Download or read book Food and Intuition 101 Volume 1 written by Julia Ferre and published by George Ohsawa Macrobiotic. This book was released on 2012-05 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cooking with Intuition written by Cari Sanchez-Potter and published by Intuition. This book was released on 2013-01-01 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Cooking with Intuition delves deep into Jacksonville's local culinary scene, serving up soul-satisfying, brewer-approved recipes contributed by top restaurant chefs, avid home cooks, Intuition staff and the brewery's Mug Club members. Featuring over 80 recipes made with Intuition beer, there's something for everyone, from hop head fanatics and foodies to curious craft beer newcomers. Short guides to craft beer basics are also shared in the text, including the process of brewing, pairing beer and food, tips from our brewers and more."--[P. 4] of cover.
Download or read book Intuitive Eating 2nd Edition written by Evelyn Tribole, M.S., R.D. and published by St. Martin's Griffin. This book was released on 2007-04-01 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: We've all been there-angry with ourselves for overeating, for our lack of willpower, for failing at yet another diet that was supposed to be the last one. But the problem is not you, it's that dieting, with its emphasis on rules and regulations, has stopped you from listening to your body. Written by two prominent nutritionists, Intuitive Eating focuses on nurturing your body rather than starving it, encourages natural weight loss, and helps you find the weight you were meant to be. Learn: *How to reject diet mentality forever *How our three Eating Personalities define our eating difficulties *How to feel your feelings without using food *How to honor hunger and feel fullness *How to follow the ten principles of Intuitive Eating, step-by-step *How to achieve a new and safe relationship with food and, ultimately, your body With much more compassionate, thoughtful advice on satisfying, healthy living, this newly revised edition also includes a chapter on how the Intuitive Eating philosophy can be a safe and effective model on the path to recovery from an eating disorder.
Download or read book Intuitive Cooking written by Joanne Saltzman and published by Book Publishing Company (TN). This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Instead of limiting the cook to exacting recipes, Joanne Saltzman, founder and director of The School of Natural cookery in Boulder, Co., explains the underlying principles of flavor and texture in sixty different vegetables, a dozen grain dishes, and twelve plant-based proteins - and unlocks the mystery of what makes for delicious food combining. This simple but powerful primer on how various cooking and preparation methods transform foods enables cooks to utilize ingredients they already have on hand and create unique, perfectly balanced, impeccably seasoned dishes. More than 200 recipe "sketches" demonstrate how to cook and flavor without precise measuring and complicated instructions. These sketches range from simple winter squash to an elegant spinach-leek soup, and will encourage and reward any cook's creative and innovative spirit.
Download or read book Kitchen Intuition written by Devyn Sisson and published by Primal Nutrition. This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: At times, even with a stack of great cookbooks and a folder of magazine clippings on the shelf, it's hard to get your creative juices flowing in the kitchen. Here, for the first time, is a book dedicated to awakening your inner master chef and helping you become adventurous, creative, and empowered in the kitchen: Kitchen Intuition. Devyn Sisson, daughter of Primal Blueprint author Mark Sisson, has prepared this unique book that takes you beyond the logistics of good cooking and into the realm of intuition--cultivating a harmonious connection between mind, body, and food. Sisson, a self-taught chef and self-declared foodie extraordinaire, teaches you how to cultivate a mindful approach to eating--getting acquainted with your body's nutritional needs, your palate's likes and dislikes, and the emotional elements that shape your cravings and deep satisfactions with meals. Sisson elegantly chronicles her personal journey of healing her body through healthful eating, and how you can build health, confidence, and self-esteem from intuitive cooking that transfers into all other areas of life.
Download or read book Kitchen Creativity written by Karen Page and published by Little, Brown. This book was released on 2017-10-31 with total page 980 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlock your creative potential with the world's most imaginative chefs. In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo. Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. You'll also discover: experts' criteria for creating new dishes, desserts, and drinks; comprehensive seasonality charts to spark inspiration all year long; how to season food like a pro, and how to create complex yet balanced layers of flavor; the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and proven tips to jump-start your creative process. The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond.
Download or read book Foodist written by Darya Pino Rose and published by Harper Collins. This book was released on 2013-05-07 with total page 363 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Foodist, Darya Pino Rose, a neuroscientist, food writer, and the creator of SummerTomato.com, delivers a savvy, practical guide to ending the diet cycle and discovering lasting weight-loss through the love of food and the fundamentals of science. A foodist simply has a different way of looking at food, and makes decisions with a clear understanding of how to optimize health and happiness. Foodist is a new approach to healthy eating that focuses on what you like to eat, rather than what you should or shouldn’t eat, while teaching you how to make good decisions, backed up by an understanding of what it means to live a healthy lifestyle. Foodist: Using Real Food and Real Science to Lose Weight Without Dieting is filled with tips on food shopping, food prep, cooking, and how to pick the right restaurants and make smart menu choices.
Download or read book Cooking at Home written by David Chang and published by Clarkson Potter. This book was released on 2021-10-26 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast. JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of Home David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew. It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.
Download or read book The Mystic Cookbook written by Denise Linn and published by Hay House, Inc. This book was released on 2012-11-26 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provocative and insightful, this eclectic, inspiring, and beautiful book will open your eyes to the remarkable link between nourishment and spiritual awakening. Filled with ancient wisdom, practical advice, intriguing personal anecdotes, vibrant ceremonies, and original dishes lavishly illustrated with color photographs, The Mystic Cookbook brings to life a wealth of recipes and a myriad of experiences from places as far-reaching as Mexico, Italy, Vietnam, France, North Africa, and India as well as from mystical, legendary, and mythic realms. In Denise and Meadow Linn’s extraordinary book, learn little-known secrets about the food we eat and how it can mystically transform your life!
Download or read book Culinary Turn written by Nicolaj van der Meulen and published by Transcript Publishing. This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new "culinary turn," combining for the very first time contributions from the theory and practice of cooking.
Download or read book Cooking by Moonlight written by Karri Allrich and published by Llewellyn Worldwide. This book was released on 2003 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Allrich promotes cooking with the intention of gravitating toward the nourishment the body needs most. The book includes lunar menus, 120 recipes, tips for using herbs magickally, and more.
Download or read book Carpathia written by Irina Georgescu and published by White Lion Publishing. This book was released on 2020-03-17 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Romania is a true cultural melting pot, rooted in Greek and Turkish traditions in the south, Hungarian and Saxon in the north and Slavic in the east and west. Carapathia, the first book from food stylist and cooking enthusiast Irina Georgescu, aims to introduce readers to Romania's bold, inventive and delicious cuisine. Bringing the country to life with stunning photography and recipes, it will take the reader on a culinary journey to the very heart of the Balkans, exploring it's history and landscape through it's traditions and food. From fragrant pilafs, sour borsch and hearty stews, to intricate and moreish desserts, this book celebrates the dishes from a culture living at the crossroads of eastern and western traditions.
Download or read book The New York Times Cooking No Recipe Recipes written by Sam Sifton and published by Ten Speed Press. This book was released on 2021-03-16 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.
Download or read book Food Science Unveiled written by Barrett Williams and published by Barrett Williams. This book was released on 2024-11-12 with total page 89 pages. Available in PDF, EPUB and Kindle. Book excerpt: Step into the captivating world of Food Science Unveiled and discover the secrets that transform our everyday meals into culinary wonders. This engaging eBook takes you on a journey through the fascinating intersection of science and food, where the chemistry of flavors, the physics of textures, and the microbiology of fermentation come to life in unexpected and delicious ways. Delve into the heart of the kitchen laboratory and learn how chemical reactions shape the taste and aroma of your favorite dishes. From the sizzle of heat transfer in cooking methods to the artistry behind the perfect consistency, uncover the science that makes the culinary arts an exacting yet creative field. As you explore the pages, you'll gain insights into the role of microorganisms in ensuring food safety and the critical impact of food processing on nutrition. Discover how sensory evaluation techniques can fine-tune your tasting skills, enhancing your appreciation of the nuanced dance of flavors on your palate. Food Science Unveiled doesn't stop at the kitchen door. Venture into the future with chapters on emerging technologies, such as innovative food production methods and sustainable sourcing practices, which are revolutionizing how we eat and think about food. The book also highlights the rise of plant-based foods as a key trend shaping modern culinary landscapes. Whether you are aspiring to a career in food science or simply passionate about understanding the intricacies of what you eat, this eBook offers guidance on academic and professional pathways, networking tips, and real-life advice. Learn how global food culture influences scientific practices, and uncover the vital role of advocacy in shaping food regulations. Food Science Unveiled is your essential companion to navigating the complex, yet fascinating, world of food science, bridging the gap from lab discoveries to the table's delights. Embrace the challenges and opportunities that await and become part of the future of food innovation.
Download or read book A Return to Cooking written by Eric Ripert and published by Artisan Books. This book was released on 2009-05-01 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essays on topics ranging from the handling of raw fish and the power of vinaigrette to the virtues of Tabasco highlight this cookbook which features more than 125 recipes reflecting the various seasons in four different locales.
Download or read book Simply West African written by Pierre Thiam and published by Clarkson Potter. This book was released on 2023-09-19 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes “Chef Pierre Thiam offers an entry point into the cooking of a region that has been ignored by the mainstream food culture for way too long.”—Jessica B. Harris, culinary historian and author of High on the Hog: A Culinary Journey from Africa to America This is West African food for every kitchen, a generous, warm welcome to its delicious, irresistible culinary mainstays and rhythms. If you already cook with ingredients like hearty greens, yams, black-eyed peas, and okra, or have enjoyed Southern staples like jambalaya and gumbo, you have tasted the deep culinary influences of this interconnected region that spans Senegal, Ghana, Côte d'Ivoire, Cameroon, Nigeria, and more. Now, in Simply West African, celebrated chef and West African cooking authority Pierre Thiam unlocks the region’s essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine, Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings. Introduce family and friends to: · Familiar dishes with a distinctly West African vibe: Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman’s Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce · One-pot crowd pleasers: Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens · Hearty vegetables and starchy soak-em-ups: Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash With this book, you too will fill your kitchen with the comforting, irresistible flavors and beautiful spirit of West Africa.
Download or read book Nela s Cookbook written by Nela Rubinstein and published by Alfred a Knopf Incorporated. This book was released on 1983 with total page 397 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shares international-style recipes for soups, sauces, seafood, meat, vegetables, salads and desserts
