You can't go wrong with a casserole dish!
You can't go wrong with a casserole dish!
You can not live without proper nutrition, and the digestive system aids in getting that nutrition into your body. Learn about healthy eating and the process of digestion with this great book.
The Jim Beam Bourbon Cookbook contains 70 delicious, easy-to-make recipes, all using the world's no.1 bourbon to bring a whiskey-flavoured twist to your favourite meals and drinks. Enjoy smoky barbecue glazes and slow-roasted meats, or sweet bourbon desserts and classic cocktails - all infused with the mellow taste of the Jim Beam family of bourbons. Also featuring a chapter looking at the 200-year history of Jim Beam - from the distilling process to the story of how Jacob Beam sold his first barrel of whiskey in 1795. This is the perfect book for the bourbon fan..
The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. Highly technical papers were published in Food Technology journals which unfortunately were written in very difficult terms. Thus the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist was born. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.
Meet Pete Brown: beer jounalist, beer drinker and author of an irreverent book about British beer, Man Walks Into A Pub. One day, Pete's world is rocked when he discovers several countries produce, consume and celebrate beer far more than we do.
Lisa Riley's weight-loss story is truly remarkable. After years wearing size-30 clothes and convincing herself she was 'fat but happy', she finally got a wake-up call when diabetes threatened. Two years later, she's 12 stone lighter, significantly healthier and the weight is gone for good.
Jeremiah Tower's Flavors of Taste captures the genius of one of America's great chefs, and the food that changed American cooking through superlative recipes, memories, rare menus, and extraordinary photography. It is illustrated by 75 recipes and 75 photographs. Tower is a purist, obsessed with ingredients, what are the best and how to treat them.
Now sweets are no longer a guilty pleasure, but a healthy addition to your meals. Joanne has found a way to make this a reality. In her book "Treat Your Health", she brings taste back to healthy low-glycemic desserts, treats and more. This book features more than 75 classic recipes, including: delectable chocolates and sweet buttery caramels; delightful donuts and sweet rolls to start your day; delicious cakes topped off with creamy vanilla ice cream; familiar tastes of home with classic cookies and bars; favorite pies that families love; healthy beverages brimming with flavor; sweet and savory tastes of salad dressings barbeque sauce and more!
"With treasured recipes, Chloe Shorten shows how eating together as a family offers more than a meal: it can nourish relationships and nurture your children.
For more than two decades, customers have lined up outside the doors of west coast chef Isabel Cruz’s three popular restaurants. Cruz, who is known for her innovative and healthy twist on traditional Latin fare, balances her ingredients to cook the delicious food that she, her family, and her restaurant patrons love. This book is full of simple, easy-to-make recipes with the Latin flavors you’ll love producing in your own kitchen.
Addicted, obsessed, devoted. No meal is safe from a hot sauce addict. They've got it everywhere, in their fridge, in their pantry, even in their bag, swag! These 60 recipes are sure to satiate cravings at every mealtime.
Secret Sauce is the first ever indepth look at forty of India s most iconic and successful restaurants, which are not just landmarks on the culinary landscape, but also businesses that have stood the test of time in an industry where failure rates are notoriously high.
Crash cleanses are the new crash diets; they work only in the short term and fail to address the underlying gut issues that can cause weight gain. Every woman wants a program that will keep her sane, slim, and satisfied. In Restore your Gut, Robyn Youkilis focuses on cultivating gut health to provide a sustainable way to stay slim. Whether you want to address digestive issues or lose weight, or both, this plan will help women in a way that nourishes, not deprives. Robyn's tone is never didactic; instead, reading her book is like getting advice from a close friend-reassuring while gently prodding. This kind and friendly approach is what distinguishes her among the gut-health authorities. Her plan is simple, straightforward, focused, and fun, with 100 recipes that are naturally slimming, are good for your gut, and create a total body reset. For breakfast there are Kefir Papaya Smoothie and Blueberry Chia Muffins; lunch options include Cucumber Noodle Salad and Turmeric Carrot Soup. Dinner features Lamb Tagine or Kale Spanakopita. There are even snacks like `Cheesy' Popcorn or Ginger Chai Cookies. Robyn's mission is to provide a full repertoire of everyday foods that will get you back to a balance in the long term.
Orange Blossom & Honey is a culinary journey across Morocco, from the souks of Marrakesh, through the Sahara, and onto the blustery shores of the Atlantic coast. In researching this book, John travelled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then journeyed north, through the city of Fes, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to the Rif Mountains, where rustic recipes are made with the freshest seasonal produce. From Moroccan-style paella, cooked in the painted town of Chefchaouen, to stuffed Berber breads baked in the hot desert sands, John has discovered the real food of the country, learning from the locals to reveal little-known dishes, which he then gives his modern twist. The chapters include Streetfood, Salads & Vegetables, Meat & Poultry, Seafood, Tagines and Desserts, plus there is a section of spice mixes and marinades from chermoula to harissa. With mouthwatering recipes, breath-taking location photography and John's infectious enthusiasm, this is an essential addition to every cook's collection.
Does sugar run your life? Are you trying to detox? Trying to lose weight? Have you tried multiple diets only to fail due to intense sugar cravings? Do you find it hard to stop your intake of sugar once you've begun?
While some cities owe their existence to lumber or oil, turpentine or steel, Kansas City owes its existence to food. From its earliest days, Kansas City was in the business of provisioning pioneers and traders headed west, and later with provisioning the nation with meat and wheat. Throughout its history, thousands of Kansas Citians have also made their living providing meals and hospitality to travelers passing through on their way elsewhere, be it by way of a steamboat, Conestoga wagon, train, automobile, or airplane. As Kansas City's adopted son, Fred Harvey sagely noted, "Travel follows good food routes," and Kansas City's identity as a food city is largely based on that fact. Kansas City: A Food Biography explores in fascinating detail how a frontier town on the edge of wilderness grew into a major metropolis, one famous for not only great cuisine but for a crossroads hospitality that continues to define it. Kansas City: A Food Biography also explores how politics, race, culture, gender, immigration, and art have forged the city's most iconic dishes, from chili and steak to fried chicken and barbecue. In lively detail, Andrea Broomfield brings the Kansas City food scene to life.
'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson
A newly updated edition of the groundbreaking, best-selling guide to the vital link between food and health-now featuring more than 50 recipes for good health.
In recent years, questions such as "what are kids eating?" and "who's feeding our kids?" have sparked a torrent of public and policy debates as we increasingly focus our attention on the issue of childhood obesity. The Centers for Disease Control and Prevention estimates that while 1 in 3 American children are either overweight or obese, that number is higher for children living in concentrated poverty. Enduring inequalities in communities, schools, and homes affect young people's access to different types of food, with real consequences in life choices and health outcomes. Fast-Food Kids sheds light on the social contexts in which kids eat, and the broader backdrop of social change in American life, demonstrating why attention to food's social meaning is important to effective public health policy, particularly actions that focus on behavioral change and school food reforms.
From world-renowned cheddar cheeses to the delectable dinners turned out by talented chefs, the Green Mountain State has its own unique and rich food traditions. Learn new ways to use maple syrup, recreate that meal you enjoyed at a fancy restaurant, bake tree-ripened local apples into delicious desserts, and find out how the farmers growing the tastiest microgreens like to eat them. Filled with inspiring profiles of local food producers, Dishing Up Vermont will quickly have you hooked on the joys of Yankee cooking.
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