From classic tomato salsa to baked goat cheese dip with honey drizzle, Salsas and Dips is packed with delicious ideas for any craving or occasion! Dress up every meal - or snack - with some extra flavor from Salsas and Dips! From classic dip and salsa recipes to bold new creations, cooks with any level of experience can recreate over 100 mouthwatering recipes for every occasion or event, with shopping lists and entertainment tips to match. What's more, this book is full of delicious dippables, like homemade potato chips, chocolate-covered pretzels, and grilled chicken skewers. Inside you'll find: *Chipotle and Adobo Salsa *Roasted Tomato Salsa *Baba Ganoush *Tiramisu Dip *Cheese Twists *Edamame Hummus *Broccoli Cheddar Dip *Watermelon Salsa *Cookie Dough Dip *Whipped Ricotta Dip *Tortilla Chips *Jicama and Apple Salsa Sure to please all palates, Salsas and Dips will help you add that punch of extra flavor to any meal!

Through her daughter's illness, Wendy Cook began to study the deep aspects of nutrition, and particularly the effects of different foods on human health and consciousness. In Foodwise she presents a cornucopia of ideas, advice and commentary, informed by the work of Rudolf Steiner. Cook relates human evolution to changes in consciousness and the consumption of different foods, considering among other topics the importance of agricultural methods, the nature of the human being, the significance of grasses and grains, the mystery of human digestion and the question of vegetarianism. She also analyzes the nutritional (or otherwise) qualities of carbohydrates, minerals, fats and oils, milk and dairy products, herbs and spices, salt and sweeteners, stimulants, legumes, the nightshade family, bread, water and dietary supplements. She ends this comprehensive survey of nutrition with practical tips on cooking, planning menus, children's food and sharing meals--and some mouth-watering recipes!

Andrew Scrivani, food photographer for The New York Times, is one of the most respected names in the business. He is also a teacher of the craft, advising food porn obsessives, bloggers, photographers ready for the next step and anyone who loves to shoot and eat how to: see the light (craft and shape it the way you want); embrace the maths (calculate ISO, aperture, shutter speed and white balance); consider visual storytelling (single vs. multiple image narratives); master tricks for shooting in restaurants (window, bounce cards); be a control freak (shop, prep, cook, style and shoot) and turn passion into profit (work and get paid). Part straight-forward practical advice, part stories from the field with many of Scrivani's signature pictures, this book really will make you hungry.

It's said that the history of Mexico is, in great measure, the history of its culture, and the history of its culture is, in great measure, the history of its cooking. Restaurant menus and store aisles north of the Mexican border are packed with commonly known dishes that many have come to simplistically think of as Mexican cuisine. But the history of Mexican food is complex-a cornucopia of foodways ranging from indigenous, pre-Hispanic times to centuries of colonial-era influences and contemporary fusion variations. New Cooking from Old Mexico, Mexican food connoisseur Jim Peyton introduces a contemporary and diverse style of cooking practiced in Mexico-called nueva cocina mexicana-combining the elegant Mexican classics and techniques spanning centuries. Following an extensive introduction to the roots of Mexican cuisine complete with an overview of its foodways and new world ingredients, Peyton presents more than 130 recipes. Many of them are brought to life with colorful illustrations accompanied by a glossary of ingredients and culinary terms unique to these food cultures. In all, this collection is a tribute to the rich complexity of historic and contemporary Mexican cooking.

The enormous interest in recent years in the role of food in history has inspired this scholarly and entertaining collection of ten newly commissioned articles by medievalists from North America, Europe, and Australia that examines the subject of medieval food from a variety of disciplines including English, French, and German literature, history, and history of medicine. Up to now, there had been no such collection of in-depth, cross-cultural studies on medieval food in a variety of culinary, literary, and religious texts. An introduction and subject index are provided.

Chocolate Fads, Folklore & Fantasies is the low-cal answer to satisfying chocolate cravings. Documenting the chocolate phenomenon by means of 1,000+ chocolate chunks of information, this tempting book discusses: Chocolate Fads: chocolate books, chocolate goodies (cakes, candy, cookies, ice cream), chocolate clubs, chocolate festivals, chocolate fund-raising, chocolate marketing, chocolate media, and chocolate novelties Chocolate Folklore: chocolate companies, chocolate history, chocolate nutrition, chocolate moguls, chocolate quotes, chocolate tips, chocolate trivia, and chocolate types Chocolate Fantasies: chocoholism, chocolate feasts, chocolate love, chocolate parties, chocolate promotions, and chocolate psychology. At the end of the book is a 200-item Chocoquiz, in the style of Trivial Pursuit, so that readers can use the book as a reference source to know everything there is to know about chocolate.Reference sections include acknowledgments to chocolate manufacturers, chocolate-related companies, a listing of chocolate publications (media articles, children's books, chocolate guides, cookbooks, chocolate humor, and chocolate specialities), and an impressive list of addresses and telephone numbers for more than 100 chocolate and chocolate-related companies. All chocoholics, out of the closet or not, will want to read this book. Chocolate Fads, Folklore & Fantasies promises to be the last word in chocolate, no fudging!

With 100 recipes, Project Fire shows how to put the latest grilling methods to work - from spit-roasting to salt-grilling - using favourite ingredients and adding a dash of daring in flavours, technique, and presentation.

The beekeeping book guides you all the way from choosing and obtaining your bees, housing them and maintaining the hive through the year, to dealing with pests and diseases, and harvesting the honey. The honey book explains the remarkable powers of honey and features safe natural remedies and preparations, as well as beauty products, from scrubs and facial softeners to aromatic creams and lotions. It offers a fascinating insight into the dynamics of the unique bee community, with amazing pictures from inside the hive. It provides over 40 classic recipes that make the most of this nutritious ingredient in all kinds of delicious ways, from sweet-and-sour marinades to delectable honey pastries. It comes with over 675 beautiful photographs. With the current interest in beekeeping and its delicious end product, honey, this boxed book set is perfect for beekeepers and cooks. Advice is given on understanding the lifestyle of bees and the hierarchy in the hive, as well as every aspect of caring for bees, how to house them and maintain the hive, the plants and crops they need, and dealing with common problems and diseases. As well as providing a fascinating history, the honey book features recipes for using honey in cooking, healing remedies, beauty care and household products. These captivating volumes will inspire both the cook and beekeeper to start a colony and harvest the products of the hive.

Ditch the gas grill and light your fire with this comprehensive guide from the author of The New Camp Cookbook. The Backyard Fire Cookbook offers techniques and recipes to master cooking with live fire and coals, including planking, cast iron, foil packets, and more. There's no denying the thrill of cooking outdoors and the sense of community it brings when people gather around a fire, and in this book, author Linda Ly will teach you how to master the flames. For the adventurous, start by building a home fire pit. It's easier than it sounds and requires minimal investment of time and space. If you'd rather not, that's okay! There are plenty of other options, from vessel fire pits to tabletop grills. Even a charcoal kettle grill will give you more flavor than cooking with gas. Ly also covers everything you need to know about fuel sources (hardwood, hardwood lump charcoal, and smoking wood), her go-to grilling tools and accessories, secrets for stocking an indoor and outdoor pantry, fire making, fire safety, and tips and tricks for grilling more efficiently. You can choose your own adventure with over 70 recipes for ember roasting, wood-fired cooking, charcoal grilling, and foil pack meals. Next-level techniques like dutch oven cooking, grilling a la plancha, and plank grilling are all part of the fun, too. With modern twists on classics and globally-inspired meals like Smoky Ember-Roasted Eggplant Dip, Thai Chicken Pizza with Sweet Chili Sauce, Grilled Oysters with Kimchi Butter, Bacon-Wrapped Meatloaf on a Plank, and Artichoke, Sun-Dried Tomato, and Feta Stuffed Flank Steak, you'll find a recipe for almost every occasion. This is not a book about low-and-slow barbecue, and you won't find overnight marinades or complicated recipes, either. Ly aims to encourage easy, accessible grilling that you look forward to doing on a weeknight because, quite simply, food just tastes better outside. Whether you're a seasoned home cook or a novice on the grill, The Backyard Fire Cookbook will help you make the backyard your new kitchen.

Discover the surprising reason restrictive diets don't work-and a practical, science-based guide to reclaim your health through the power of real food. Carbs aren't causing your weight gain. Dairy may not be the reason for your upset stomach. And your liver isn't fatty because of the occasional hamburger. It's time to enjoy eating everything again-and to reclaim our health along the way. Eat Everything offers a better alternative to complicated, minimally effective, and highly restrictive diets. Physician Dawn Harris Sherling lays out compelling new evidence implicating food additives as the real culprits behind diet-related diseases and shares simple, actionable advice to heal. We're constantly told to fear carbs, gluten, and dairy, and we turn to strict diets to solve our health problems. Yet Americans still have one of the highest rates of obesity and diabetes in the world, and millions suffer from digestive ailments like irritable bowel syndrome (IBS). Digging into emerging research, Dr. Sherling realized it's not the foods but the food additives, especially emulsifiers, that are at the root of our problems. Our bodies can't digest them, but they feed our microbiomes and they're everywhere in the ultra-processed foods that make up about half of our daily diets. In this refreshing and accessible guide, readers will learn: How to lose weight without a restrictive diet Why so many popular ultra-processed foods are actively harmful to our bodies How to navigate eating at restaurants-for any meal or occasion Tips for filling our grocery bags with real food Why avoiding food additives is beneficial for our bodies and minds How to embrace healthful cooking at home, with 30 delicious recipes Dr. Sherling lays out the research on food additives and offers a straightforward guide to eating just about everything (yes, even bread, pasta, and ice cream!) without pain, worry, or guilt. This isn't just another restrictive diet in disguise; it's a call to rediscover our love of real food.

Immigrant children first speak the language of their mothers, and in Toledo, Ohio's Little Syria neighborhood where Joseph Geha grew up, the first place he would go to find his mother would be the kitchen. Many of today's immigrants use Skype to keep in touch with folks back in the old country but in those "radio days" of old before the luxuries of hot running water or freezers, much less refrigeration, blenders, or microwaves, the kitchen was where an immigrant mother usually had to be, snapping peas or rolling grape leaves while she waited for the dough to rise. There, Geha's mother took special pride in the traditional Syro-Lebanese food she cooked, such as stuffed eggplant, lentil soup, kibbeh with tahini sauce, shish barak, and fragrant sesame cookies. As much a memoir as a cookbook, Kitchen Arabic illustrates the journey of Geha's early years in America and his family's struggle to learn the language and ways of a new world. A compilation of family recipes and of the stories that came with them, it deftly blends culture with cuisine. In her kitchen, Geha's mother took special pride in the Arabic dishes she cooked, cherishing that aspect of her heritage that, unlike language, has changed very little over time and distance. With this book, Geha shares how the food of his heritage sustained his family throughout that cultural journey, speaking to them-in a language that needs no translation-of joy and comfort and love.

Now with a new epilogue, the UK's most influential food and drink journalist shoots a few sacred cows of food culture. Buying 'locally' does no good. Farmers' markets are merely a lifestyle choice. And 'organic' is little more than a marketing label, way past its sell by date. This may be a little hard to swallow for the ethically-aware food shopper but it doesn't make it any less true. And now the UK's most outspoken and entertaining food writer is ready to explain why. Jay Rayner combines personal experience and hard-nosed reportage to explain why the doctrine of organic has been eclipsed by the need for sustainable intensification; and why the future lies in large-scale food production rather than the cottage industries that foodies often cheer for. From the cornfields of America to the killing lines of Yorkshire abattoirs via the sheep-covered hills of New Zealand, Rayner takes us on a journey that will change the way we shop, cook and eat forever. And give us a few belly laughs along the way.

Food photography is a rapidly-growing genre, and whether you're a food blogger looking to take your presentation to the next level, or a professional photographer keen to expand into this lucrative market, this book has everything you need to make it all a piece of cake. Using the techniques she has developed through years of professional success, Beata Lubas will teach you how to anticipate your clients' needs, articulate your own style, and skillfully manufacture sumptuous shots that leap from the page. Learn how to tell food stories using light, colour and shape to evoke atmosphere. Discover methods for shaping natural light to produce magical images in any environment. Combine styling tricks and camera skills to create sensational compositions. With clear, concise and comprehensive instruction to suite every skill level, this book takes you through all the stages involved in creating incredible food photography. So much more than just a guide to photographing food, this is a must-read manual for every photographer working with natural light.

It is well to remember that the stomach governs the world. Winston Churchill Mrs. Landemare s food is distinguished. She is an inspired intuitive cook. Clementine Churchill "Churchill s Cookbook" provides fascinating insight into what the legendary prime minister ate during World War II, containing over three hundred delicious recipes created by his personal cook, Georgina Landemare. The celebrity cook of her day, Landemare specialized in creating sumptuous feasts for England s nobility. At the outbreak of the Second World War, however, she devoted her full-time services to the Churchill family, declaring This will be my war work! She worked for the prime minster throughout the war; she was up at dawn preparing his breakfast and remained steadfastly in the kitchen until after his last whiskey at night. On VE Night, Churchill told her that he could not have managed through the war without her. With an introduction by Phil Reed, director of the Churchill War Rooms, "Churchill s Cookbook" marks the fiftieth anniversary of Churchill s death and the seventieth anniversary of VE Day. Covering mouth-watering cakes, biscuits, and puddings; healthy salads; and warming soups; this timely publication revives some forgotten British classics and reveals the food that sustained Churchill during his finest hours."

Serve yourself something amazing--you're worth it Cooking For One For Dummies is full of recipes to inspire you to create delicious meals, without packing your fridge full of forgotten leftovers. Learn to make mug cakes in the microwave, teriyaki salmon, and everything in between, with easy-to-follow instructions. We also cover cooking basics, so you can build your skills and wow the person whose opinion matters most--you. Stock up on kitchen tools you need to home-chef successfully, figure out healthy grocery shopping for one, and follow dozens of fantastic recipes. It's fun, it's delicious, it's healthy, and it's efficient. Let's start cooking for one. Cook over 100 delicious recipes designed for single servings Level up your cooking technique with step-by-step explanations Spice up leftovers for round two and plan your meals ahead of time Build good kitchen habits and use the right tools for the job Singles who want to learn how to cook appropriate servings of delicious food will love this recipe book and solo cooking guide.

Cook craveable comfort food favorites and find joy in your kitchen's happy little accidents with this one-of-a-kind cookbook for Bob Ross fans and aspiring chefs of all ages.Featuring comfort-food favorites inspired by Bob Ross's words and landscapes capturing the beauty of nature, this collection of recipes is as delightful and distinctive as the artist himself.The Bob Ross Cookbook: Happy Little Recipes for Family and Friends includes recipes and entertaining ideas based on the art and wisdom of Bob Ross, evoking the painter's signature wisdom and tone. Learn how to apply his laid back, meditative approach to delicious meals such as:Nothing to It Pot RoastVan Dyke Browned MeatballsGolden Sunset Shrimp ScampiUpstream Salmon CroquettesHappy Little Roasted ChickenCurly Topped Veggie Mac and CheeseBrunch Palette QuicheCabin Roasted VegetablesAnd much more!Peppered with Bob's own art and quotes and featuring full-color food illustrations from a certified Bob Ross painting instructor, this cookbook features easy-to-follow recipes that include 'Bravery Test' sidebars for when you want to take it up a notch. You know The Joy of Painting; now learn the joy of cooking with Bob Ross.

75 recipes for beauty from the author of Zen and Tonic.

What we eat directly affects our complexion and determines how we age. Diets rich in protein, healthy fats and good carbohydrates not only yield beautiful skin but also slow the aging process. With guidance from holistic health coach Jules Aron, eating for beauty is simple and pleasurable. Lavishly illustrated, Nourish and Glow lets you indulge in snacks, soups, salads and desserts you can feel good about.

For more than 25 years Noriko Morishita has studied and practised the intricate rules of the famous Japanese Tea Ceremony, trying to master its complexities in order to find inner peace. In this vivid account of her experience of the universal trials and triumphs of adulthood, Morishita connects the core tenets of this ancient art with leading a fulfilling life, showing how we too may use mindfulness to achieve happiness.

McGee On Food And Cooking is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGee On Food And Cooking renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages. Harold McGee's original On Food And Cooking was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decade

Inspiring, empowering, beautiful, and moving, Why We Cook explores the place where food meets feminism. In it, artist Lindsay Gardner brings together stories, essays, kitchen profiles, interviews, and more, featuring 112 women restaurateurs, food producers, activists, writers, professional chefs, and home cooks - all of whom are dedicated not only to their craft, but to changing the world of food. There are profiles on changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants' rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she cofounded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. With her rich visual storytelling gifts - the book is filled with beautiful watercolour illustrations and portraits - Gardner not only captures a sense of what is unique about each of the women, bringing them to life, but adds layers of nuance and insight to their words and their work. Together, their voices reveal the power of food to uplift and nourish, reveal complex questions, and effect change, and offer us all the opportunity to learn about each other and about ourselves.

Stellen Sie sich vor, Sie sitzen am Mittelmeer in einer Taverne, die FA1/4A e im Sand, nippen an einem Wein und genieA en, je nachdem, wo Sie gerade sitzen, exotische Tabbouleh, kAstliche Lasagne oder griechischen Joghurt mit Honig und WalnA1/4ssen. Diese und viele weitere KAstlichkeiten der mediterranen KA1/4che kAnnen Sie sich mit diesem Buch in die eigene KA1/4che holen. Und das ganz ohne schlechtes Gewissen, denn die mediterrane KA1/4che ist bekAmmlich und gesund und eignet sich deshalb auch gut zum Abnehmen. Also ran an den Herd! A ber 150 Rezepte mit Zutatenliste, Schritt-fA1/4r-Schritt-Anleitungen und NAhrwertangaben erwarten Sie.