Download or read book Cooking with the power of nature written by Christine Saahs and published by Christian Brandstätter Verlag. This book was released on 2019-07-01 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes with local herbs & flowers Treat and take care of yourself – this is the motto of Christine Saahs, doyenne at the Nikolaihof in Wachau (Lower Austria), Austria's oldest vineyard with a long history reaching back almost 2000 years. Saahs puts a lot of love and knowledge into bringing together recipes that refresh and quicken both body and mind: Medical plants growing in the forest, in the grass or even on our windowsill, find their way into the cooking pot just as fresh, local fruit and vegetables, and sometimes – in moderation – a piece of meat. Beauty doesn't fall short either: Easy-to-make creams and oils, crafted by means of well-tried Demeter guidelines, help enhance our skin and hair. In this pleasurable day-to-day cookbook for body, mind and soul, Christine Saahs unites practical tips and tricks on how to keep or regain our health, use our food efficiently and protect our soil for a healthy future worth living!
Download or read book Cooked written by Michael Pollan and published by Penguin. This book was released on 2014-04-29 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." —Kirkus (starred review) Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
Download or read book Mindful Kitchen written by Heather Thomas and published by Leaping Hare Press. This book was released on 2019-10-01 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: An environmental foodie on a holistic path, Heather is mindfully committed to creating positive change, nurturing nature connection, and transforming the way we eat. Part practical, part meditative, The Mindful Kitchen infuses the everyday with simple nature-related rituals to reinforce thoughts as positive actions-creating focus, awareness and translating intent into lifestyle. Bite-size philosophical notes, meaningful questions, joyful rituals, and an abundant feast of vegetarian recipes are mindfully stirred together in this new-wave cookbook. Offering over 100 seasonal recipes, this beautifully illustrated culinary go-to encourages you to make mindful choices through how and what you eat. Add empowering flavors for wellbeing — inspiration, curiosity, and awareness — and this is destined to be a must have in every kitchen library. With fresh takes on old favourites, and new dishes to tickle the taste buds, there’s a recipe for every season. Ranging from a classic bubble and squeak, to a refreshing elderflower champagne, recipes include: Leek and Hazelnut Risotto; Pumpkin Coconut Soup; Preserved Pizza; Zero Waste Veggie Stock; Rhubarb and Lentil Curry; Oatmeal Honey Bread; and Apple Cake Lasagne.
Download or read book Super Natural Every Day written by Heidi Swanson and published by Hardie Grant Publishing. This book was released on 2011 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The eagerly anticipated follow-up to Heidi Swanson's James Beard-nominated Super Natural Cooking features 100 vegetarian recipes for nutritious, gratifying, weekday-friendly dishes from the popular blogger behind 101 Cookbooks. In Super Natural Cooking, Heidi taught us how to navigate a healthier, less-processed world of cooking by restocking our pantries and getting acquainted with organic, nutrient-rich whole foods. Now, in Super Natural Every Day, Heidi presents a sumptuous collection of seductively flavored dishes that are simple enough to prepare for breakfast on the fly, a hearty brown bag lunch, or a weeknight dinner with friends. Nearly 100 vegetarian recipes, including Pomegranate-Glazed Eggplant, Black Sesame Otsu, Mostly Not Potato Salad, Chickpea Saffron Stew, Salted Buttermilk Cake, and a new version of the ever-popular Pan-Fried Beans and Greens, are presented in Heidi's signature nonpreachy style. Gorgeously photographed, this stylish cookbook reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated urban lifestyle"--
Download or read book Plant Based Cooking Made Easy written by Jill Dalton and published by Hatherleigh Press. This book was released on 2020-12-01 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the creators of the popular YouTube channel The Whole Food Plant Based Cooking Show comes this timely and comprehensive cookbook! Plant Based Cooking Made Easy features over 100 life-saving, whole food plant-based recipes that are gluten-free, refined sugar & oil free, low in sodium, and full of scrumptious flavors. Modern cutting-edge nutritional research has clearly identified the whole food plant-based diet as the single most potent force for recovering and sustaining human health. Only a diet rich in a wide variety of fresh fruits, vegetables, beans, mushrooms, nuts, berries, and seeds—and which is free of highly processed foods, laden with preservatives, refined oils, sugar, and salt—has the power to reverse many of the leading chronic diseases the world faces today, including heart disease, diabetes, obesity, high blood, autoimmune disorders, and more. Jeffrey and Jill Dalton share the story of their own 23 year journey to plant-based transformation, one which not only empowered them to reverse their chronic health issues but also inspired them to create The Whole Food Plant Based Cooking Show—and now this cookbook! Drawing on their many years of experience with plant-based cooking, they spell out in detail all the appliances and preparations needed to set up your own kitchen for plant-based success. With over 100 recipes based on the best available plant-based nutritional research, Plant Based Cooking Made Easy covers all the bases, offering wholesome takes on everything from common comfort foods like hot dogs, macaroni & cheese, pizza, waffles, brownies, and double stuff Oreo cake, to international favorites like massaman curry, West African peanut sauce, sweet potato flatbread, mushroom bourguignon, tikka masala, hummingbird cake and more. Learn to easily make tasty gluten-free breads, muffins, cakes, pies, and cookies as well as plant-based cheeses and ice creams, salad dressings, and hummus, all in the comfort of your own kitchen. And if you should happen to get stuck, each recipe has a corresponding step-by-step video, easily accessible with a QR code scanner on your mobile device. With this cookbook as your ultimate guide, it has never been easier to make the life-changing switch to a plant-based diet. Soon to become an essential cookbook in healthy kitchens around the world, Plant Based Cooking Made Easy is your key to finally finding your own path to better health.
Download or read book The Power of Nature written by Monica L. Smith and published by University Press of Colorado. This book was released on 2023-03-21 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: In The Power of Nature archaeologists address the force and impact of nature relative to human knowledge, action, and volition. Case studies from around the world focusing on different levels of sociopolitical complexity—ranging from early agricultural societies to states and empires—address the ways in which nature retains the upper hand in human agentive environmental discourse, providing an opportunity for an insightful perspective on the current anthropological emphasis on how humans affect the environment. Climatic events, pathogens, and animals as nonhuman agents, ranging in size from viruses to mega-storms, have presented our species with dynamic conditions that overwhelm human capacities. In some cases, people have modified architecture to deal with a constant onslaught of storms, as in Japan or the Caribbean; in other cases, they have welcomed the occasional natural disaster as a chance to start fresh or to put into place new ideas and practices, as in the case of ancient Roman cities. Using the concept of “agency” as one in which multiple sentient and nonhuman actors interact in a landscape, and exploring locations such as the Caribbean, the Pacific, South Asia, the Andes, the Mediterranean, Mesoamerica, North America, and the Arctic, the authors provide compelling explanations of the effect of an entire realm of natural powers that beset human societies past and present—from storms, earthquakes, and fires to vegetation, domestic animals, and wild birds. Throughout, the emphasis is on the philosophical and engineering adjustments that people make to stay resilient when facing the perpetual changes of the natural world. Using an archaeological perspective, The Power of Nature illustrates and analyzes the many ways that people do not control their environments. It will be of interest to archaeologists, as well as scholars in science, biology, botany, forestry, urban studies, and disaster management. Contributors: Steven Ammeran, Traci Ardren, Katelyn J. Bishop, Karen Mohr Chávez, Sergio Chávez, Stanislava Chávez, Emelie Cobb, Jago Cooper, Harper Dine, Chelsea Fisher, Jennifer Huebert, Dale L. Hutchinson, Sara L. Juengst, Kanika Kalra, François Oliva, Matthew C. Peros, Jordan Pickett, Seth Quintus, John Robb, Monica L. Smith, Jillian A. Swift, Silvia Tomášková, Kyungsoo Yoo
Download or read book The Lost Art of Real Cooking written by Ken Albala and published by Penguin. This book was released on 2010-07-06 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper. The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and Rosanna Nafziger arm you with the knowledge and skills that let you connect on a deeper level with what goes into your body. Ken and Rosanna celebrate the patience it takes to make your own sauerkraut and pickles. They divulge the mysteries of capturing wild sourdoughs and culturing butter, the beauty of rendering lard, making cheese, and brewing beer, all without the fancy toys that take away from the adventure of truly experiencing your food. These foods were once made by the family, in the home, rather than a factory. And they can still be made in the smallest kitchens without expensive equipment, capturing flavors that speak of place and personality. What you won't find here is a collection of rigid rules for the perfect meal. Ken and Rosanna offer a wealth of recipes, history, and techniques that start with the basics and evolve into dishes that are entirely your own.
Download or read book Cooking with Sunshine written by Ellen Lawrence and published by Bearport Publishing. This book was released on 2012-08-01 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: People can visit a market to buy food, and animals look for food in the environment where they live. Plants, however, can’t move around. So how do they obtain the nourishment they need to live and grow? This book takes readers step-by-step through a clear, grade-appropriate explanation of the process of photosynthesis. Children will learn how plants gather water and carbon dioxide and use sunlight to “cook” them up inside their leaves. Along the way, the book also explains how plants make the oxygen that people and animals need in order to breathe, and how we rely on plants as an essential food. Filled with information perfectly suited to the abilities and interests of an early elementary audience, Cooking with Sunshine: How Plants Make Food gives readers a chance not only to learn, but also to develop their powers of observation and critical thinking. Beautiful photographs, vivid diagrams, and high-interest facts make this book a lively, engaging experience.
Download or read book Nature Power written by Anselm Adodo, OSB and published by Author House. This book was released on 2013 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Nature Power was first published twelve years ago, the practice of herbal medicine in Nigeria and in most parts of Africa was identified with witchcraft, sorcery, ritualism, and all sorts of fetish practices. Because herbal medicine was associated with paganism, African Christians secretly patronize traditional healers, and the educated elite and religious figures did not want to be associated in any way with traditional African medicine. Nature Power, like a lonely voice in a wilderness, was written to correct the misconception that African herbal medicine is synonymous with paganism, ritualism, and fetishism. Since its publication, Nature Power has been reprinted more than eight times. It has contributed immensely in changing the attitudes of both the government and Christians toward the practice of herbal medicine. Nature Power has also helped show that health is more than an absence of disease. Health is wholeness of mind, soul, and body. Much of the information in this book is age-old secrets, which herbalists keep close to their chests. I have made them available here so that humanity may profit from them.
Download or read book Eating for Pleasure People Planet written by Tom Hunt and published by Kyle Books. This book was released on 2020-03-19 with total page 573 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'If we could all live and eat a little more like Tom the world and the food chain would be in much better shape.' Anna Jones 'This book is like a hybrid of Michael Pollan and Anna Jones. It combines serious food politics with flavour-packed modern recipes. This is a call-to-arms for a different way of eating which seeks to lead us there not through lectures but through a love of food, in all its vibrancy and variety.' Bee Wilson Tom's mission is to teach a way of eating that prioritises the environment without sacrificing pleasure, taste and nutrition. Tom's manifesto, 'Root to Fruit' demonstrates how we can all become part of the solution, supporting a delicious, biodiverse and regenerative food system, giving us the skills and knowledge to shop, eat and cook sustainably, whilst eating healthier, better-tasting food for no extra cost.
Download or read book Superfood Nuts written by Connie Diekman and published by Union Square & Co.. This book was released on 2017-06-06 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive guide to one of the most powerful super foods nature ever created: nuts. Nuts are nutritionally dense and packed with omega-7 fatty acids, cancer-fighting fiber, and satiating protein—and they're delicious, too! Superfood Nuts is an authoritative guide to walnuts, almonds, pecans, cashews, macadamias, pistachios, and more. Featuring over 75 mouthwatering recipes, fascinating facts, and practical tips for including nuts in your diet, all presented in an easy-to-read style by a nutritionist and a vegan chef, this new entry in the popular Superfoods for Life series is a fantastic resource for anyone who’s a nut for nuts. Created in consultation with Dr. Daniel Rosenberg, who conducted a groundbreaking study on the effectiveness of walnuts in fighting colon cancer.
Download or read book The Healing Power of Nature written by Jesse Guy Munsell and published by . This book was released on 1926 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cooking for the Love of the World written by Anne-Marie Fryer Wiboltt and published by Steiner Books. This book was released on 2008-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An internationally acclaimed biodynamic farmer, natural health counselor, and nutritional cooking teacher infuses cooking and eating with deeply reverent and spiritual consciousness. Food is placed within an understanding of the earthly and cosmic forces of plant life and exquisite recipes transform nature into the art of cooking.
Download or read book Magical Herbalism Harnessing The Power Of Nature s Potions written by www.witchcraftvibes.com and published by THE PUBLISHER. This book was released on 2024-03-20 with total page 79 pages. Available in PDF, EPUB and Kindle. Book excerpt: Magical Herbalism: Harnessing The Power Of Nature's Potions explores the world of herbalism and its magical properties. This comprehensive guide covers the fundamentals of herbcraft, including choosing, harvesting, and storing herbs. It also delves into creating herbal remedies such as potions, elixirs, and teas for various purposes, such as protection, love, and divination. The book offers rituals, spells, and charm bags using herbs, as well as exploring the astrological, lunar, and elemental associations of plants. Ethical and sustainable practices are emphasized, along with the healing and holistic benefits of herbs. The Magickal Kitchen section introduces herbal cuisine and recipes for rituals and celebrations, while the Wheel of the Year explores herbs for each corresponding season. The book also covers herbal divination, talismans, elemental magic, and incorporating herbs in rituals and ceremonies.
Download or read book Eat Me written by Kenny Shopsin and published by Knopf. This book was released on 2008-09-23 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Pancakes are a luxury, like smoking marijuana or having sex. That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971. Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the art of griddling; from how to run a small, ethical, and humane business to how we all should learn to cook in a Goodnight Moon world where everything you need is already in your own home and head—will leave you stunned or laughing or hungry. Or all of the above. With more than 120 recipes including such perfect comfort foods as High School Hot Turkey Sandwiches, Cuban Bean Polenta Melt, and Cornmeal-Fried Green Tomatoes with Comeback Sauce, plus the best soups, egg dishes, and hamburgers you’ve ever eaten, Eat Me is White Trash Cooking for the twenty-first century, as unforgettable and mind-boggling as its author.
Download or read book Diners Dudes and Diets written by Emily J. H. Contois and published by UNC Press Books. This book was released on 2020-10-02 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: The phrase "dude food" likely brings to mind a range of images: burgers stacked impossibly high with an assortment of toppings that were themselves once considered a meal; crazed sports fans demolishing plates of radioactively hot wings; barbecued or bacon-wrapped . . . anything. But there is much more to the phenomenon of dude food than what's on the plate. Emily J. H. Contois's provocative book begins with the dude himself—a man who retains a degree of masculine privilege but doesn't meet traditional standards of economic and social success or manly self-control. In the Great Recession's aftermath, dude masculinity collided with food producers and marketers desperate to find new customers. The result was a wave of new diet sodas and yogurts marketed with dude-friendly stereotypes, a transformation of food media, and weight loss programs just for guys. In a work brimming with fresh insights about contemporary American food media and culture, Contois shows how the gendered world of food production and consumption has influenced the way we eat and how food itself is central to the contest over our identities.
Download or read book Pure Adulteration written by Benjamin R. Cohen and published by University of Chicago Press. This book was released on 2022-01-21 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Benjamin R. Cohen uses the pure food crusades at the turn of the twentieth century to provide a captivating window onto the origins of manufactured foods in the United States. In the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.
