Download or read book Eat Feed Autumn Winter written by Anne Bramley and published by Harry N. Abrams. This book was released on 2008-09-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Everybody talks about eating seasonally. But that's easier to accomplish in summer, when sampling nature's bounty is as simple as a trip to the local greenmarket. Being a consummate (and truly seasonal) cold-weather cook takes real creativity--and a deep enthusiasm for the fortifying pleasures of the autumn and wintertime table. Anne Bramley has both. The host of the hit podcast Eat Feed heads straight to the kitchen when temperatures plunge--eager to share her passion for food that will stoke your fire through all the months when the body craves warmth and the soul hungers for conviviality. Going well beyond cookbooks that focus solely on the holidays, Eat Feed Autumn Winter finds reason to celebrate throughout the year's twilit time. After helping you stock your pantry, Bramley presents meals to sustain you from the first chilly evenings of fall through the lengthening days that herald spring. With menus for enjoying the autumn harvest (Wheat Berry and Fig Salad, Feta-Olive Phyllo Cigars), celebrating the winter solstice (Lambswool Punch, Yule Log Cake), and warming up apres ski (Onion Rosti, Cheese Fondue), the book is a cornucopia--not just of delectable recipes but also of imaginative ideas for cold-weather entertaining.
Download or read book The Sprouted Kitchen written by Sara Forte and published by Ten Speed Press. This book was released on 2012-08-28 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.
Download or read book Earth Eats written by Annie Corrigan and published by Indiana University Press. This book was released on 2017-03-20 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: “An eye-popping, mouth-watering celebration of local food and the people who produce it . . . I gobbled it down like a bowl of Curried Kale Chips.”—Christine Barbour, author of Indiana Cooks! Focusing on local products, sustainability, and popular farm-to-fork dining trends, Earth Eats: Real Food Green Living compiles the best recipes, tips, and tricks to plant, harvest, and prepare local food. Along with renowned chef Daniel Orr, Earth Eats radio host Annie Corrigan presents tips, grouped by season, on keeping your farm or garden in top form, finding the best in-season produce at your local farmers market, and stocking your kitchen effectively. The book showcases what locally produced food will be available in each season and is amply stuffed with more than 200 delicious, original, and tested recipes, reflecting the dishes that can be made with these local foods. In addition to tips and recipes, Corrigan and Orr profile individuals who are on the front lines of the changing food ecosystem, detailing the challenges they and the local food movement face. With more than 140 color photos, Earth Eats showcases local food at its finest and features everything the local grower and food enthusiast needs to know all year round, including how to cook up a healthy compost heap, nurture a failing bee colony, create an all-natural deer repellant, and ferment delicious vegetables. “Lively interviews and vibrant photographs flesh out this tribute to a great radio show and our vibrant local food culture.”—Limestone Post Magazine “Together, Annie Corrigan and Daniel Orr form an awesome powerhouse of sustainable living knowledge and local food resources and recipes.”—Little Indiana “A good first go-green reference.”—Booklist
Download or read book Beyond Canning written by Autumn Giles and published by Voyageur Press (MN). This book was released on 2016-02 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beyond Canning is designed for home preservers versed in the basics and looking to expand their skills with brand new cooking and preserve recipes.
Download or read book Eat It Up written by Sherri Vinton and published by Da Capo Lifelong Books. This book was released on 2016-05-24 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes for every meal and tips for using whole ingredients—down to potato peels and chicken bones—for a no-waste, great-taste kitchen.
Download or read book A Year of Simple Family Food written by Julia Busuttil Nishimura and published by Plum. This book was released on 2020-08-25 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: SHORTLISTED FOR ABIA ILLUSTRATED BOOK OF THE YEAR 2021 Family food is generous, unfussy and demonstrates love and care. No matter what busyness the day brings, the act of setting the table and enjoying a simple meal together is comforting and ever-reassuring. Eating simply and seasonally is at the core of Julia Busuttil Nishimura's recipes. Whether it's a cooling coffee granita to start a summer's day or the comfort of a hearty baked maccheroni in darkest winter, this is the kind of food you will want to share with your loved ones throughout the year. The dishes in this book are brought to life by great ingredients. There are plenty of quick recipes and some that require more time to bubble away on the stove. Overall, they are linked by taste and pleasure, and making the most of seasonal produce. This is generous, delicious food that the whole family will love, all year round. Recipes include: Summer - Crêpes with whipped ricotta - Slow-roasted tomatoes with mint and mozzarella - Spaghetti with fennel and prawns - Apricot and berry galette Autumn - Granola with poached plums - Spiced split lentil soup with fried eggplant - Miso roast chicken - Blackberry and apple pudding Winter - Congee - Lentil and maple-roasted carrot salad - Japanese braised pork - Dark chocolate, walnut and oat cookies Spring - Tokyo-style French toast - Silverbeet and ricotta malfatti with brown butter sauce - Lamb and green bean stew - Simple butter cake with raspberries
Download or read book How to Eat Brilliantly Every Day written by Abel & Cole Limited and published by Random House. This book was released on 2017-09-07 with total page 467 pages. Available in PDF, EPUB and Kindle. Book excerpt: All you need to make stunning dishes everyday is the very best raw ingredients. So open up, celebrate flavour, cook more (and more simply), have fun and eat brilliantly! If you love eating with the seasons, reducing food waste and whipping up creative, but simple to cook, dishes packed with flavour, this cookbook is for you! Who knew that a celeriac could be made into the lightest fluffiest cous cous? Or that leafy carrot tops make a delicious herby dressing? And not forgetting sweet treats, watermelons make the most delicious thirst-quenching mojito ice-lollies, and dates and cinnamon are the perfect guilt-free combo in Spiced Gingerbread truffles. Abel & Cole’s recipes always find the fun in food, creating twists on classics dishes and making the most of seasonal bounty, from Asparagus and Egg Fried Quinoa, to Hake Burgers with Roast Garlic Mayo, Strawberry & Prosecco Jam, Broccoli Walnut Rarebit and Parsnip & Butterscotch Pudding – and plenty more in between!
Download or read book Animal Vegetable Miracle written by Barbara Kingsolver and published by Harper Collins. This book was released on 2009-10-13 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bestselling author Barbara Kingsolver returns with her first nonfiction narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat. "As the U.S. population made an unprecedented mad dash for the Sun Belt, one carload of us paddled against the tide, heading for the Promised Land where water falls from the sky and green stuff grows all around. We were about to begin the adventure of realigning our lives with our food chain. "Naturally, our first stop was to buy junk food and fossil fuel. . . ." Hang on for the ride: With characteristic poetry and pluck, Barbara Kingsolver and her family sweep readers along on their journey away from the industrial-food pipeline to a rural life in which they vow to buy only food raised in their own neighborhood, grow it themselves, or learn to live without it. Their good-humored search yields surprising discoveries about turkey sex life and overly zealous zucchini plants, en route to a food culture that's better for the neighborhood and also better on the table. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle makes a passionate case for putting the kitchen back at the center of family life and diversified farms at the center of the American diet. "This is the story of a year in which we made every attempt to feed ourselves animals and vegetables whose provenance we really knew . . . and of how our family was changed by our first year of deliberately eating food produced from the same place where we worked, went to school, loved our neighbors, drank the water, and breathed the air." Includes an excerpt from Flight Behavior.
Download or read book Responsive Feeding written by Melanie Potock and published by The Experiment. This book was released on 2022-01-11 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authoritative guide for parents to feed their children “responsively”—an expert-backed approach to understanding baby’s cues and communicating with them, establishing a strong bond and lasting health
Download or read book The Magick of Food written by Gwion Raven and published by Llewellyn Worldwide. This book was released on 2020-01-08 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Delight Your Senses and Your Soul with a Feast of Recipes, Rituals, and Spells Discover a magickal collection of lore, recipes, and practices from modern and ancient cultures of the world. The Magick of Food reveals how to transform the mundane task of fueling your body into an opportunity for deep nourishment and connection to loved ones and the divine. This powerful book provides detailed information on food magick and rituals, from edible aphrodisiacs to feasts for the gods. Whether you're preparing boar tacos for Bacchus or a vegetable frittata to celebrate the equinox, this book helps you find community through food and build your kitchen witch skills. Using history, magick, and more than forty delicious recipes, you'll breathe new life into your devotional practice while you connect with ancestors and deities.
Download or read book The Four Seasons Diet written by Steve Scott Capeder and published by . This book was released on 2012-08-01 with total page 614 pages. Available in PDF, EPUB and Kindle. Book excerpt: Have you ever wondered why some meals make you feel energized and alert, while others have the opposite effect? Maybe you've noticed that certain people thrive on eating lots of meat and fat, while others do best on a low-fat vegetarian diet. Cutting-edge scientific studies show that people burn different amounts of protein, carbohydrates, and fat. The Four Seasons Diet will teach you the right way to eat for your season-type. Winter season-type: The classic "meat eater." Burns large amounts of fat, both at rest and during exercise. Thrives on a high-protein, higher-fat, lower-carb diet. Suffers from hypoglycemia if too many carbs are eaten. Tends to get fat from overeating carbs. Autumn season-type: Similar to the Winter season-type but burns less fat and more carbs for energy. Summer season-type: The classic "vegetarian." Burns large amounts of carbs, both at rest and during exercise. Thrives on a high-carb, low-fat, lower-protein diet. Suffers from low energy if too much fat is eaten. Tends to get fat from overeating fats. Spring season-type: Similar to the Summer season-type but burns more fat and fewer carbs for energy. When you eat protein, fat, and carbs in the same ratio that your body burns for energy, amazing things can happen! You will: Be less hungry as you decrease your "hunger hormones" and boost your "feel-full hormones." Feel more energetic when you feed your body the fuel it prefers. Have greater mental clarity as your blood sugar stabilizes. Lose weight effortlessly when you eat foods you "burn," rather than foods you "store." Steven Capeder is an advocate for natural harmonious living, which includes being at peace with your body by eating natural foods that are most compatible with your unique constitution. Citing more than 400 medical studies and examining the latest research about fat-burning muscles vs. sugar-burning muscles, Steven has unraveled many of the mysteries behind ancient Ayurvedic medicine and the theories of Dr. George Watson. In the process, he created four unique diets, one of which is ideal for your body type.
Download or read book Who Wants Seconds written by Jennie Cook and published by . This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This gorgeous hand-illustrated cookbook from a celebrated LA caterer offers modern-classic American recipes for home entertaining with a sustainable focus.
Download or read book My Shanghai written by Betty Liu and published by HarperCollins. This book was released on 2021-03-11 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.
Download or read book Everyday Dinners written by Jessica Merchant and published by Rodale Books. This book was released on 2021-05-04 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: Get family dinner on the table in 30 minutes or less without sacrificing beauty or flavor, from the beloved blogger and author of The Pretty Dish. “The new go-to book for home cooks everywhere. Yum!”—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks With her down-to-earth style, can-do attitude, and gorgeous photography, Jessica Merchant presents Everyday Dinners, your new guide for meal prepping. Along with plant-based, one pot, and slow cooker recipes, Jessica also includes weekly dinner plans, ideas, tips and tricks, and even a 45- to 60-minute meal prep game plan for the weekends to keep cooking easy and quick on busy weeknights. You and your family will be delighted and nourished by Jessica’s recipes for Roasted Sweet Potatoes with Honey Ginger Chickpeas and Tahini, Tuscan Cheese Tortellini Soup, Honey Dijon Pretzel-Crusted Salmon, Grilled Peach BBQ Pork Chops with Napa Slaw, and Garlic + Chive Butter Smashed Potatoes. As life gets busier, it’s increasingly harder to set aside time to put a nourishing meal on the table after a long day. In Everyday Dinners, Jessica gives us the tools and tricks to make that possible.
Download or read book To Eat written by Joe Eck and published by Macmillan. This book was released on 2013-06-11 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: A celebration of the authors' shared horticultural and culinary lives in their southern Vermont garden explores their views about living in harmony with nature while tracing a year of enjoying home-grown seasonal edibles.
Download or read book 323 Recipe Food Combining for Spring Summer Autumn Winter written by Roumianka Lazarova and published by . This book was released on 2018-03-29 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: Every member of our family strives to be healthy, energetic and complete, both at work and at school, and at home. Unfortunately, this is not always easy with a magic wand. We strive to achieve our healthy lifestyle by incorporating less of the generally accepted recommendations. Naturally, this begins with nutrition, walks, stress reduction, more emotions that are positive and enough sleep.Because all we are predisposed to gaining weight, we are especially careful about nutrition issues. We tried different diets. It is quite difficult to reach a consensus on how to feed all together and to feel good. Because, believe me, it is very exhausting to cook different food for any according to taste and whim. A few years ago, we united our understanding. We began to eat by following the most general principles of separate eating. Of course, we do not fall into extremes, but we all feel great. Healthy, energetic and quite successful.I decided to share a small portion of the recipes that we prepare for our meal according to the basic principles of food combining nutrition for a period of 1 month in the book: "Weight loss. 4 weeks meal plan to lose 17 lbs. Food combining recipes". This book enjoys a success.The results really are impressive. The interest in the proposed menus is quite large. This provoked me and encouraged me to continue to share my experience of preparing homemade delicious food, of course, following the general principles of food combining. Now, the recipes are not for one month, but for each season, for the whole year. Almost every person sometimes happens to let go and then seek a way to be "on the track", again. That's why it's good to have the opportunity in all seasons to start something new or to go on with something good that we have forgottenThat's why I made this selection of 323 of my recipes for food combining in Spring, Summer, Autumn and Winter. For each season, suitable combinations for lunch and dinner are prepared. In some of the cases, the offer is for main dish and soup, main course and salad, soup and salad, etc. The main menus are 220, of which 110 for lunch and 110 for dinner. All recipes in this book are suitable not only for overweight people who want to lose weight, but also for all who want to change their diet, be healthy and energetic.Each recipe complies with the principles of food combining. Each menu offered also takes into account the combination of both meals. The products incorporated in the recipes are the healthy quantities for four servings. You do not have to follow strictly any combination of dishes in the menus. You can only eat one of the meal in the menu offered. For example, only soup, only salad or just a dish. After each recipe, there is advice about what to eat or how to combine - "Serve with" or "Combines with".You can comfortably make your combinations, but be careful to combine the products during one meal. Better eat one larger dish if you are very hungry, than start chaotically getting everything you have in the refrigerator or in the closet.
Download or read book The Gluten Lie written by Alan Levinovitz and published by Simon and Schuster. This book was released on 2015-04-21 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: An incendiary work of science journalism debunking the myths that dominate the American diet and showing readers how to stop feeling guilty and start loving their food again—sure to ignite controversy over our obsession with what it means to eat right. FREE YOURSELF FROM ANXIETY ABOUT WHAT YOU EAT Gluten. Salt. Sugar. Fat. These are the villains of the American diet—or so a host of doctors and nutritionists would have you believe. But the science is far from settled and we are racing to eliminate wheat and corn syrup from our diets because we’ve been lied to. The truth is that almost all of us can put the buns back on our burgers and be just fine. Remember when butter was the enemy? Now it’s good for you. You may have lived through times when the Atkins Diet was good, then bad, then good again; you may have wondered why all your friends cut down on salt or went Paleo; and you might even be thinking about cutting out wheat products from your own diet. For readers suffering from dietary whiplash, The Gluten Lie is the answer. Scientists and physicians know shockingly little about proper nutrition that they didn’t know a thousand years ago, even though Americans spend billions of dollars and countless hours obsessing over “eating right.” In this groundbreaking work, Alan Levinovitz takes on bestselling physicians and dietitians, exposing the myths behind how we come to believe which foods are good and which are bad—and pointing the way to a truly healthful life, free from anxiety about what we eat.
