- Table View
- List View
Sri Owen's Indonesian Food
by Sri Owen'Indonesian Food' is the most comprehensive account of this ancient, exotic andvaried cuisine ever published. Sri Owen, the world's leading authority, providesover 100 mouthwatering recipes, from staples and basics to food for festivalsand special occasions. All recipes have fascinating introductions which placethem in their regional and cultural settings and are easy to follow.The book is split into two parts – in part one a series of introductory chaptersexamine the role of food in Sri's life, in Indonesian culture and society, withrecipes to accompany. Part two explains the essential ingredients andtechniques of Indonesian cookery, with notes on availability and substitutionsand discussions of modern developments, again with the relevant recipes andvariations to accompany each technique.Painstakingly researched, and complemented by the superb photography of GusFilgate, this book captures all aspects of this diverse culinary culture.Sri’s 'Indonesian food' has just won best Asian cookbook in the UK at theGourmand Food Awards
Starbucked: A Double Tall Tale Of Caffeine, Commerce, And Culture
by Taylor ClarkSTARBUCKED is the first book to explore the incredible rise of the Starbucks Corporation and the caffeine-crazy culture that fuelled its success. Part Fast Food Nation, part social history, STARBUCKED combines investigative heft with witty cultural observation. How did Starbucks become an international juggernaut? What made the company so beloved that more than 40 million customers visit every week, yet so loathed that protestors have firebombed its stores? Why did Americans suddenly become willing to pay $4.50 for a cup of coffee? And why did the world follow? Taylor Clark provides an objective, meticulously reported look at how Starbucks manipulates psyches and social habits to snare loyal customers, and why many of the things we think we know about the coffee chain are false.
Steaming!: With Recipes
by Annette YatesSteaming retains the food's tenderness, shape, colour and texture, as well as using little or no fat and preserving the vitamins which are usually lost through boiling. There is little chance of over-cooking steamed food, and this economical and space-saving method is ideal for students, singletons, families and large dinner parties alike.This best-selling title includes recipes that combine healthy, low-fat meal ideas with traditional, hearty fare. Cooking charts give steaming times for all kinds of foods, in additon to the many delicious recipes for eggs, vegetables, couscous, rice, pasta, fish, poultry, meat, desserts, parcels and wraps.
The Student Vegetarian Cookbook: 150 Quick and Easy Vegetarian Recipes to Suit All Budgets
by Beverly Le BlancThere's more to being a veggie than eating tofu and chickpeas, and there's more to being a student than beans on toast and chips from the kebab van.With 150 recipes from across the world, this inspiring cookbook is crammed with meals even the novice cook will be able to master, from simple curries and pasta dishes to South American stews and Spanish tortillas.More interesting than the usual student fare, and with delicious recipes students will really go for, from quick and easy meals in minutes to cheap but impressive dinner party winners to wow their mates, The Vegetarian Student Cookbook is a recipe for a tasty and healthy student life.
Sugar: A Bittersweet History
by Elizabeth AbbottMuch like oil today, sugar was once the most powerful commodity on earth. It shaped world affairs, influencing the economic policies of nations, driving international trade and wreaking environmental havoc. The Western world's addiction to sugar came at a terrible human cost: the near extinction of the New World indigenous peoples gave rise to a new form of slavery, as millions of captured Africans were crammed into ships to make the dangerous voyage to Caribbean cane plantations.
Sweet Mandarin: The Courageous True Story of Three Generations of Chinese Women and their Journey from East to West
by Helen TseSpanning almost a hundred years, this rich and evocative true story recounts the lives of three generations of remarkable Chinese women. Their extraordinary journey takes us from the brutal poverty of village life in mainland China, to newly prosperous 1930s Hong Kong and finally to the UK. Their lives were as dramatic as the times they lived through.A love of food and a talent for cooking pulled each generation through the most devastating of upheavals. Helen Tse's grandmother, Lily Kwok, was forced to work as an amah after the violent murder of her father. Crossing the ocean from Hong Kong in the 1950s, Lily honed her famous chicken curry recipe. Eventually she opened one of Manchester's earliest Chinese restaurants where her daughter, Mabel, worked from the tender age of nine. But gambling and the Triads were pervasive in the Chinese immigrant community, and they tragically lost the restaurant. It was up to Helen and her sisters, the third generation of these exceptional women, to re-establish their grandmother's dream.Sweet Mandarin shows how the most important inheritance is wisdom, and how recipes - passed down the female line - can be the most valuable heirloom.
Sweet Poison: Why Sugar Makes Us Fat
by David GillespieUnderstand and break your addiction to sugar with David Gillespie's Sweet Poison. David Gillespie was 6 stone overweight, lethargic and desperate to lose weight fast - but he'd failed every diet out there. When David cut sugar from his diet he immediately started to lose weight and - more amazingly - kept it off. Now slim and with new reserves of energy, David set out to investigate the connection between sugar, our soaring obesity rates and some of the more worrying diseases of the twenty-first century. He discovered: IT'S NOT OUR FAULT WE'RE FAT·Sugar was once such a rare resource that we haven't developed an off-switch - we can keep eating sugar without feeling full.·In the space of 150 years, we have gone from eating no added sugar to more than 2 pounds a week.·Eating that much sugar, you would need to run 4.5 miles every day of your life to not put on weight.·Food manufacturers exploit our sugar addiction by lacing it through 'non-sweet' products like bread, sauces and cereals.In Sweet Poison David Gillespie exposes one of the great health scourges of our time and offers a wealth of practical information on how to quit sugar.David Gillespie is a recovering corporate lawyer, co-founder of a successful software company and consultant to the IT industry. He is also the father of six young children (including one set of twins). With such a lot of extra time on his hands, and 40 extra kilos on his waistline, he set out to investigate why he, like so many in his generation, was fat. He deciphered the latest medical findings on diet and weight gain and what he found was chilling. Being fat was the least of his problems. He needed to stop poisoning himself.
Table Talk: Sweet And Sour, Salt and Bitter
by Adrian GillThe first collection of food writing by Britain's funniest and most feared criticA.A. Gill knows food, and loves food. A meal is never just a meal. It has a past, a history, connotations. It is a metaphor for life. A.A. Gill delights in decoding what lies behind the food on our plates: famously, his reviews are as much ruminations on society at large as they are about the restaurants themselves. So alongside the concepts, customers and cuisines, ten years of writing about restaurants has yielded insights on everything from yaks to cowboys, picnics to politics.TABLE TALK is an idiosyncratic selection of A.A. Gill's writing about food, taken from his Sunday Times and Tatler columns. Sometimes inspired by the traditions of a whole country, sometimes by a single ingredient, it is a celebration of what great eating can be, an excoriation of those who get it wrong, and an education about our own appetites. Because it spans a decade, the book focuses on A.A. Gill's general dining experiences rather than individual restaurants - food fads, tipping, chefs, ingredients, eating in town and country and abroad, and the best and worst dining experiences. Fizzing with wit, it is a treat for gourmands, gourmets and anyone who relishes good writing.
The Thrift Book: Live Well and Spend Less
by India KnightThe Thrift Book is a guide to how to live well while spending less by bestselling writer India Knight.Feeling poor because of the credit crunch? Feeling guilty because of global warming? Feeling like you'd like to tighten your belt, but aren't ready to embrace DIY macramé handbags? No need to panic. Put down the economy mince and buy this book instead - it's a blueprint for living beautifully, while saving money and easing your conscience. India Knight will show you:- How to make wonderful dinners with every little money- How to dress on a budget and still look fabulous- How to make friends and start sharing with your neighbours- How to holiday imaginatively - with barely a carbon footprintTry it - you have nothing to lose but your overdraft.'A blueprint for living well, however broke you are, with thrifty tips on looking fab, cooking, pampering and partying' Cosmopolitan'The Thrift Book might be the only sure-fire investment out there' Harper's Bazaar'A triumphant treat and a useful and sensible manual' IndependentIndia Knight is the author of four novels: My Life on a Plate, Don't You Want Me, Comfort and Joy and Mutton. Her non-fiction books include The Shops, the bestselling diet book Neris and India's Idiot-Proof Diet, the accompanying bestselling cookbook Neris and India's Idiot-Proof Diet Cookbook and The Thrift Book. India is a columnist for the Sunday Times and lives in London with her three children.Follow India on Twitter @indiaknight or on her blog at http://indiaknight.tumblr.com.
Tips for Your Juicer
by Joy SkipperThis practical book is crammed with hints and tips on how to get the most our of your juicer. Home juices and smoothies are cheaper and healthier than the shop-bought alternatives and also provide a great way to increase your intake of fruit and vegetables. With sections on power juices, energy boosters and spiced delights these are simple recipes using tasty and fresh ingredients.Features advice on:choosing the right kind of juicer how to make your own smoothies at home, saving money and timecombining yummy tastes and interesting textureskeeping your juicer in top condition.Tips for Your Juicer is packed with top tips and original recipe ideas for people looking to improve their diets, or who simply enjoy the taste of freshly made juices. From vitamin boosting juices, to hot toddies and even naughty but nice juices including alcohol, there is a recipe to appeal to everyone.
Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
by Toni FioreThe health benefits of vegetarianism are well known, but, to many, the art of easily preparing great vegetarian food remains a mystery. With her public television cooking show, Totally Vegetarian, now in its fourth season, Toni Fiore has rapidly become one of America's most trusted guides to fast and flavorful vegetarian meals.In Totally Vegetarian, Fiore presents 200 recipes that emphasize familiar and readily available ingredients. She is particularly gifted at formulating great-tasting adaptations of popular classics-dishes like tempeh fajitas, veggie potstickers, eggplant "meatballs,” polenta con fungi porcini, potato sage pizza, easy spicy tofu rollup-that can be prepared in as few as five minutes. Whether you're cooking for a vegan or a flexitarian, everyone aspiring to eat less meat will savor this totally vegetarian food.
Truuuly Scrumptious Book of Organic Baby Purees: Delicious home-cooked food for your baby
by Janice Fisher Topsy FoggLike all parents, Topsy Fogg and Janice Fisher wanted to give their babies the best possible start in life. And like Jamie Oliver before them, they realised that the best start begins with what they give their children to eat. Topsy and Janice are the founders of the award-winning organic baby food brand, Truuuly Scrumptious, a delicious range of homestyle, top-quality food for babies aged six months through to toddlers. In this beautifully illustrated book, Topsy and Janice share their scrumptious recipes to ensure that parents give their babies all the essential nutrients that are vital for healthy growth and development. They also explain how to wean babies; why going organic is best; and how to source, prepare and cook the best-quality ingredients.From vitamin-packed first stage purées such as butternut squash and broccoli through more substantial meals such as lamb and apricot casserole to finger foods such as carrot, courgette and cheese muffins, these recipes are so tasty parents will be making extra portions for themselves too!
Ultimate Slow Cooker: Over 100 simple, delicious recipes
by Sara LewisUsing a slow cooker couldn't be easier: simply prepare the ingredients in the morning, turn on your machine and then return home to wonderful aromas and mouthwatering food that has been cooked to perfection! This book provides you with a choice of over 100 of the best slow cooker recipes to ensure that cooking will never be a chore and dinner will never be dull again! Whether you are making a family meal or entertaining friends, you'll find delicious, healthy dishes that are guaranteed to satisfy all tastes and save you valuable time.
UltraLongevity: The Seven-Step Program for a Younger, Healthier You (Thorndike Health, Home And Learning Ser.)
by Mark LiponisMedical director of the world-famous Canyon Ranch Health Resorts, Dr. Mark Liponis presents his extraordinary new idea: that aging and aging-related diseases -- including heart disease, cancer, and diabetes -- are autoimmune problems, and that a well-managed immune system is the key to healthy aging. Cutting-edge research makes UltraLongevity the first and only book to explore aging within the context of the immune system, and it will change the way we look at health forever. Starting with a quiz -- "How Fast Are You Aging?" -- Liponis explains the new science, lays out an accessible and proven 7-step program with an 8-day meal plan, and motivates readers to put the program into practice so that they can keep their minds sharp, become more physically fit, be more resistant to infections and disease, and feel and stay younger than they ever imagined. Through the UltraLongevity program, Liponis promises more than a long life; he promises a long, healthy life. Praise for UltraLongevity: "What an awesome and practical anti-aging program! Dr. Liponis's approach to longevity is based on proven technological breakthroughs supported by hundreds of studies. This is the best original thinking I have seen in decades!" -- Stephen T. Sinatra, MD, FACC, CNS, coauthor of Reverse Heart Disease Now "UltraLongevity is a treasure -- it's loaded with exactly the kind of information everyone needs to live well and vibrantly-for as long as possible." -- Christiane Northrup, MD, author of Women's Bodies, Women's Wisdom ". . . an insightful, simplified, and integrated approach to achieving optimal health, wellness, and longevity." -- Richard Carmona, MD, MPH, FACS, 17th Surgeon General of the United States
Under Pressure: Cooking Sous Vide (The Thomas Keller Library)
by Thomas KellerA revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.
Vegan Lunch Box: 130 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love!
by Jennifer McCannQuick and easy plant-based recipes and menus -- with allergen information and allergen-free options -- for feeding happy, healthy kids.If you think vegan lunchtime means peanut butter and jelly day after day, think again! Based on the wildly popular blog of the same name, Vegan Lunch Box offers an amazing array of meat-free, egg-free, and dairy-free meals and snacks. All the recipes are organized into menus to help parents pack quick, nutritious, and irresistible vegan meals. Ideal for everyday and special occasions, Vegan Lunch Box features tips for feeding even the most finicky kids. It includes handy allergen-free indexes identifying wheat-free, gluten-free, soy-free, and nut-free recipes, and product recommendations that make shopping a breeze.
Vegan Lunch Box: 130 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love!
by Jennifer McCannQuick and easy plant-based recipes and menus -- with allergen information and allergen-free options -- for feeding happy, healthy kids. If you think vegan lunchtime means peanut butter and jelly day after day, think again! Based on the wildly popular blog of the same name, Vegan Lunch Box offers an amazing array of meat-free, egg-free, and dairy-free meals and snacks. All the recipes are organized into menus to help parents pack quick, nutritious, and irresistible vegan meals. Ideal for everyday and special occasions, Vegan Lunch Box features tips for feeding even the most finicky kids. It includes handy allergen-free indexes identifying wheat-free, gluten-free, soy-free, and nut-free recipes, and product recommendations that make shopping a breeze.
Vegetables and Fruits: Nutritional and Therapeutic Values
by Thomas S. LiThe modern synthetic diet, formulated to appeal to our inherent attraction to sugar, salt, fats, and calories at the expense of nutrition, leaves us over-fed and under-nourished. A considerable portion of chronic human diseases, including diabetes and heart disease, appear to be related largely to a diet that is inadequate in the essential vitamins
The Wall Street Diet: The Surprisingly Simple Weight Loss Plan for Hardworking People Who Don't Have Time to Diet
by Heather BauerThe Wall Street Diet helps readers lose weight, keep it off, and still keep up with their busy lives.Heather Bauer knows there aren't enough hours in the day for you to focus on the details of a complicated weight loss plan. A registered dietitian with a thriving practice in New York City, her clients have high-pressure jobs in high-profile fields: CEOs, Wall Street brokers, producers, doctors, lawyers, editors--fast-track workers at every level. These time-starved professionals don't have time to count calories or weigh food, but with Bauer's breakthrough weight loss plan they've been able to shed their extra pounds and enjoy a healthy new lifestyle.The Wall Street Diet provides a framework of simple but powerful strategies that will keep you on track, all the time. The first diet to address real-life obstacles, it gives specific, proactive ways to gain control over situations that can spell diet disaster. And because The Wall Street Diet understands that the real secret to losing unwanted pounds is making sound decisions every day about what you love to eat, it will become a seamless part of your lifestyle, not an add-on project to your already full schedule.Is "weight loss" on your to-do list?The Wall Street Diet will show you how to: Master the ins and outs of eating out. Discover the art of strategic snacking. Trim the fat from your business trips. Overcome jet lag-induced overeating. Avoid tempting hotel food. Be a savvy eater in any situation.It's your own personal business plan for diet success.
The Wall Street Diet: The Surprisingly Simple Weight Loss Plan for Hardworking People Who Don't Have Time to Diet
by Heather BauerThe Wall Street Diet helps readers lose weight, keep it off, and still keep up with their busy lives. Heather Bauer knows there aren't enough hours in the day for you to focus on the details of a complicated weight loss plan. A registered dietitian with a thriving practice in New York City, her clients have high-pressure jobs in high-profile fields: CEOs, Wall Street brokers, producers, doctors, lawyers, editors--fast-track workers at every level. These time-starved professionals don't have time to count calories or weigh food, but with Bauer's breakthrough weight loss plan they've been able to shed their extra pounds and enjoy a healthy new lifestyle.The Wall Street Diet provides a framework of simple but powerful strategies that will keep you on track, all the time. The first diet to address real-life obstacles, it gives specific, proactive ways to gain control over situations that can spell diet disaster. And because The Wall Street Diet understands that the real secret to losing unwanted pounds is making sound decisions every day about what you love to eat, it will become a seamless part of your lifestyle, not an add-on project to your already full schedule.Is "weight loss" on your to-do list?The Wall Street Diet will show you how to:Master the ins and outs of eating out.Discover the art of strategic snacking.Trim the fat from your business trips.Overcome jet lag-induced overeating.Avoid tempting hotel food.Be a savvy eater in any situation. It's your own personal business plan for diet success.
The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home
by Steven GdulaThe first book that puts the hearth of the American home-its many unique challenges and innovations-in its proper place in contemporary history.Thomas Jefferson once wrote that if you really want to understand the workings of a society, you have to "look into their pots" and "eat their bread." Steven Gdula gives us a view of American culture from the most popular room in the house: the kitchen. Examining the relationship between trends and innovations in the kitchen and the cultural attitudes beyond its four walls, Gdula creates a lively portrait of the last hundred years of American domestic life. The Warmest Room in the House explores food trends and technology, kitchen design, appliances and furniture, china and flatware, cookery bookery, food lit, and much more.Gdula traces the evolution of the kitchen from the back room where the work of the home happened to its place at the center of family life and entertainment today. Filled with fun facts about food trends, from Hamburger Helper to The Moosewood Cookbook, and food personalities, from Julia Child to Rachael Ray, The Warmest Room in the House is the perfect addition to any well-rounded kitchen larder.
Weight Watchers Annual Recipes for Success 2009
by Oxmoor HouseMore than 300 all-new, kitchen-tested recipes * Weight Watchers® POINTS values included with all recipes * 5 Seasonal Menus, each with a complete Game Plan * 4 weeks of menus full of flavor and variety
Whiskey and Spirits For Dummies
by Perry LuntzWould you like to better appreciate fine distilled spirits? Whiskey & Spirits For Dummies is your complete guide to selecting and enjoying this family of noble beverages, flavor by flavor. From whiskey, rum, and brandy to vodka, gin, and cordials, this handy reference traces the history of distilled spirits, explains how they are made, and shows you how to evaluate, serve, and savor them. Ever wonder why the Irish spell it “whiskey” and the Scottish “whisky”? This friendly book tells you as it reveals where the first whiskeys — or “dark” spirits — originated and how they came to the United States. It also explores the origins of clear spirits and the different varieties of each. You’ll compare American and European vodkas, see how to make the new and improved all-purpose Martini, and follow the spread of flavored rums across the globe. A slew of sidebars give you fascinating tidbits of information about these spirits. You’ll also discover how to: Become a sophisticated taster Shop for the best spirits Select the right mixers Use spirits in cooking Make ten classic cocktails Choose and taste cordials and liqueurs Know the nutrients in one serving of each type of distilled spirit Present spirits to guests Set up tasting events at home This thorough guide also features recipes for cooking with spirits, offering menu choices such as entrees, vegetables, and desserts that all include at least one type of spirit. Complete with an appendix of craft distillers across the United States, Whiskey & Spirits For Dummies will give you the knowledge and hands-on guidance you need to become a connoisseur of such greats as fine Scotch, Bourbon, and Cognac in no time!
Whiskey and Spirits For Dummies
by Perry LuntzWould you like to better appreciate fine distilled spirits? Whiskey & Spirits For Dummies is your complete guide to selecting and enjoying this family of noble beverages, flavor by flavor. From whiskey, rum, and brandy to vodka, gin, and cordials, this handy reference traces the history of distilled spirits, explains how they are made, and shows you how to evaluate, serve, and savor them. Ever wonder why the Irish spell it “whiskey” and the Scottish “whisky”? This friendly book tells you as it reveals where the first whiskeys — or “dark” spirits — originated and how they came to the United States. It also explores the origins of clear spirits and the different varieties of each. You’ll compare American and European vodkas, see how to make the new and improved all-purpose Martini, and follow the spread of flavored rums across the globe. A slew of sidebars give you fascinating tidbits of information about these spirits. You’ll also discover how to: Become a sophisticated taster Shop for the best spirits Select the right mixers Use spirits in cooking Make ten classic cocktails Choose and taste cordials and liqueurs Know the nutrients in one serving of each type of distilled spirit Present spirits to guests Set up tasting events at home This thorough guide also features recipes for cooking with spirits, offering menu choices such as entrees, vegetables, and desserts that all include at least one type of spirit. Complete with an appendix of craft distillers across the United States, Whiskey & Spirits For Dummies will give you the knowledge and hands-on guidance you need to become a connoisseur of such greats as fine Scotch, Bourbon, and Cognac in no time!
Wild Food: Gathering And Foraging Food Outdoors (Countryside Ser.)
by Jane EastoeDiscover the wonders of wild food, from berries to mushrooms to fresh herbs – all of which are wonderful foods free on our doorstep. The author Jane Eastoe shows you how to find, identify and cook a range of wild food, including nuts, seeds, roots, fruit, flowers, seaweed, fungi and plant leaves. Elderberry flowers can be used for making cordial, nettles make delicious soup and sloe gin and horseradish sauce are just two great traditional recipes that can be made from the hedgerow larder. There are dangers in some wild plants and the author gives guidance on how to pick safely (for example cooking elderberries destroys the toxins present but the leaves, bark or roots of the elder should never be eaten). Mushrooms are notoriously difficult to get right so Jane Eastoe gives you the key dos and don'ts on mushroom picking. What to take on a culinary walk in the countryside? What foods are available in what season? What's the nutritional value of certain wild foods? All these questions and many more are answered by the author to ensure you make the most of every culinary walk through the countryside.