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Easy steps to transform your gut health! Better gut health, better you! Revitalising your gut health can help with bloating, weight-loss, sleep, sugar-cravings, energy, immunity, mental health and a range of treatable diseases. Clinical nutritionist and best-selling author Sarah Di Lorenzo's four-week plan has helped thousands of her patients repair their inner health and now she's sharing it with you. The Gut Repair Plan is packed full of essential information about how the digestive system works, the good and bad bacteria in our gut, which foods are prebiotic and probiotic superstars, and which are the worst offenders. Sarah examines the science behind gut health and gives you tools to transform your gut health and change the way you eat forever. With practical advice, easy-to-follow meal plans and more than 50 delicious new recipes that are all nutrient dense, easy to prepare, low carbohydrate and cleansing. It's the perfect way to cleanse, repair, rebuild and seal your gut!.
Join the call of a just kitchen: where meal preparation is as much an act of resistance against injustice as marches and protests. For food and faith writers and podcasters Derrick Weston and Anna Woofenden, The Just Kitchen is about a passion for food, sharing meals, showing hospitality, and understanding cultures, faith traditions, food histories, and local foodways. Their authentic podcast conversations spill over the pages of this book and explore how the kitchen can be a place where the things we care about most in the world are reflected in the foods we prepare and the way we prepare them. In a world where disconnection from the earth, our food, our faith, and each other is becoming the norm, Weston and Woofenden bring together voices of hope who are working for a world of organic reconnections. They invite us to dig deeply into the complexity of ecology and food systems, as well as how faith communities are connected to them. This is an invitation to reprioritize the kitchen as a space for healing, community, activism, and celebration. Be inspired to see the sacred in the daily mundane, forge connection with the people and earth around you, and join the call of a just kitchen.
The definitive food lover's guide to making the right choices amidst a sea of ever-changing information We live in a culture awash with advice on nutrition and eating. But what does it really mean to eat healthy? FoodWISE is for anyone who has felt unsure about how to make the “right” food choices. It is for food lovers who want to be more knowledgeable and connected to their food, while also creating meaningful dining experiences around the table. With more than thirty years of experience in farm and food studies, Gigi Berardi, PhD, shows readers how to make food choices and prepare meals that are WISE: Whole, Informed, Sustainable, and Experience based. She offers practical guidance for how to comb the aisles of your local food market with confidence and renewed excitement and debunks the questionable science behind popular diets and trends, sharing some counterintuitive tips that may surprise you—like the health benefits of eating saturated fat! FoodWISE will revolutionize how you think about healthy, enjoyable, and socially conscious cuisine.
How did beer become one of the central commodities associated with the German nation? How did a little-known provincial production standard-the Reinheitsgebot, or Beer Purity Law-become a pillar of national consumer sentiments? How did the jovial, beer-drinking German become a fixture in the global imagination? While the connection between beer and Germany seems self-evident, A Nation Fermented reveals how it was produced through a strange brew of regional commercial and political pressures. Spanning from the late nineteenth century to the last decades of the twentieth, A Nation Fermented argues that the economic, regulatory, and cultural weight of Bavaria shaped the German nation in profound ways. Drawing on sources from over a dozen archives and repositories, Terrell weaves together subjects ranging from tax law to advertising, public health to European integration, and agriculture to global stereotypes. Offering a history of the Germany that Bavaria made over the twentieth century, A Nation Fermented both eschews sharp temporal divisions and forgoes conventional narratives centered on Prussia, Berlin, or the Rhineland. In so doing, Terrell offers a fresh take on the importance of provincial influences and the role of commodities and commerce in shaping the nation.
This comprehensive but accessible handbook is for the average coffee lover who wants to make better coffee at home. Unlike other coffee books, this one focuses exclusively on coffee-not espresso-and explores multiple pour-over, immersion, and cold-brew techniques on ten different devices. Thanks to a small but growing number of dedicated farmers, importers, roasters, and baristas, coffee quality is at an all-time high. But for nonprofessionals, achieving cafe quality at home can seem out of reach. With dozens of equipment options, conflicting information on how to use that equipment, and an industry language that, at times, doesn't seem made for the rest of us, it can be difficult to know where to begin. Craft Coffee: A Manual, written by a coffee enthusiast for coffee enthusiasts, is a comprehensive guide to improving your brew at home. The book provides all the information listeners need to discover what they like in a cup of specialty coffee-and how to replicate the perfect cup day after day. From the science of extraction and brewing techniques to choosing equipment and deciphering coffee bags, Craft Coffee focuses on the issues-cost, time, taste, and accessibility-that home coffee brewers negotiate and shows that no matter where you are in your coffee journey, you can make a great cup at home.
Have you ever purchased coffee based on delectable flavor notes-strawberry jam, milk chocolate, hazelnut-only to find none of it in your cup? It's a common experience among coffee lovers. These days, high-quality coffee can taste all kinds of ways, thanks to roasting techniques that help draw out the qualities of the bean. In addition to that characteristic coffee taste, you really can find hints of fruit, chocolate, and nuts in your cup-all it takes is a little knowledge, a little practice, and the ability to slow down and savor. In How to Taste Coffee, bestselling author Jessica Easto explains why flavor notes are not always as straightforward with coffee as they are with other beverages, such as wine, beer, and spirits. You'll learn how our senses perceive coffee, what creates and affects coffee flavor, and how to practice your sensory skills, using the same tools and resources as coffee professionals. With nineteen exercises designed to help you identify and talk about what you're tasting, you'll come away with a more developed palate, an improved ability to choose coffee you're going to love, and a better understanding of the astounding complexity contained within these tiny beans.
Cassoulet Confessions is an enthralling memoir by award-winning food and travel writer Sylvie Bigar that reveals how a simple journalistic assignment sparked a culinary obsession and transcended into a quest for identity. Set in the stunning southern French countryside, this honest and poignant memoir conveys hunger for authentic food and a universal hunger for home. In Cassoulet Confessions, Sylvie travels across the Atlantic from her home in New York to the origin of cassoulet-the Occitanie region of Southern France. There she immerses herself in all things cassoulet: the quintessential historic meat and bean stew. From her first spoonful, she is transported back to her dramatic childhood in Geneva, Switzerland, and finds herself journeying through an unexpected rabbit hole of memories. Not only does she discover the deeper meanings of her ancestral French cuisine, but she is ultimately transformed by having to face her unsettling, complex family history. Sylvie's simple but poetic prose immerses us in her story: we smell the simmering aromas of French kitchens, empathize with her family dilemmas, and experience her internal struggle to understand and ultimately accept herself.
Are you concerned about the rising costs of feeding your family, where your food comes from, or what's in the cleaning products you use every day? Melissa K. Norris, host of the popular Pioneering Today podcast, wants to help you embrace a simpler, more natural lifestyle. In The Made-from-Scratch Life, Melissa shares easy-to-follow instructions (and plenty of inspiration) on how to... -grow and preserve your own food -build a well-stocked pantry -cook hearty meals featuring homegrown ingredients -create safe and effective cleaning products -raise animals for healthier and more sustainable sources of meat and dairy Filled with helpful charts, checklists, and recipes, this guide gives you the know-how you need to incorporate time-tested homesteading practices into your everyday life.
'Helen has a way to take big ideas and convey them with warmth and wisdom' Dr Rangan Chatterjee 'Enlightening and entertaining' Helen Thorn 'Ditch all the other parenting books' Matt Rudd 'Witty and informative' Meik Wiking After a decade of living in Denmark and raising a family there, Helen Russell noticed that Nordic children are different. They eat differently. They learn differently. They run, jump and climb out in nature for hours a day, even though the weather is terrible and it's dark October to March. And then they grow up to be some of the happiest adults on the planet. Her question was: how? In How to Raise a Viking, Russell takes a deep dive into the parenting culture of Denmark and the other Nordic nations, from parental leave policies to school structure, screen time, and the surprising customs that lead to happy, well-adjusted humans. This fascinating peek behind the cultural curtain allows readers a glimpse of another world, where babies sleep outside in their prams up to -20°C and pre-schoolers wield axes. Refreshingly funny and unfailingly optimistic about the new generation of humans growing up in the world right now, this is a heart-warming love letter to Russell's adopted homeland and proof that we could all use a bit more Viking in our lives.
From the New York Times bestselling author of World of Wonders, a lyrical book of short essays about food, offering a banquet of tastes, smells, memories, associations, and marvelous curiosities from nature In Bite by Bite, poet and essayist Aimee Nezhukumatathil explores the way food and drink evoke our associations and remembrances—a subtext or layering, a flavor tinged with joy, shame, exuberance, grief, desire, or nostalgia. Nezhukmatathil restores our astonishment and wonder about food through her encounters with a range of foods and food traditions. From shave ice to lumpia, mangoes to pecans, rambutan to vanilla, she investigates how food marks our experiences and identities and explores the boundaries between heritage and memory. Bite by Bite offers a rich and textured kaleidoscope of vignettes and visions into the world of food and nature, drawn together by intimate and humorous personal reflections, with Fumi Nakamura's gorgeous imagery and illustration.
Pocha ; short for pojangmacha , which literally translates as 'covered wagon'; pocha is a tented or tarpaulin-covered stall, bar or market vendor serving up cheap and unfussy Korean comfort food, snacks and drinks. In Pocha , Su Scott is going home to the streets where she grew up and the food that shaped her. From daybreak to sundown, 80 delicious and playful recipes take you on a journey through the narrow streets of Seoul and sheltered halls of tarpaulin-roofed markets where dust motes and steam glitter in the glow of orange tungsten lights. This is unfussy, easy, comforting food from a country that has perfected late night eating and drinking culture. From Corn Dogs and Fried Chicken to Kimchi Pancakes and Perilla Oil Noodles for slurping (and perhaps some ice-cold soju to wash it all down), Pocha invites you to bring the beating heart of Korea's food scene into your kitchen. Filled with vibrant location photography from Seoul that weaves a tale of Su's touching return to her home country, Pocha is an electric and tender cookbook.
Run a successful bar and a profitable business with expert advice on every aspect of bar management Running a Bar For Dummies shows veteran and future bar owners and managers how to establish and maintain a successful business. You'll learn insider tips for keeping customers satisfied and the business operating smoothly. With the easy-to-follow guidance in this book, you can navigate your way through the maze of licensing and permits, develop a business plan, learn how to market your business, and create a profitable establishment. You'll also find clear, no-nonsense guidance on dealing with tough customers. In today's changing industry and economy, you'll need to remain flexible and adapt quickly to changing conditions. This Dummies book shows you how to do exactly that. Learn what it takes to own and operate a bar Stay on the right side of the law with clear licensing and tax information Discover apps, strategies, technology tools. and best practices for staying stocked and making a profit Improve your revenue, boost your online presence, spruce up your marketing plan, and find ways to keep your business healthy and viable Running a Bar For Dummies is great for anyone considering buying or running a bar or pub, or anyone who needs guidance on running an existing bar more efficiently.
“THE DEFINITIVE HISTORY OF BOURBON.”— Sacramento Bee A Southern Independent Booksellers Alliance Bestseller A ROLLICKING BIOGRAPHY OF BOURBON WHISKEY THAT DOUBLES AS “A COMPLEX AND ENTERTAINING” ( WALL STREET JOURNAL ) HISTORY OF AMERICA ITSELF Few products are so completely or intimately steeped in the American story as bourbon whiskey. As Dane Huckelbridge's masterfully crafted history reveals, the iconic amber spirit is the American experience, distilled, aged, and sealed in a bottle.
A haunting and beautiful memoir from a Cambodian refugee who lost her country and her family during Pol Pot's genocide in the 1970s but who finds hope by reclaiming the recipes she tasted in her mother's kitchen. RECIPE: HOW TO CHANGE CLOTH INTO DIAMOND Take a well-fed nine-year-old with a big family and a fancy education. Fold in 2 revolutions, 2 civil wars, and 1 wholesale extermination. Subtract a reliable source of food, life savings, and family members, until all are gone. Shave down childhood dreams for approximately two decades, until only subsistence remains. In Slow Noodles , Chantha Nguon recounts her life as a Cambodian refugee who loses everything and everyone—her home, her family, her country—all but the remembered tastes and aromas of her mother’s kitchen. She summons the quiet rhythms of 1960s Battambang, her provincial hometown, before the dictator Pol Pot tore her country apart and killed more than a million Cambodians, many of them ethnic Vietnamese like Nguon and her family. Then, as an immigrant in Saigon, Nguon loses her mother, brothers, and sister and eventually flees to a refugee camp in Thailand. For two decades in exile, she survives by cooking in a brothel, serving drinks in a nightclub, making and selling street food, becoming a suture nurse, and weaving silk. Nguon’s irrepressible spirit and determination come through in this lyrical memoir that includes more than twenty family recipes such as sour chicken-lime soup, green papaya pickles, and pâté de foie, as well as Khmer curries, stir-fries, and handmade bánh canh noodles. Through it all, re-creating the dishes from her childhood becomes an act of resistance, of reclaiming her place in the world, of upholding the values the Khmer Rouge sought to destroy, and of honoring the memory of her beloved mother, whose “slow noodles” approach to healing and cooking prioritized time and care over expediency. Slow Noodles is an inspiring testament to the power of food to keep alive a refugee’s connection to her past and spark hope for a beautiful life.
A moving picture book biography about chef José Andrés, who, along with his World Central Kitchen organization, is sure to inspire kids to help out in their own communities. José Andrés’s love of cooking began as a young boy in Spain as he gathered the wood to make the fire that would cook the paella just right. José loved everything about it: the sizzling olive oil, the mounds of chopped vegetables, and the smell of saffron. When he left home, he realized he wanted to tell stories with food. And tell them he did, creating magic with the seeds of ripe tomatoes and pomegranates and cheese. His dreams grew until they were as big as the stars in the sky. He thought, No one should ever go hungry. I want to help feed the world — and World Central Kitchen was born. From the earthquake in Haiti to the war in Ukraine and the Covid pandemic, José and his team at World Central Kitchen have been at the frontlines, serving more than 200 million meals and counting, and bringing comfort and hope in the darkest times. With a lyrical text and stunning illustrations, here is a picture book biography about a world-renowned humanitarian and chef that’s sure to inspire a new generation of community helpers.
Easy-to-follow recipes for nourishing, satisfying, diabetes-friendly meals Diabetes Cookbook For Dummies helps you maintain control of your health without giving up tasty, fulfilling meals. With 125 new recipes and an eight-page color insert, this cookbook combines fabulous flavors with proven health benefits. Award winning chef Amy Riolo and internationally renowned doctor Simon Poole provide a holistic understanding of diabetes and show you how to maximize nutrition at meals whether you're living with diabetes, prediabetes, or simply want to gain better control of your health. Each recipe includes a breakdown of ingredients, explaining how various taste profiles affect health and giving you a glimpse of the powerful effects of micronutrients and bioactive compounds. Learn to boost your health and feel better with this trusted Dummies cookbook. Create diabetes-friendly meals that balance high-quality carbohydrates with healthy fats and sustainable proteins Enjoy delicious, chef-inspired recipes that everyone will love Learn how micronutrients and superfoods can enhance your health and life Follow meal plans that make sense, no matter where in the world you are located Get a clear summary of the latest scientific understanding of diabetes nutrition Following the nutritional advice and recipes in this guide will prove that even with diabetes, living with both pleasure and health in mind is easy. Those newly diagnosed with diabetes or prediabetes, and their care givers will love the mouth-watering recipes in Diabetes Cookbook For Dummies .
Master the fire and discover the flavor of grilling—meat, fish, veggies, and more—with YouTube star Sam Zien. Your quest is over—the holy grail of outdoor cooking is here. Unique, charismatic, and a damn fine cook, Sam the Cooking Guy has made perfecting backyard barbecuing his worthy mission. From keeping a chicken breast tender to smoking a turkey, from "dino ribs" to artichokes, these recipes will take your grill game to the next level. Gas versus charcoal? Why is mayo magical? What if a vegetarian is coming for dinner? These questions and more are answered in this indispensable guide to cooking with fire and smoke. Perfect for beginners and seasoned grill aficionados alike, these 100+ recipes include appetizers, vegetables, chicken (and one duck!), seafood, kebabs, side dishes, and desserts. Start with the Caveman Steak and work up to the Whole Grilled Fish with Cilantro, Chile, and Lime. Make it a full-course meal with the Chopped Grilled Caesar and Angel Food Cake with Grandma Ruth's Chocolate Sauce and Grilled Pineapple.
An intimate reflection on tropical island cooking's bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz. The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation. This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home. Recipes include: Coco Bread from Jamaica Arroz con Jueyes (Stewed Crab Rice) from Puerto Rico Masikita (Papaya-Marinated Beef Skewers) from Madagascar Bebek Betutu (Roasted Duck in Banana Leaf) from Indonesia Lechon Kawali (Crispy Fried Pork Belly) from the Philippines Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across these island nations pair remarkably well together, despite distance and cultural differences. The ingredients and deep-rooted cooking techniques in each of these recipes typify the harmonious, synchronous spirit found in each culture's unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul nourishing and flavorful. Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act. AN AUTHENTIC DEEP DIVE INTO UNDERREPRESENTED FOODWAYS: Amid environmental chaos and food insecurity, and with limited ingredients, islanders cook in ways that are soul nourishing and emphasize flavor. This book expertly and authentically presents the diverse recipes and techniques of the islands of the Indian, Atlantic, and Pacific Oceans. DETAILED RECIPES AND FULL-COLOR PHOTOGRAPHS: Each of the techniques and recipes are paired with lots of how-tos and step-by-step guides, including key historical and scientific background to help you master these delicious recipes—from quick pickles to soups, stews, and barbecues—at home. EXPERT AUTHOR AND A LEADING VOICE: Von Diaz is a celebrated author and seasoned food researcher who has dedicated her life to bringing forth unique food stories and the people behind them. Perfect for: Anyone interested in learning more about AAPI cooking and cuisine A great hostess gift or self-purchase for those who enjoy entertaining and exploring food cultures around the world An educational and practical resource for sustainable cooking enthusiasts Special occasion, holiday, or birthday present for foodies and cookbook collectors Those who enjoy Salt, Fat, Acid, Heat; Coconut & Sambal; Cook Real Hawai'i; and Ottolenghi cookbooks.
The innovative James Beard Award–winning podcaster who changed the way you think about pasta shapes with his invention of the viral sensation cascatelli now does the same for pasta sauces in this fun and charmingly obsessive cookbook, which includes a foreword from bestselling author J. Kenji López-Alt. When Sporkful podcast host Dan Pashman launched cascatelli, a new pasta shape he invented that he designed to hold tons of sauce, stay on the fork, and be incredibly satisfying to bite into, it went viral and was named one of TIME Magazine's Best Inventions of the Year. VICE called him "a modern pasta legend." But as Dan was flooded with pictures of what people were making with his pasta, he was disappointed to see how limited the dishes were: tomato sauce, meat sauce, mac and cheese, over and over. A few party animals made pesto. So Dan set out to revolutionize people's conceptions of pasta sauces, just as he did with pasta shapes. He traveled across Italy and worked with an all-star team of recipe developers in the US to create a new kind of pasta sauce cookbook for people bored with the old standbys. That's why there's no 3-hour marinara recipe or fresh pasta made from scratch in this book. No photos of nonnas caked in flour or the hills of Tuscany. Instead it's time to show the world—Anything's Pastable. Here you'll enjoy dishes inspired by a range of ingredients and cuisines: Kimchi Carbonara Cacio e Pepe e Chili Crisp Keema Bolognese Mapo Tofu Cascatelli Shakshuka and Shells Smoked Cheddar and Chicken Manicotti "Enchiladas" Linguine with Miso Clam Sauce Shrimp and Andouille Mac and Cheese Lesser-known Italian pasta dishes with a twist: Spaghetti all'Assassina (spicy pasta pan fried until charred and crispy crunchy) Ciceri e Tria (chewy fresh pasta with crispy fried pasta in a light chickpea broth) Cavatelli with Roasted Artichokes and Preserved Lemon Creste di Gallo with Fava Beans and Dandelion Greens Pasta Frittata Fun and delicious concoctions that may—or may not—be how they do it in Italy: Spinach Artichoke Dip Lasagna Pinwheels Pasta Pizza (the "crust" is fettucine fused together) Roman Cafeteria Hot Dog Pasta Salad with Canned Veggies With an incredible array of recipes, Dan showcases the limitless pastabilities when you really know how to use your noodle.
From the original small-batch baker and author of Dessert for Two, 95 recipes to satisfy any craving without leaving you with a surplus of sweets. Since the launch of her popular food blog DessertForTwo.com, dessert lovers everywhere have been coming to Christina Lane for small-batch recipes for their favorite treats. Her fans will love being able to find the best of her cookies, bars, cakes, pies, puddings, and more in one place: Classic Dessert for Two. This collection features a hand-picked selection of Lane's most popular bakes, along with 20 never-been-published recipes, a brand-new introduction, and gorgeous full-color photography. Lane's familiar, friendly voice and clever methods for scaling down decadent desserts invite readers to step into the kitchen and whip up a perfectly portioned treat for themselves and a friend (or just themselves!). Perfect for new couples living together, empty nesters looking to reduce food waste, and anyone with a sweet tooth and eyes bigger than their stomach, this cookbook will surely hit all the sweet spots.