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Books > Food & Drink > General cookery > Cookery by ingredient > General
Today our kids consume at least three times the recommended daily
allowance of sugar. And it's not just because they are drinking too
many sodas. Added sugar lurks everywhere in our food - in yogurts
and bottled salad dressings, in jarred tomato sauce and oatmeal
packets, and on and on. And it's a real problem - excess sugar can
lead to a variety of health issues, including cavities, of course,
but also type 2 diabetes, high blood pressure, and fatty liver
disease. Here to help concerned parents is a family cookbook that
addresses the problem with reduced-sugar versions of kids'
favourite foods, including dessert. Functioning like a cross
between Eat This, Not That and Deceptively Delicious, Half the
Sugar, All the Love is an eye-opening education, an action plan,
and a cookbook all in one. It shows us how to shop smartly to avoid
hidden sugars. Busts the most common myths about sugar (honey is
not healthier, sugar substitutes are questionable at best). Gives
seven easy tips for globally reducing added sugar at home. Helps us
stock our pantries with better ingredients. And then offers 100
family-friendly recipes that minimize added sugar while maximising
flavour, from granolas and yogurt pops for breakfast through
big-batch sauces to make the tastiest dinners, to ingenious
desserts - like the author's favourite Chocolate and Peanut Butter
Snack Cake that gets its sweetness from dates.
Low in carbs, fats, and sugars, and naturally packed with vitamin
C, cauliflower is the super-est of all superfoods. Why cauliflower?
It's a chameleon and can take on any flavour and texture. In her
first cookbook, food blogger and recipe developer Lindsay Grimes
Freedman brings her expertise in creating delicious, healthful, and
practical recipes to one of the food world's most trending topics:
cauliflower. With more than 75 recipes built around the five ways
to prep cauliflower (as a whole head, florets, steaks, riced, and
meal), Freedman transforms this versatile veggie into smoothies and
scones, pizza crusts and pasta sauces, and sides and salads. Super
swaps include falafel made with cauliflower and Caesar salad made
with a cauliflower-based dressing, even cauliflower nachos, "bacon"
bits, tots, and French toast. The recipes are healthful and easily
adaptable for any diet without skimping on flavour or satisfaction.
By harnessing the power of this anti-inflammatory veggie, readers
will reap all the benefits of a plant-based diet without missing
out on any of the good stuff.
Make a change in 2022 with Cook. Nourish. Glow., filled with over
120 recipes to help you lose weight, feel healthier, and eat better
'One of Britain's top Super Nutritionists' Daily Mail ________
Following the phenomenal success of her bestselling first book,
Eat. Nourish. Glow, Amelia Freer returns with her much-awaited
cookbook Cook. Nourish. Glow. With over 100 delicious and
easy-to-prepare recipes, Amelia equips you with the skills and
knowledge to improve your health while empowering you to cook with
confidence. A professional nutritional therapist, she promotes a
gluten, refined sugar and dairy-free lifestyle instead of endless
fad diets. Cook. Nourish. Glow. covers cooking in the simplest
terms, featuring step-by-step visuals designed for the novice chef;
how to use and prepare staple pantry ingredients; eating clean on
the go; a 'naughty' chapter - because living healthily is about
consistency, not perfection - and a chapter full of dishes designed
to combat gut-related issues. Recipes include: * FINE OMELETTE
LAYERED with TOMATO and SAFFRON, TAPENADE and MIXED HERBS * SWEET
POTATO CAKES with GRILLED TIGER PRAWNS and SAFFRON SAUCE * EGGS and
LEEKS with TABASCO and TARRAGON DRESSING * FIG and RASPBERRY PANNA
COTTA With Amelia's help, anyone can learn how to assemble
nourishing food in minutes using fresh ingredients that will
transform how you look and feel.
Over 120 delicious recipes featuring flavorful and nutritious
berries! Try Blueberry Buttermilk Muffins, Strawberry Peach
Meringue Pie, Raspberry Dream Bars, Blackberry Summer Salad or
Boysenberry Mint Frosty, and many more. Tempting recipes for all
occasions. Includes berry facts and trivia!
Uncover the "Mystery" and the "History." You'll learn the story of
the origins of the BBQ and how it evolved into today's most popular
form of cooking. Mouthwatering recipes for Beef, Chicken, Pork,
Turkey, Fish and Vegetables too! In addition, included are basic
BBQ tips, regional differences, gas vs. charcoal, smoker tips,
utensil tips and "Easy BBQ Recipes."
After my husband David's heart attack in the late eighties, I
became compulsively conscious of what he ate. Fat and cholesterol
were as closely monitored as his blood pressure and pulse. Equally
concerned about our young son Jordan, who was tested and found to
have hereditary high cholesterol, diet and nutrition became my
primary focus. After many consultations with hospital dieticians
and outside nutritionalists, we were given charts, books, and the
clear message, No Red Meat! As a good dietary student frightened by
our situation, I diligently followed the dictates of the hospital,
making the directives a learning process. We eliminated red meat
from our diet and transformed all of the gourmet cooking my family
had become accustomed to into healthy and acceptable heart smart
cuisine. Challenges always entice me...the bigger the challenges,
the more interesting it becomes. We began eating endless quantities
of vegetables, fruits, chicken, turkey, and tofu (higher in fat,
but still legitimate). Still, we longed for that juicy burger or
succulent rare steak. Three years later and tofued into oblivion,
David and I were in South Dakota, as David was commissioned to do
the painting for Mt. Rushmore's fiftieth anniversary celebration.
Numerous local eateries were serving buffalo burgers and other
bison specialities - touting this game as a healthy alternative to
beef. The claims were accurate; there was virtually no fat present
in the meat. Buffalo/bison became the salvation of our dietary
dilemma.
With chapters on the history of hot sauce, tips and recipes for
making your own at home, and more than 50 recipes, ranging from
nuclear wings to Carolina sloppy joes to spicy bloody marys, this
is the be-all and end-all cookbook for pepper sauce aficionados.
Jeffrey Yoskowitz and Liz Alpern are two of the leaders of the
movement to revolutionise Ashkenazi cuisine. Together, they
co-founded The Gefilteria in 2012, a Brooklyn-grown business that
sets out to reimagine Jewish classics while championing Old World
slow food techniques. Here in their first ever cookbook including
100-plus recipes pulled deep from the culinary histories of Eastern
Europe and the diaspora community of North America, they draw
inspiration from the legacies of Jewish pickle shops, bakeries,
appetizing shops, dairy restaurants, delicatessens, and holiday
kitchens. Tapping into the zeitgeist of rediscovering Old World
food traditions like pickling, fermenting, and baking, at the heart
of which are the values of resourcefulness and seasonality, The
Gefilte Manifesto encourages anyone and everyone to incorporate
healthy and vital Ashkenazi recipes into their everyday repertoire.
There's so much you can do with Tofoo! Tear it, chop it, fry it,
marinade it, dice it or slice it, tofu is the secret ingredient to
delicious, hearty vegetarian eating. The Tofoo Cookbook is filled
with 100 satisfying, uncomplicated and frankly delicious dishes for
every taste. With easy to follow steps on prepping tofu, delicious
marinades and tips for nailing the basics, this book is the perfect
guide for anyone looking to add a little to-fun into their cooking.
Including classics like Tofu Shakshuka, Tofish and Chips and Tofu
Poke Bowls to exciting new recipes like Chipotle Tofu Tacos, Panko
Tofu Bao Buns and Sumac Tofu with Tahini Sauce, this book is
perfect for everyone from the most dedicated vegetarians to the
reluctant flexitarian. From breakfast to brunch, speedy lunches to
delicious dinners, this book has everything you need to create some
tofu-riffic meals.
A comprehensive, deeply personal, and visually stunning guide to
growing and cooking vegetables from Britain's foremost food writer,
with more than 400 recipes and extensive gardening notes.
In the tradition of "Roast Chicken and Other Stories" comes
"Tender," a passionate guide to savoring the best the garden has to
offer. An instant classic when it was first published in the UK,
"Tender" is a cookbook, a primer on produce, and above all, a
beloved author's homage to his favorite vegetables. Slater's
inspired and inspiring writing makes this a book to sit with and
savor as much as one to prop open in the kitchen. The chapters
explore 29 vegetables and offer enticing, comforting recipes such
as Potato Cakes with Chard and Taleggio, a Tart of asparagus and
Tarragon, and Grilled Lamb with Eggplant and Za'atar. With wit,
enthusiasm, and a charming lack of pretension, Slater champions
vegetables--through hands-on nurturing in the garden and
straightforward preparations in the kitchen--with this truly
essential book for every kitchen library.
Finalist for the 2016 IACP Awards: Julia Child First Book Eat More
Vegetables. James Beard Award-winning chef of celebrated Atlanta
restaurant Miller Union, Steven Satterfield-dubbed the "Vegetable
Shaman" by the New York Times' Sam Sifton-has enchanted diners with
his vegetable dishes, capturing the essence of fresh produce
through a simple, elegant cooking style. Like his contemporaries
April Bloomfield and Fergus Henderson, who use the whole animal
from nose to tail in their dishes, Satterfield believes in making
the most out of the edible parts of the plant, from root to leaf.
Satterfield embodies an authentic approach to farmstead-inspired
cooking, incorporating seasonal fresh produce into everyday
cuisine. His trademark is simple food and in his creative hands he
continually updates the region's legendary dishes-easy yet sublime
fare that can be made in the home kitchen. Root to Leaf is not a
vegetarian cookbook, it's a cookbook that celebrates the world of
fresh produce. Everyone, from the omnivore to the vegan, will find
something here. Organized by seasons, and with a decidedly Southern
flair, Satterfield's collection mouthwatering recipes make the most
of available produce from local markets, foraging, and the home
garden. A must-have for the home cook, this beautifully designed
cookbook, with its stunning color photographs, elevates the bounty
of the fruit and vegetable kingdom as never before.
Grains have always played an important part in a healthy diet, but
not everyone knows how to cook with them. Ghillie not only
discusses all the grains - their provenance, nutritional benefit,
how best to cook them - but showcases over 100 international
recipes that celebrate them. Start the day with Breakfast Quinoa
with Raisins and Honey, take Maki and California Rolls to work for
lunch, bake some Lazy Courgette & Sundried Tomato Cornbread at
the weekend, create a feast of Fragrant Vegetable Biryani for
friends, knock up a bulgar wheat Tabbouleh or Fennel Freekeh Pilav
for a quick midweek supper or indulge in a Polenta and Ricotta
Berry Torte. Everyone should be eating more of these grains rather
than relying on staples like pasta and this book is here to inspire
and excite.
"Taste: Seasonal Dishes from a Prairie Table" showcases local
ingredients in delicious, easy-to-follow recipes perfect for
sharing with family and friends. With stunning photography and an
engaging narrative, this important new cookbook celebrates the
bounty and richness of Canada's prairies.
In "Taste," cooking expert and documentary food photographer CJ
Katz guides you on a culinary journey through the prairies. More
than 120 recipes and seasonal menus will feed your belly, fire your
spirit, and leave you hungering for more of the tastes that
Saskatchewan and the prairies have to offer.
Boy, do we love our s'mores. Americans buy an estimated 90 million
pounds of marshmallows a year, and more than half are toasted and
sandwiched with a chocolate bar between two graham crackers. Which
inspired Dan Whalen to ask: What would happen if you kept the
s'mores architecture - three layers of gooey, melty, and crunchy -
but changed it up? The result: Salted Caramel S'mores, Lemon
Meringue S'mores, Kettle Corn S'mores, not to mention the Elvis - a
bacon, banana, and peanut butter s'more. In 50 playful recipes,
photographed in full colour and packaged in a puffy square format
reminiscent of the original formation, S'mores! completely
redefines what a s'more is - and where it can be made - by
designing all recipes to be made in a standard oven (adapted for an
outdoor fire). Dan Whalen, who in his last book tackled another
singular passion, Tots!, redefines both the filling of the s'more -
ice cream, sweet potatoes, cereal, Peeps, Sriracha, figs, avocado,
even a scallop (which bears some resemblance to a marshmallow) -
and the "cracker" - using phyllo dough, pie crust, potato chips,
and cannoli sheets. From the deliciously simple Nutella S'mores to
the sophisticated Grilled Peach Basil S'mores, this book
emphatically and mouthwateringly puts the more! in s'mores.
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