fastest (under 25 minutes)—while others dive into themes such as Hearty Vegetable Mains, Supper Soups, and Flat and Folded—including pizza, flatbreads, pita sandwiches, and panini. Many of the recipes require only one piece of cookware, and they all are built from pantry staples. Dinner? Solved—every night of the week.
Milk Street: Recipes That Will Change the Way You Cook
by Christopher KimballBecome the best cook you know with this playbook of new flavors, new recipes, and new techniques: Milk Street's New Rules, with 200 game-changing recipes driven by simple but transformative insights into cooking. This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring)Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don't Let Neutral Ingredients Stand Alone)Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes)Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don't Boil, Your Eggs)Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing)Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavor)You'll also learn how to:Tenderize tough greens quicklyCreate creamy textures without using dairyIncorporate yogurt into baked goodsTrade time-consuming marinades for quick, bright finishing sauces, and moreThe New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work--a book full of lessons that will make you a better cook.
Milk Street: Make a Meal Out of Almost Anything (A Cookbook)
by Christopher KimballMake a meal out of almost anything. Stop shopping and start cooking what you have. Your pantry's possibilities are endless. Milk Street will help you transform whatever you already have into bright, bold meals from around the world. Got a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions. Or grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all'arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs or a chicken and tortilla soup. Turn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavorful pesto. And that's just the start. Desserts, too, come together easily with ingredients everyone keeps on hand. These 225 recipes begin with the most common ingredients in your kitchen, but they provide more than a lesson in practicality. They teach an improvisational, creative way to cook. That's when cooking becomes an adventure.
Milk Street 365: The All-Purpose Cookbook for Every Day of the Year
by Christopher KimballCook with confidence every day! Dig into 365 essential recipes and tons of foundational resources—from the James Beard Award winning team at Christopher Kimball&’s Milk Street. This is Milk Street&’s new and comprehensive guide to today&’s recipe repertoire, full of fresh flavors and simple yet game-changing techniques. This is everyday cooking you actually want to cook every day. Milk Street 365 is both inspiration and reference for the contemporary kitchen, with recipes that will change the way you cook at home==from soups, stews and salads to flatbreads, pizzas and noodles. Dishes include: Velvety Turkish Scrambled Eggs with Yogurt Vietnamese Pork and Scallion Omelette Butter Beans in Tomato Sauce with Dill and Feta Thai Green Curry Chicken and Vegetables Taiwanese Five-Spice Pork with Rice Garlic-Rosemary Burgers with Taleggio Sauce Cheese-Crisped Pinto Bean Quesadillas Plus deep dives into ingredients, pantry basics, and foundational techniques that every cook should master. You&’ll learn better ways to roast chicken (hint: flat birds crisp better, and seasonings stay in place when slid under the skin) and discover bold finishes for chops and steaks (think a slather of cilantro-lime sauce or a smear of miso butter). Here, fundamental recipes and their nearly endless variations are paired with lessons on the art and science of good cooking. Sidebars and charts deliver valuable guidance about the tools, ingredients and techniques that comprise the modern kitchen. It&’s a 360-degree approach for all 365 days of the year.
The Milk Street Cookbook: The Definitive Guide to the New Home Cooking, Including Every Recipe from Every Episode of the TV Show, 2017-2020
by Christopher KimballChange the way you cook with the definitive cookbook from James Beard Award-winner Christopher Kimball's hit Milk Street TV show--now updated to include every recipe from the 2019-2020 season. Christopher Kimball's James Beard and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook.Now featuring more than 300 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels.At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all day methods. Instead, every recipe has been adapted and tested for home cooks like you. You'll find simple recipes that deliver big flavors and textures fast, such as:Stir-Fried Chicken with Snap Peas and BasilCacio e PepeNo-Sear Lamb or Beef and Chickpea Stew Somali Chicken SoupRoasted Cauliflower with Miso GlazeFrench Apple CakeAnd Central Mexican Guacamole and Israeli Hummus--classics with a twist!Organized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts--this book is an indispensable reference that will introduce you to extraordinary new flavors and ingenious techniques. Welcome to the new home cooking. Welcome to Milk Street.
The Milk Street Cookbook: The Definitive Guide to the New Home Cooking, Featuring Every Recipe from Every Episode of the TV Show, 2017-2023
by Christopher KimballThe complete Milk Street TV show cookbook, featuring each dish from every episode and more -- over 500 dishes in all, including 65+ new recipes from the 2022-2023 season.Christopher Kimball's James Beard, IACP, and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook.Now featuring over 500 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels. Every recipe is paired with a photograph.At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all day methods. Instead, every recipe has been adapted and tested for home cooks like you. You'll find simple recipes that deliver big flavors and textures fast, such as:Colima-Style Shredded Braised PorkLebanese Baked Kafta with Potatoes and TomatoesBraised Beef with Dried Figs and Quick-Pickled CabbageJapanese-Style Chicken and Vegetable CurryTurkish FlatbreadsBanana Custard Pie with Caramelized SugarSweet Potato Cupcakes with Cream Cheese-Caramel FrostingItalian Flourless Chocolate TortaOrganized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts--this book is an indispensable reference that will introduce you to extraordinary new flavors and ingenious techniques.
The Milk Street Cookbook: The Definitive Guide to the New Home Cooking, with Every Recipe from Every Episode of the TV Show, 2017-2024
by Christopher KimballThe complete Milk Street cookbook, featuring each dish from every episodeof the hit TV show and more -- over 500 dishes in all, including 70+ new recipes from the 2023-2024 season. Christopher Kimball's James Beard, IACP, and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook. Now featuring more than 500 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels. Every recipe is paired with a photograph. At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all day methods. Instead, every recipe has been adapted and tested for home cooks like you. You'll find simple recipes that deliver big flavors and textures fast, such as: Colima-Style Shredded Braised PorkLebanese Baked Kafta with Potatoes and TomatoesBraised Beef with Dried Figs and Quick-Pickled CabbageJapanese-Style Chicken and Vegetable CurryTurkish FlatbreadsBanana Custard Pie with Caramelized SugarSweet Potato Cupcakes with Cream Cheese-Caramel FrostingItalian Flourless Chocolate Torta Organized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts--this book is an indispensable reference that will introduce you to extraordinary new flavors and ingenious techniques.
The Milk Street Cookbook (5th Anniversary Edition): The Definitive Guide to the New Home Cooking---with Every Recipe from the TV Show
by Christopher KimballThe complete Milk Street TV show cookbook, featuring each dish from every episode and more -- over 400 dishes in all, including 65+ new recipes from the 2021-2022 fifth season.Christopher Kimball's James Beard, IACP, and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook.Now featuring over 400 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels. Every recipe is paired with a photograph.At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all day methods. Instead, every recipe has been adapted and tested for home cooks like you. You'll find simple recipes that deliver big flavors and textures fast, such as: Colima-Style Shredded Braised PorkLebanese Baked Kafta with Potatoes and TomatoesBraised Beef with Dried Figs and Quick-Pickled CabbageJapanese-Style Chicken and Vegetable CurryTurkish Stuffed FlatbreadsBanana Custard PieSweet Potato Cupcakes with Cream Cheese-Caramel FrostingItalian Flourless Chocolate Torta Organized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts--this book is an indispensable reference that will introduce you to extraordinary new flavors and ingenious techniques.
Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need
by Christopher KimballCook it fast or cook it slow: 150 flexible, flavorful Instant Pot and multicooker recipes designed for your schedule, from the James Beard Award-winning team at Milk Street.Instant Pots and other multicookers can transform your routine, turning day-long simmers and braises into quick dishes that are achievable even on a busy weeknight. But did you know that the same pot is also a top-notch slow cooker, delivering make-ahead flexibility?Milk Street Fast and Slow shows you how to make the most of your multicooker's unique capabilities with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. And if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead.Tantalize your taste buds and change the way you cook with this mouthwatering menu:Vegetables shine on center stage in dozens of hearty vegetarian mains and sides like Potato and Green Pea Curry and Eggplant, Tomato, and Chickpea Tagine. From Risotto with Sausage and Arugula to steel-cut oats and polenta, get slow-cooking grains on the table fast -- no standing and stirring required.Beans cooked from scratch now join the weeknight lineup. Skip the overnight soak and load up on flavor in dishes like Black Beans with Bacon and Tequila.One-pot pastas mean more flavor and less cleanup. Cook Lemony Orzo with Chicken and Arugula right in the sauce -- no boiling, no draining, no problem.Cook chicken with a new world of flavor, from Chicken in Green Mole to Chicken Soup with Bok Choy and Ginger.Transform tough cuts of pork into everyday ingredients -- from Filipino Pork Shoulder Adobo and Hoisin-Glazed Baby Back Ribs to Carnitas with Pickled Red Onions.Make beef affordable by coaxing cheap (but flavorful) cuts to tenderness. Even all-day pot roasts and Short Rib Ragu become Tuesday night-friendly with little hands-on effort.These dishes take advantage of the Milk Street approach to cooking: fresh flavor combinations and innovative techniques from around the world. In these pages, you'll find a compelling new approach to pressure cooking and slow cooking every day.Praise for Christopher Kimball's Milk Street:"Kimball is nothing if not an obsessive tester, so every recipe has an implicit guarantee . . . Scanning the streamlined but explicit instructions, you think: easy, quick, works, boom." -- The Atlantic
Milk Street Noodles: Secrets to the World's Best Noodles, from Fettuccine Alfredo to Pad Thai to Miso Ramen
by Christopher KimballIt's time to twirl and slurp bowls of pasta, ramen, spaetzle, lo mein, and more with 125 recipes for noodles from around the world, from the James Beard Award-winning team at Milk Street Nearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle, to lo mein, gnocchi and udon. So we traveled the world to learn the secrets to the best pad Thai, Italian ragu, spicy North African couscous and buttery Turkish noodles flecked with feta. In Italy, we were taught the real fettuccine Alfredo—so much lighter, simpler and more satisfying than what we knew. In Sapporo, Japan, we learned how to develop the deep umami flavors of miso ramen with minimal time and effort. And from Ho Chi Minh City to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta The world of noodles also includes cool salads, steaming soups, plump dumplings and bowls of well-sauced shapes of all kind. Noodles are a perfect canvas for spring and summer vegetables, as well as hearty wintertime baked casseroles. And if speed is your need, try hoisin-ginger noodles or our cheesy one-pan cacio e pepe, both ready in 20 minutes. We include guides to using the noodles you have on hand, and show how to make classic noodles from scratch—from homemade udon and hand-cut wheat noodles to fresh egg pasta, orecchiette and potato gnocchi. What's for dinner? Use your noodle.
Milk Street Simple: 250 Bold, Simple Recipes For Every Season
by Christopher KimballThe James Beard Award-winning team at Milk Street delivers 200 easy, clever recipes you can just cook: the world&’s greatest culinary ideas, distilled to their essence and simplified for weeknight meals. Milk Street has spent years learning from cooks all around the world and applying those lessons to weeknight cooking here at home. This book takes the best of those great culinary ideas and pares them back to their most basic, essential elements. The result is a set of recipes that are genius in their simplicity. Each of these 200 recipes works with just a handful of ingredients and short active cooking time; these dishes are done when you need them, or hands-off so you can let them cook while you do something else. The keys are high-impact ingredients, transformative techniques, powerful flavor combinations, and layers of texture. Milk Street Simple recipes help turn a straightforward bowl of pasta or a head of roasted cauliflower into a delightful meal, with no fuss and recipes that are endlessly flexible. If you loved Milk Street&’s Cookish, this collection of recipes is for you. Chapters include: noodles and pasta grains and rice bowls soups and stews easy roasts and braises quick broils and grilling traybakes (sheet pan dinners) vegetables and salads stir fries one-pot methods and even desserts you can throw together quickly for a little sweet something to close out the day.
Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season
by Christopher KimballMove vegetables into the center of your plate from the realm of sides and salads with this vegetable-cooking bible of more than 250 full-flavor recipes, from James Beard and IACP award winner Christopher Kimball's Milk Street. Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate. Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary. To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless: A simple head of cauliflower can become Cauliflower Shawarma, Sichuan Dry-Fried Cauliflower, or Curried Cauliflower Rice with Peas and CashewsHumble cabbage travels the world to become Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage; and Thai-Style Coleslaw with Mint and CilantroMushrooms are transformed into Stir-Fried Mushrooms with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables and Tofuand greens get the Milk Street treatment in dishes like Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili; and Persian-Style Swiss Chard and Herb Omelet It&’s never too late to get your vegetable PhD.
Milk Street: The World in a Skillet
by Christopher Kimball125 easy one-pot meals that reveal the world of flavorful possibilities inside a simple skillet—America's most common cooking tool—from the James Beard Award-winning team at Milk Street. From a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here you&’ll find 125 recipes that will transform and expand the way you use this versatile piece of cookware. To liberate the skillet from commonplace fare, we share what we&’ve learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands of Mauritius and Réunion for Shrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences. And in India, a wok-like vessel called a kadai or karahi is common. We use a skillet instead to make Chicken Curry with Tomatoes and Bell Peppers. The skillet also is a good choice for the stir-fried Sichuan classic Spicy Glass Noodles with Ground Pork, fragrant Vietnamese-Style Lemon Grass Tofu, and Mexican-Style Cauliflower Rice. You can even use it to make Three-Cheese Pasta, Skillet-Roasted Peruvian-style Chicken, and Pizza with Fennel Salami and Red Onion.To make it easy to find the recipe you need, we organized chapters by cooking times (an hour or less, 45 minutes, and under 30 minutes) as well as sections for side dishes, pastas, grains, stir-fries, pan roasts, and skillet-griddled sandwiches. And because the cooking is limited to one pan, the techniques are straightforward and the clean-up is easy. Great cooking is rarely about which pan you put on your stove. It&’s about what you put inside it. Push those limits, and find a new world in your kitchen.
Milk to Ice Cream (Rookie Read-about Science: How Things Are Made)
by Lisa M. Herrington"How is ice cream made?"Through vivid photos and engaging text, this fun and fact-filled Rookie Read-About Science book answers the question, "How is ice cream made?" Milk to Ice Cream lets kids follow the exciting step-by-step process as milk goes from farm to factory where it becomes a cold, creamy treat.
Milking in the Shadows: Migrants and Mobility in America’s Dairyland (Inequality at Work: Perspectives on Race, Gender, Class, and Labor)
by Julie C. KellerMigrant workers live in a transnational world that spans the boundaries of nation-states. Yet for undocumented workers, this world is complicated by inflexible immigration policies and the ever-present threat of enforcement. Workers labeled as “illegals” wrestle with restrictive immigration policies, evading border patrol and local police as they risk their lives to achieve economic stability for their families. For this group of workers, whose lives in the U.S. are largely defined by their tenuous legal status, the sacrifices they make to get ahead entail long periods of waiting, extended separation from family, and above all, tremendous uncertainty around a freedom that many of us take for granted—everyday mobility. In Milking in the Shadows, Julie Keller takes an in-depth look at a population of undocumented migrants working in the American dairy industry to understand the components of this labor system. This book offers a framework for understanding the disjuncture between the labor desired by employers and life as an undocumented worker in America today.
Milly Cow Gives Milk (Follow My Food)
by Deborah ChancellorFollow Milly Cow as she grazes on grass, guzzles water, and gives fresh milk to drink in this stylish and fact-filled picture book, part of the new &“Follow My Food&” series that looks at the ways different foods are made.How is milk produced? And how does it get from the farm to the kitchen table? This simple story provides young readers a glimpse into a day in the life of a dairy cow. From pasture to milking parlor to store, this engaging story will help kids understand where their food comes from, and it&’s ideal for teaching them about sustainability and the environment. Featuring attractive collage-style art and rich vocabulary, the book also includes information on different breeds of cows, fun facts, and an easy recipe using milk.
Milwaukee Food: A History of Cream City Cuisine (American Palate Ser.)
by Lori FredrichA local food writer exploreshow a humble Midwest town developed a food scene unlike any other American city and became a culinary destination of its own. Milwaukee&’s culinary scene boasts more than the iconic beer and bratwurst. It possesses a unique food culture as adventurous as any dining destination in the country. Sample the spreads at landmark hotels like the Pfister that established the city&’s hospitable reputation, as well as eateries like Mader&’s that cemented it. Meet the producers, chefs and entrepreneurs who helped expand Milwaukee&’s palate and pushed the scene to the forefront of the farm-to-fork movement. Milwaukee native and food writer Lori Fredrich serves up the story of a bustling blue-collar town that became a mecca for food lovers and a rising star in the sphere of urban farming.
Milwaukee Frozen Custard (American Palate)
by Robert Tanzilo Kathleen MccannFrozen custard is more than a dessert in Milwaukee. It's a culture, a lifestyle and a passion. From the stand that inspired television's Happy Days to the big three--Gilles, Leon's and Kopp's--take a tour through the history of this guilty pleasure. Learn about its humble origins as an unexpected rival to ice cream and its phenomenal success as a concession at the Chicago World's Fair in 1933 that made the snack famous. Find the stories behind your favorite flavor at local festivals and homegrown neighborhood stands. Milwaukee authors and editors Kathleen McCann and Robert Tanzilo launch a celebration of custard lore, featuring a stand guide and much more. Dig into what makes Milwaukee the Frozen Custard Capital of the World.
Mincemeat: The Education of an Italian Chef
by Danielle Rossi Leonardo Lucarelli Lorena Rossi GoriWith the wit and pace of Anthony Bourdain, Italian chef and anthropologist Leonardo Lucarelli sketches the exhilarating life behind the closed doors of restaurants, and the unlikely work ethics of the kitchen. In Italy, five-star restaurants and celebrity chefs may seem, on the surface, a part of the landscape. In reality, the restaurant industry is as tough, cutthroat, and unforgiving as anywhere else in the world--sometimes even colluding with the shady world of organized crime. The powerful voice of Leonardo Lucarelli takes us through the underbelly of Italy's restaurant world. Lucarelli is a professional chef who for almost two decades has been roaming Italy opening restaurants, training underpaid, sometimes hopelessly incompetent sous-chefs, courting waitresses, working long hours, riding high on drugs, and cursing a culinary passion he inherited as a teenager from his hippie father. In his debut, Mincemeat: The Education of an Italian Chef, Lucarelli teaches us that even among rogues and misfits, there is a moral code in the kitchen that must, above all else, always be upheld.
Mind & Bowl: A Guide to Mindful Eating & Cooking
by Joey HulinMind & Bowl is a simple, inspiring guide to mindful eating and cooking, inviting you to see eating and cooking as a tool for self-care, creativity and an intimate relationship with the earth. Meditation teacher and retreat host Joey Hulin inspires you to explore your relationship with food as a mindfulness practice, alongside offering simple, colourful, 'bowl food' recipes for cooking at home. Reconnect with the nourishing power of food and discover simple recipes that will bring joy to every meal."Mind & Bowl offers a curious and compassionate exploration of mindfulness in general, and mindful eating in particular. Joey shares insight, knowledge and humour alongside a selection of tasty, simple-to-prepare and inviting bowl-based recipes. The first section of my copy is well-thumbed, with much underlined; the second recipe section is smattered with dollops of ingredients from delightful cooking with my children. This is a book you will come back to time and again for its humble words and beautiful recipes" - Tia Tamblyn, Breakfast and Beyond Podcast"Through this uniquely powerful and beautifully presented book, Mind & Bowl, Joey Hulin gently yet effectively awakens all our senses to the importance of eating and cooking more mindfully. As she so eloquently describes, 'eating can become habitual and unconscious to the extent that we often barely taste the food we eat, let alone really enjoy it.' Through each chapter of this culinary manual and journey, we are encouraged to pay closer attention to our relationship with food, in turn, understanding ourselves and our eating habits better, with a view to develop healthier practices. Not only will you make better choices, but once you have experienced this book's deeper wisdom, you will develop a greater appreciation for every ingredient, every forkful, and every meal!" Dr Samineh Shaheem
Mind & Bowl: A Guide to Mindful Eating & Cooking
by Joey HulinMind & Bowl is a simple, inspiring guide to mindful eating and cooking, inviting you to see eating and cooking as a tool for self-care, creativity and an intimate relationship with the earth. Meditation teacher and retreat host Joey Hulin inspires you to explore your relationship with food as a mindfulness practice, alongside offering simple, colourful, 'bowl food' recipes for cooking at home. Reconnect with the nourishing power of food and discover simple recipes that will bring joy to every meal."Mind & Bowl offers a curious and compassionate exploration of mindfulness in general, and mindful eating in particular. Joey shares insight, knowledge and humour alongside a selection of tasty, simple-to-prepare and inviting bowl-based recipes. The first section of my copy is well-thumbed, with much underlined; the second recipe section is smattered with dollops of ingredients from delightful cooking with my children. This is a book you will come back to time and again for its humble words and beautiful recipes" - Tia Tamblyn, Breakfast and Beyond Podcast"Through this uniquely powerful and beautifully presented book, Mind & Bowl, Joey Hulin gently yet effectively awakens all our senses to the importance of eating and cooking more mindfully. As she so eloquently describes, 'eating can become habitual and unconscious to the extent that we often barely taste the food we eat, let alone really enjoy it.' Through each chapter of this culinary manual and journey, we are encouraged to pay closer attention to our relationship with food, in turn, understanding ourselves and our eating habits better, with a view to develop healthier practices. Not only will you make better choices, but once you have experienced this book's deeper wisdom, you will develop a greater appreciation for every ingredient, every forkful, and every meal!" Dr Samineh Shaheem
The MIND Diet: A Scientific Approach to Enhancing Brain Function and Helping Prevent Alzheimer's and Dementia
by Maggie MoonAN EASY-TO-FOLLOW GUIDE TO THE NEW BREAKTHROUGH DIET THAT'S SHOWN TO IMPROVE YOUR BRAIN HEALTHEnjoying a high quality of life as you get older means taking care of your brain as much as your body. And research suggests that what you eat today will help (or hurt) your cognitive abilities later.The MIND Diet explains the science behind mental fitness in an approachable and understandable way. More importantly, this helpful guide presents an easy-to-follow program for keeping your mind sharp by eating the right foods and avoiding brain-harming ones.Packed with dishes that are not only delicious but also help improve memory, concentration and mental acuity, The MIND Diet&’s healthy recipes include:• Brussels Sprouts Frittata• Sweet Potato Lentil Soup• Pistachio Mint Couscous• Guacamole-Stuffed Tomatoes• Apricot-Glazed Salmon• Tango Fish Tacos• Banana Chocolate Cookies• Roasted Chicken with Fennel
The MIND Diet Cookbook: Quick and Delicious Recipes for Enhancing Brain Function and Helping Prevent Alzheimer's and Dementia
by Kristin DiversiTHE MIND DIET MADE DELICIOUSPacked with dishes that are not only tasty but also help improve memory, concentration and mental acuity, this handy cookbook makes following the MIND Diet a snap. The 135 easy-to-make recipes provide a mouth-watering way to keep one&’s mind sharp by eating the right foods while avoiding brain-harming ones.The wide range of recipes include quick-and-hearty breakfasts, lunches, snacks, dinners and even sweet desserts made from foods that promote brain health, including:• Pumpkin Muffins• Blueberry Smoothie• Mango Guacamole• Walnut Kale Salad• Salmon Tacos• Creole Shrimp• Rosemary Chicken• Sole Amandine• Beet Hummus• Chocolate Pecan Pie
The Mind Diet, Nutrition to Help Prevent Alzheimer's Disease
by Victor R. Ramos Nadia HlebYour brain could be suffering without your knowledge. Most likely your brain is suffering at this very moment and you have no way of knowing or finding out, until you start to notice irreversible signs of decline. Our current diet is leading to all kinds of health problems: obesity, cancer, diabetes and cardiovascular disease, with increasing evidence that it also triggers Alzheimer’s disease, now seen by some researchers as another form of diabetes, an issue addressed in this book. What can we do? Awareness campaigns for healthy diets have achieved limited success. Many continue to follow fad diets, but most do it for aesthetic reasons or health problems. Some popular diets like the Mediterranean and DASH diets are specifically focused on preventing cardiovascular disease and hypertension. And what about the brain? We have left it to the mercy of our bad eating habits, preservatives in processed foods, excess sugar and fat, and environmental contaminants. All this happens because our brain does not complain – it does not have pain receptors – so we are not aware of its suffering and deterioration until it is too late. It is time to take care of our brain and prevent it from failing before the rest of our body by following a healthy diet that maintains its health and proper functioning. In "The MIND Diet, Nutrition to Help Prevent Alzheimer's Disease,” you will discover what Alzheimer’s is and its causes and symptoms, among other topics, including a nutritional strategy for your daily life – all with a simple and direct style, addressed to the general public. As an easy-to-follow diet based on the latest scientific studies, the MIND diet can improve your overall health and dramatically reduce your risk of getting Alzheimer's disease.
The Mind-Gut Connection: How the Hidden Conversation Within Our Bodies Impacts Our Mood, Our Choices, and Our Overall Health
by Emeran MayerChances are, at some point in your life you’ve noticed the connection between your brain and your gut. If you’ve ever felt queasy as you walked into an uncomfortable situation or based a life decision based on a “gut feeling,” then you know that sometimes our bodies react faster than our minds. Most of us have also experienced the same phenomenon in reverse, where our mental state has affected our digestive system—like the butterflies in our stomach before an important meeting or a first date. But while the dialogue between the mind and the gut has been recognized for centuries, scientists today are just starting to understand how powerful that connection is.In The Mind-Gut Connection, Dr. Emeran Mayer, executive director of the UCLA Oppenheimer Center for the Neurobiology of Stress, offers a cutting-edge view into this developing science, showing us the full impact of how the brain, gut, and microbiome—the community of microorganisms that live inside the digestive tract—communicate. As Dr. Mayer explains, when this communication channel is out of whack, major health problems can crop up, including food sensitivities and allergies, digestive disorders, obesity, depression, anxiety, and fatigue. The Mind-Gut Connection teaches us how, with a few simple changes to our diet and lifestyle, we can enjoy a happier mindset, enhanced immunity, a decreased risk of developing neurological diseases such as Parkinson’s and Alzheimer’s, and even lose weight. With a simple, practical regimen drawn from the latest research, Dr. Mayer shows us that paying attention to the mind-gut balance is the key to unlocking vibrant health.