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I Know How to Lose Weight So Why Can't I Keep It Off?
by Nick HallThe brain likes the familiar and that includes your body weight, even though it may not be healthy. This program, I Know How to Lose Weight So Why Can't I Keep It Off?, describes the biological obstacles that can make it extremely difficult to keep those lost pounds from coming back as your body fights to regain its comfort zone. Understanding how it all works is the first step in achieving your wellness goals. With this understanding, you'll realize there are ways to take control. Once and for all you'll learn strategies to keep those pounds off regardless of which weight loss approach you initially employed.
Foundations of Restaurant Management and Culinary Arts: Level One
by Prentice HallIndustry-driven curriculum that launches students into their restaurant and foodservice career! Curriculum of the ProStart® program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.
Foundations of Restaurant Management and Culinary Arts: Level Two, Test Book
by Prentice HallThis test book is designed to accompany Foundations of Restaurant Management and Culinary Arts: Level Two.
Foundations of Restaurant Management and Culinary Arts: Level Two
by Prentice HallIndustry-driven curriculum that launches students into their restaurant and foodservice career! Curriculum of the ProStart® program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.
Black Mixcellence: A Comprehensive Guide to Black Mixology (A Cocktail Recipe Book, Classic Cocktails, and Mixed Drinks)
by Tamika Hall Colin Asare-AppiahBringing tasty drink recipes from some of the most renowned mixologists and stories of the historical impact of Black people in Mixology, Black Mixcellence is the go-to drink guide for any wine and spirits connoisseur.Black Mixcellence: A Comprehensive Guide to Black Mixology is a tribute to the contributions of Black and Brown mixologists to the spirits and mixology industries. Many pivotal events in the history of mixology have been ushered in by the contributions of African-American men and women. These moments have opened doors and laid the foundation for brands and companies to flourish. This book features stories about some of the industry's most notable trailblazers. Whether it was entrepreneurship, education or a "famous first," the featured mixologists have all contributed to the industry to make an impact in their own ways. This collective of mixologists and their signature cocktails represent different parts of the globe. There will be connections to important inventions and milestone moments by African Americans in the bartending industry weaved in between their stories.
The Apple Pie Tree
by Zoe HallWe have a special tree in our yard -- an apple pie tree!Colorful collage illustrations follow each season as an apple tree grows leaves, fragrant blossoms, and tiny green apples. Soon the fruit is big, red, and ready to be picked. It's time to make an apple pie! Here is a celebration of apples and how things grow -- sure to delight young readers all year long.
Food, Agriculture, And Rural Policy Into The Twenty-first Century: Issues And Trade-offs
by Milton C. Hallberg Robert G. F. Spitze Daryll E. RayThis book contributes to 1995 policymaking by offering information concerning an array of issues fundamentally important to the U.S. agricultural and food sector. It reviews a set of policy approaches for dealing with these issues, and assesses trade-offs among these alternative approaches.
Kaffee für Dummies (Für Dummies)
by Michael HallerGetränk, Ritual, Genuss und Wachmacher Kaffee wirkt belebend und schmeckt einfach wunderbar. Deshalb beginnt für viele der Tag nicht mit dem Aufstehen, sondern mit dem ersten Kaffee. Tauchen Sie mit Michael Haller in die Welt des Kaffees ein! Er erklärt Ihnen, was einen guten Kaffee ausmacht, was Sie über Herkunft, Verarbeitung und Röstung der Bohnen wissen sollten und welche Kaffeemaschinen und anderen Zubereitungsarten wie AeroPress und V60 es gibt. Lernen Sie, wie Sie Ihren Gästen perfekten Espresso oder Cappuccino mit super cremigem Milchschaum servieren und was es darüber hinaus für besondere Kaffeespezialitäten gibt. Sie erfahren Wie Sie mit der richtigen Brühmethode an das Beste aus der Bohne kommen Was Sie für einen guten Kaffee brauchen Was es zu Espressomaschinen, Mühlen und weiterem Equipment zu wissen gibt Wie Sie mit Kaffee Ihre Speisen verfeinern
Heart and Soul
by James Halliday Graeme LoftsA look at the famous families who pioneered the Australian wine industry over generationsHeart and Soul takes you on a journey through the history, the people, the vineyards, and the regions of Australia's most famous wineries. Chronicling the triumphs and travails of the families who led the way, the book offers an exciting showcase of Australian wine history in all its diversity and deliciousness. With more than 1,200 years of winemaking experience between them, the first families of Australian wine share stories that are as rich and varied as the wines they produce. It covers their relationships with the land itself, their ascent in the industry, the inspiration behind their signature wines, and the passion that goes into every vat. Exclusive photographs, wine labels, regional maps, and informative sidebars are peppered throughout.With a Foreword by Australia's beloved wine commentator, James HallidayRare and fascinating photographs appear throughout the bookThis is the definitive book on the history and personalities of the Australian wine industryFor anyone who loves Australian wine, Heart and Soul is a must-read volume that is sure to enlighten and entertain.
Thin Within: A Grace-Oriented Approach To Lasting Weight Loss
by Judy HallidayDiets just don't work. Judy Halliday and Dr. Arthur have years worth of research to prove it and most Americans have personal testimonies that echo that same sad truth. But Halliday's extensive experience and study also prove that you can reach and maintain your ideal weight by simply listening to your body. If you have suffered from being overweight or have struggled with an eating disorder, Thin Within is the truth you have been searching for and it will set you free. The original hunger-fullness plan, time-tested for over 25 years Learn to eat like a naturally thin person Leave diets behind forever Eat your favorite foods and still lose weight Identify and resolve issues that cause you to overeat Feel good about yourself as you melt down to your natural size
How to Facilitate Lifestyle Change: Applying Group Education in Healthcare
by Vanessa Halliday Amanda Avery Kirsten WhiteheadGroup work and patient education are vital aspects of improving health outcomes in all settings, by supporting patients and clients to manage their conditions, as well as to promote and support behaviour change for improved health. Concise, accessible, and easy-to-read, this new title in the popular How To series is designed to support nutritionists, dietitians, nurses and other healthcare professionals to facilitate healthy lifestyle change through group education. How to Facilitate Lifestyle Change covers the entire group education process, from initial planning, to delivery and evaluation. Topics include agreeing aims and objectives and structuring a session, to considering practical aspects such as setting, managing challenging group members and participant expectations, as well as evaluating and refining a session plan for future use. It also provides an overview of the key evidence base for group learning, relevant theories and models, peer support, and e-learning opportunities. Including case studies to illustrate the real-life application of each topic, practice points, helpful checklists, and a range of practical tips, How to Facilitate Lifestyle Change is the ideal resource to support anyone involved in group patient education and facilitation of health behaviour change.
Low-Calorie Meal Prep Cookbook: 75 Recipes to Simplify Your Meals
by Nicole HallisseySlim on calories, big on flavor—a low calorie cookbook with meal planning and prep In the world of healthy eating, failing to plan can mean planning to fail—so set yourself up for success with the Low Calorie Meal Prep Cookbook. You'll find a complete how-to guide for meal prep along with 75 nutritionally balanced recipes and six weeks of convenient meal plans in this low calorie cookbook. Being calorie-conscious doesn't mean you have to miss out. This low calorie cookbook is filled with mouthwatering meals like Southwestern Breakfast Quesadilla, a Deconstructed Egg Roll in a Jar, and Honey-Sriracha Chicken over Broccoli Noodles. Plus, you'll find helpful pointers for thawing and reheating your prepped meals so they continue to taste great and fuel you throughout the week. This low calorie cookbook includes: Principles of prep—Learn the guiding principles of meal prep, including batch cooking and starting slow by making one or two meals first, then building your way up to more. Contain yourself—This low calorie cookbook gives you the tried and tested rundown of the best containers and food storage techniques for successful meal planning. Plan your pantry—From calorie-smart sweeteners to handy canned items, flavorful condiments, and dried herbs and spices, discover lists for stocking your kitchen with healthy staples. Cut calories, save time, and feel great—this low calorie cookbook that incorporates meal prep will show you how.
The New Bread Basket
by Amy HalloranFor more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from factory bakeries, the symbolism of wheat and bread—amber waves of grain, the staff of life—still carries great meaning. Today, bread and beer are once again building community as a new band of farmers, bakers, millers, and maltsters work to reinvent local grain systems. The New Bread Basket tells their stories and reveals the village that stands behind every loaf and every pint. While eating locally grown crops like heirloom tomatoes has become almost a cliché, grains are late in arriving to local tables, because growing them requires a lot of land and equipment. Milling, malting, and marketing take both tools and cooperation. The New Bread Basket reveals the bones of that cooperation, profiling the seed breeders, agronomists, and grassroots food activists who are collaborating with farmers, millers, bakers, and other local producers. Take Andrea and Christian Stanley, a couple who taught themselves the craft of malting and opened the first malthouse in New England in one hundred years. Outside Ithaca, New York, bread from a farmer-miller-baker partnership has become an emblem in the battle against shale gas fracking. And in the Pacific Northwest, people are shifting grain markets from commodity exports to regional feed, food, and alcohol production. Such pioneering grain projects give consumers an alternative to industrial bread and beer, and return their production to a scale that respects people, local communities, and the health of the environment. Many Americans today avoid gluten and carbohydrates. Yet, our shared history with grains—from the village baker to Wonder Bread—suggests that modern changes in farming and processing could be the real reason that grains have become suspect in popular nutrition. The people profiled in The New Bread Basket are returning to traditional methods like long sourdough fermentations that might address the dietary ills attributed to wheat. Their work and lives make our foundational crops visible, and vital, again.
The Home Winemaker's Companion: Secrets, Recipes, and Know-How for Making 115 Great-Tasting Wines
by Ed Halloran Gene SpazianiRaise a glass of homemade burgundy and enjoy the fruits of your labor. This informative guide provides an overview of the entire home winemaking process, from the vine (or the boxed kit) to your glass. With more than 100 recipes for a wide range of delicious wines, ports, and champagnes, you’re sure to find a wine to suit your taste. Clear diagrams for setting up your equipment and fail-safe instructions ensure that your home winemaking will be a success.
The Deliciously Easy Cupcake Cookbook: 75 Simple & Tasty Treats for Any Occasion
by Jesseca HallowsPerfect cupcakes every time—incredibly easy, irresistibly delicious You don't need to be an expert baker to be a superb cupcake maker. Providing friendly guidance and foolproof recipes, The Deliciously Easy Cupcake Cookbook will have you baking up delightfully fluffy, decadently flavored cupcakes in no time. Whether you're a beginning baker or have plenty of experience with a cupcake tin, The Deliciously Easy Cupcake Cookbook provides the best advice for everything from creaming and folding your batter to whipping up a perfect frosting or buttercream. Featuring 75 scrumptious cupcakes, this cupcake cookbook will help you master go-to recipes with simple flavors before advancing to more stylish sweets. This cupcake cookbook includes: Piece of (cup)cake—Discover how to prep like a pro, mix up a moist cake, and pipe a flawless frosting with this cupcake cookbook. Bold baking—Spice up your cupcakes with stepped-up classics, uniquely tasty flavors, and grown-up creations (including boozy bakes!). DIY decor—Top it off with fun fixings you already have on hand, like cake crumbs, cookies, fresh fruit, and candy pieces, for easy decorations that won't take all day. Baking your favorite treat has never been simpler with the easy recipes and effortless decorating tips of this cupcake cookbook.
Simple Recipes, Good Food: A Cookbook
by Jesseca Hallows125 Delicious recipes and 5 approaches to extra-simple cooking Getting a hearty meal on the table has never been easier. Simple Recipes, Good Food is an essential, simple cookbook filled with delicious go-to recipes for any occasion. Whether you're searching for a slow cooker family dinner, a one-pot staple, a 30-minute recipe, a make-ahead favorite, or a 5-ingredient dessert, this simple cookbook has 125 tasty dishes that are sure to please everyone in your family. It's a deliciously simple cookbook that features: Easy components—From classic breakfasts to dinner party hits, these recipes fit into any household menu, requiring only basic kitchen tools and familiar, accessible ingredients. Fast prep, 5 ways—Every recipe in this simple cookbook can be made either with a slow cooker, in one pot, in 30 minutes, with just 5 ingredients, or can be prepared ahead of time—and the organized index helps you quickly find the recipes for each category. Level up your skills—Practicing with easy recipes will help you build your confidence in the kitchen, master culinary basics, and find delight in cooking. Make cooking fresh meals as fast as it is delicious, with the essential recipes in this simple cookbook.
Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals
by Meesha Halm Monica Lo Scott Peabody Lisa Q. FettermanSous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku--the first affordable sous vide machine--comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion. From the Hardcover edition.
Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals
by Meesha Halm Monica Lo Scott Peabody Lisa Q. FettermanA follow-up to the successful Sous Vide at Home, with 65 recipes for easy weeknight meals using this popular cooking technique to greatest effect.Sous Vide Made Simple couples the home sous vide machine with a do-ahead approach to help you streamline your cooking. The book centers around foolproof master recipes for flawless meat, poultry, fish, and vegetables that can be made quickly and easily (and in advance!) with your home immersion circulator, and then 50 spin-off recipes for turning these into crowd-pleasing full meals. Nearly all of the recipes can be prepped in advance, and then finished using a conventional cooking method, and on the table in under an hour.Unlike other sous vide cookbooks, Sous Vide Made Simple isn't just meat and potatoes, instead, it's packed with vegetables, lighter fare, and globally inspired food, like Grilled Fish Tacos with Mango Salsa, Cauliflower Steaks with Almonds and Kalamata Yogurt Sauce, Carnitas Tacos with Salsa Verde, and Eggplant Shakshuka—as well as improved classics like Beef Bourguignon Pot Roast and Grilled Pork Chops with Apple Chutney—and every recipe is accompanied by a beautiful photograph. Partly a how-to manual and partly a cookbook, Sous Video Made Simple gives the home cook, sous vide novice and old pro alike, all the information and encouragement to incorporate sous vide technology into a delicious everyday cooking repertoire.
Everyday Kitchen: 52 easy, healthy and hearty meals
by Fast Ed HalmagyiRelax. Take a deep breath. It’s just food. But it’s delicious, fantastic and achievable food. Food that makes you and your family smile; food that impresses your guests; food that makes you feel like a champion; and food that winds back the stress levels. These are the reasons that Fast Ed has written this new book – his first in 5 years. It’s jam-packed with a new collection of Ed’s favourite easy recipes, brimming with flavour, but low on the difficulty scale, and designed with one purpose in mind – to help you and your gang eat better and love life more. After all, isn’t that sense of joy the whole reason for getting people together around a table? With 52 complete meals, in three main chapters – Hearty, Healthy and Easy – you’ll have a new recipe to try each week of the year.
Not for Bread Alone: Writers on Food, Wine, and the Art of Eating
by Dan HalpernTwenty-two acclaimed writers celebrate the art of eatingWendell Berry • Colette • William Corbett • Michael Dorris • Alexandre Dumas • M. F .K. Fisher • Michael Frank • Betty Fussell • Evan Jones • Judith B. Jones • Barbara Kafka • Madeline Kamman • Charles Lamb • Rose Macaulay • Henry Matthews • Joyce Carol Oates • Francine Prose • Paul Schmidt • James Seay • Charles Simic • Edward Steinberg • Alice WatersThere is more to be gained from our daily bread than mere sustenance. Curiosity, romance, ritual, and insight can be as much a part of a meal as any of its edible ingredients. In this delectable collection of essays on fine food and drink, twenty-two renowned writers capture the gestures, the celebrations, and the moments in which food, wine, and the act of eating transcend their initial purposes to become something far greater. A window into the eating lives of a handful of our finest literary artists, Not for Bread Alone is a tasty and most satisfying delight—a true culinary classic.
The Good Food: A Cookbook of Soups, Stews, and Pastas
by Daniel Halpern Julie StrandAn enduringly popular collection of beloved dishes from around the world featuring classic and easy-to-cook recipesWhen it was first published in 1985, The Good Food was one of the first cookbooks devoted to the celebration of the best-loved and most satisfying essentials of casual cuisine and, more than thirty years later, it has remained a classic in its genre. Drawing on the diverse cooking traditions of the Americas, Italy, France, India, Morocco, and the Middle East, Daniel Halpern and Julie Strand bring together almost two hundred recipes, including not only the quintessential examples of each cuisine, but also unusual dishes that provide surprising gastronomic rewards. The book features international staples such as Gazpacho and Jambalaya, as well as unexpected delights—Bobotie; Lamb Stew with Eggplant, Saffron, and Ginger; and Penne with Black Olive Puree and Ricotta. The Good Food puts the emphasis where it belongs: on the pleasure of preparing—and eating—excellent and timeless dishes.
The Japanese Restaurant: Tasting the New Exotic in Australia (Routledge Contemporary Japan Series)
by Iori HamadaThis book explores the growth and operations of the Japanese restaurant in Australia since the early 2000s from perspectives of both restaurant workers and consumers. Through first-hand testimonies, collected from chefs, restaurateurs, gourmets and casual diners, it demonstrates how Japanese restaurants act as cultural hubs, connecting a diverse community of migrants, Australian citizens and international tourists, while also disseminating knowledge of Japanese culinary cultures. The ethnographic evidence presented challenges the colonialist and essentialist understandings of the ‘exotic’ and ‘Japanese-ness’ as the ‘inferior Other’ to the West. In so doing, the book highlights the complex manifestations of cross-cultural desires, translating practices and the performative racial-ethnic mimesis of Japanese ethnicity. Featuring critical investigation into the fixed notions of otherness, race, ethnicity and authenticity this book will be a valuable resource to students and scholars of Japanese society and culture, particularly Japanese food culture.
something to food about: Exploring Creativity with Innovative Chefs
by Kyoko Hamada Ben Greenman Anthony Bourdain QuestloveQuestlove is a drummer, producer, musical director, culinary entrepreneur, and New York Times best-selling author. What unites all of his work is a profound interest in creativity. In somethingtofoodabout, Questlove applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, he explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco; Jesse Griffiths, Dai Due, Austin; and Ryan Roadhouse, Nodoguro, PortlandFrom the Hardcover edition.
Everyday Lebanese Cooking
by Mona HamadehUsing only fresh produce and a balanced mix of fresh vegetables, fresh fruit, herbs, fish, poultry and occasionally meat, Lebanese food has the reputation of being amongst the healthiest in the world.This book includes a wide variety of dishes from Lebanese cuisine, including the well known and delicious Hummus, Baba Ghanouj and Tabouleh through to the most authentic and traditional recipes from the rural mountains and bustling cities along the Mediterranean coast. An emphasis on vegetables and pulses means that many recipes are vegetarian friendly as well as being simple, healthy and affordable. You will discover how to turn a few ingredients into a very tasty meal.
Everyday Lebanese Cooking
by Mona HamadehUsing only fresh produce and a balanced mix of fresh vegetables, fresh fruit, herbs, fish, poultry and occasionally meat, Lebanese food has the reputation of being amongst the healthiest in the world.This book includes a wide variety of dishes from Lebanese cuisine, including the well known and delicious Hummus, Baba Ghanouj and Tabouleh through to the most authentic and traditional recipes from the rural mountains and bustling cities along the Mediterranean coast. An emphasis on vegetables and pulses means that many recipes are vegetarian friendly as well as being simple, healthy and affordable. You will discover how to turn a few ingredients into a very tasty meal.