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Sweets Made Simple
by Miss Hope Mr GreenwoodConfectioners extraordinaire, Kitty Hope and Mark Greenwood take us on a fun-filled romp through their obsession with sweets in this official tie-in to their BBC2 primetime series. Kitty and Mark show how easy it is to make mouthwatering traditional and modern sweets, including English Butter Toffee, Leather Roll-ups, Fruit Lolly and Sherbet Dip, Popcorn and Peanut Butter Fudge, Gin and Tonic Truffles, Baked Pear Crisps, Salted Caramel Seashells and Black Forest Fudge.This beautifully designed and fully photographed cookbook offers over 80 simple recipes – including all the recipes from the BBC series - from quick and easy sweets for kitchen novices to quirky delights and grown-up after-dinner treats. With plenty of advice on techniques, ingredients and equipment, Sweets Made Simple will encourage everyone to join in the joy of making sweets and indulge in quality homemade confectionery.Includes brand-new recipes and previously published classic recipes.
The Swift Diet: Heal the gut and lose weight fast – get a flat tummy in 28 days!
by Kathie Madonna SwiftThe health world is abuzz with the very latest research into the role your gut plays in overall health. In this book, the first of its kind, you'll discover how to easily adapt your diet to unlock the healing power of food, optimise gut health and see lasting results. The Swift Diet has been designed to:- aid permanent weight loss- banish bloating- regulate digestion- clear your skin- improve concentration- increase energy- eliminate stomach pain You'll find simple-to-follow guidelines, a 4-Week Clean Slate Plan, advice on supplements and a guide to complementary lifestyle changes, including how to think more mindfully about food. By eating to improve your gut bacteria, you'll start noticing a difference in the way you look and feel from day one.
Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee
by Bee WilsonBad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder. Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As Swindled reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London. Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.
The Switch: The Secret to Overcoming the Pressures of Perfection and Finding Health and Happiness
by Amanda ByramA phenomenal book full of wisdom, practical advice and humour to change your life for the better.’FEARNE COTTON – Broadcaster, bestselling author and mental health champion‘What a personal, thorough and beautiful book from an energetic and insightful writer. Very accessible and funny.’ RUSSELL BRAND – Author, broadcaster, actor, podcaster, columnist and mental health & drug rehabilitation activist At 47, Amanda Byram is in the shape of her life, both mentally and physically. But for over two decades she was trapped in a cycle of yo-yo dieting and self-criticism, convinced that unless she was ‘perfect’ she wouldn’t be happy or worthy. By the time she reached her fortieth birthday, she was exhausted … something had to change.The Switch is a distillation of all the simple and life-changing techniques, tips and tricks she used to get herself off the ‘perfection treadmill’ once and for all. She shares how to silence the critical internal voices that hold us back, and how to ditch diets for good and eat and exercise in a way that will give you power, not problems.Switch to a balanced lifestyle where food, fitness, family, friends and self-care are all in sync and discover the happiest and healthiest version of yourself.‘Amanda is a master of emotional reinvention. Using her own experiences and Switch method she has helped, guided and supported both those very close to her and those she has never even met. Amanda has never been afraid to break down the stigmas of mental health, using her generosity, honesty and wit.’ Gok Wan – Broadcaster and mental health ambassador'The Switch is a powerful reminder that being kind to yourself is the first step toward improving your health, both mental and physical. Thorough, thought-provoking, and immensely helpful for anyone who wants to make a positive change in their life – not just their body. I loved it!' Sarah Knight – Bestselling author of the No F*cks Given Guides'For anyone serious about making the switch to a healthier mind and body, this book is an absolute gem. It’s packed full of wisdom, insight and clinically evidenced guidance. Definitely a lifetime companion.' Owen O'Kane – Bestselling self-help author and psychotherapist
SymmetryBreakfast: Cook-Love-Share
by Michael Zee'One of the 20 best food books of 2016' The GuardianSymmetryBreakfast is a beautiful cookbook for foodies and feeders who wonder why breakfast has to be out of a box. It's for people who love exploring diverse foods, those who get a kick out of hosting friends and family, and those who like making food look pretty on the plate. Through inspirational food and gorgeous photography, it explores what breakfast is and what it means to people around the world. From Hawaiian Loco Moco and Russian blinis, to Spanish churros and New York bagels, it surprises with the foreign and delights with the familiar.With over 90 delicious recipes and cocktails for perfectly plated breakfasts, more complex dishes for seasoned cooks and recipes with a great story behind them, SymmetryBreakfast will make you hungry, cheer you up and change the way you think about breakfast.
Syria: Recipes from Home
by Dina Mousawi Itab Azzam'Syrian cuisine deserves a high place in our culinary knowledge and Itab and Dina, with their brilliant recipes and fascinating stories, are the perfect authors to do this' Ruth Rogers'So much more than a cookbook' Evening Standard'I give this to everyone as a present... and it's always a total hit. The recipes are easy to follow, beautifully presented and perfect for anyone keen to experiment with oh-so-trendy Middle Eastern flavours.' Harriet Addison, The TimesSyria has always been the marketplace for the most delicious ingredients from East and West, a meeting-point for travellers and traders, where spices and sweetness collide. Nothing unites and inspires Syrians as much as food. Even now, in possibly the country's darkest hour, Syrian families in tiny flats from Beirut to Berlin are searching out the best tomatoes, lemons, pomegranates and parsley to recreate the taste of home.Friends and passionate cooks Itab and Dina met Syrian women in the Middle East and Europe to collect together the very best recipes from one of the world's greatest food cultures. They spent months cooking with them, learning their recipes and listening to stories of home. From hot yoghurt soup with turmeric to cherry meatballs, this is a delicious celebration of the unique taste, culture and food of Syria - and a celebration of everything that food and memory can mean to an individual, to a family and to a nation.
T is for Transformation: Unleash the 7 Superpowers to Help You Dig Deeper, Feel Stronger & Live Your Best Life
by Shaun TAs a fitness icon and motivational mastermind, Shaun T has helped millions of people transform their bodies and their lives through his Hip Hop Abs, INSANITY, and CIZE workouts. But people who think of Shaun T as just a workout force are missing something. He has always focused on building inner strength first, then moving to the exterior. And that inner focus started in his own life. He became the man and motivator he is today after escaping from the abuse he suffered as a child, and fighting his way back from a 50-pound weight gain in his early 20s. He knows first hand that you can’t drop weight or enjoy better health until you overcome the mental obstacles that cause bad choices in the first place.In T is for Transformation, Shaun T unveils the 7 transformational principles that guided his progress through life and that are at the core of his incredibly successful workouts. T is for Transformation is a motivational master class as Shaun shows you how to become more flexible and resourceful, give everything you've got, and, most importantly, trust and believe in your path to success. The only real obstacles in life are the mental ones, and T is for Transformation can train you to achieve astonishing results in your own life, just as Shaun T has in his.
T. S. Eliot and Organicism (Clemson University Press)
by Jeremy DiaperT. S. Eliot and Organicism provides the first comprehensive account of Eliot’s preoccupation with agrarianism, organicism and the environment. Jeremy Diaper elucidates and contextualizes several facets of Eliot’s organic thinking, ranging from composting and soil fertility, to regionalism, nutrition and culinary skills. Through detailed examination of Eliot’s engagement with organic issues, this book offers environmental readings of Eliot’s poetry and plays and demonstrates that agrarian concerns emerge as a notable theme in his literary output – from his earliest notebook of poems known as Inventions of the March Hare to Murder in the Cathedral. This book also analyzes Eliot’s prose to illuminate his engagement with the key environmental debates which were taking place during the 1930s-50s. Diaper offers a thorough analysis of Eliot’s social criticism and explores his perturbation regarding the decline of agriculture in After Strange Gods, The Idea of a Christian Society and Notes Towards the Definition of Culture. T. S. Eliot and Organicism breaks new ground by demonstrating that a thorough understanding of Eliot’s engagement with environmentalism is vital to our interpretation of both his poetry and prose. It establishes that one of the twentieth century’s most eminent literary figures should be remembered for his important role in the emergence of the organic husbandry movement and for his wide-ranging comments on a variety of environmental and organic issues.
The Table Comes First: Family, France, And The Meaning Of Food
by Adam GopnikOur modern society is very particular about what constitutes good food: local, seasonal, organic produce that doesn't overly impact on the environment. But throughout history every generation has believed that it alone knows the true value of food, and looked with distaste on the culinary practices of its predecessors. Not so long ago eating food from around the world was the mark of the cultural sophisticate. In The Table Comes First Adam Gopnik envisions a new 'physiology of taste' which will enable us to dispense with this moralising attitude and concentrate on the pleasure principle: food is to be enjoyed, and to help us enjoy life in turn. Above all the dining table should be the heart of the family, the place where all real family begins. To show this we are taken through the courses, from starters to desserts, from the establishment of the first restaurants in Paris in the early 19th century to the green movement of the present day, in a witty and erudite narrative interspersed with delightful anecdotes, ranging from making soufflés for Derrida (hint: the perfect soufflé is determined by the ineffable 'zone' between peaks and troughs) to hunting the lost recipe for 'Steack Boston'.
A Table for Friends: The Art of Cooking for Two or Twenty
by Skye McAlpine'This is a beautiful cookbook, full of joyous, life-enriching recipes. I love it.' Nigel SlaterA Table for Friends celebrates the joy of eating with friends and family, with over 100 simple and wonderfully inviting recipes that allow you to relax with your loved ones whilst the cooking takes care of itself. Drawing on years of cooking for more people than it ever seemed possible to squeeze into her kitchen, Sunday Times columnist and cookery author Skye McAlpine shares the secrets to her stylish and relaxed way of hosting, setting you up for success whether you're cooking for two or twenty. A Table for Friends has recipes for every occasion, from last-minute weeknight dinners to large celebratory gatherings. Skye's recipes fall into four chapters, Stars, Sides, Sweets and Extras, which allow you to intuitively plan a simple and impressive menu, and, because juggling oven space is one of the biggest challenges when cooking for a crowd, each chapter is ingeniously organised into Throw Together, On The Hob and In The Oven so your menu works best for your mood, your kitchen and your time. Alongside these beautiful, deliciously do-able recipes comes Skye's practical, fuss-free guidance for hosting a stress-free gathering, from what to cook in advance to how to lay the table beautifully, allowing you to step out of the kitchen and relax with your guests. For a super-easy roast why not try her Honey-roast poussins, Butter-&-sage roast pumpkin, Saffron fennel, A really good chicory salad with creamy mustard dressing and Winter fruit & mascarpone tart? Or for a wonderfully soothing pasta supper, Tagliatelle with gorgonzola, pear & walnut and Chocolate chestnut meringue cake is sure to be a crowd-pleaser. This is a cookbook to cook from: a helpful, approachable, down-to-earth kitchen companion that will give you the confidence to gather friends around your table and the inspiration to do so more often.
A Table Full of Love: Recipes to Comfort, Seduce, Celebrate & Everything Else in Between
by Skye McAlpineHome cooked food can be used to nourish our loved ones, as well as ourselves. Whether it's a roast chicken shared on a Sunday night, a thick soup to soothe yourself, or American-style cookies to be eaten whilst still warm, it's the ultimate form of sharing love.With chapters devoted to how food can Comfort, Seduce, Nourish, Spoil and Cocoon, Skye McAlpine has exactly the right recipe for every moment of connection be it:- An elegant dish to make someone fall in love with you - Scallops with Buttery Brandy Gratin- A satisfyingly reliable meal for everyday family life - Polpette di Ricotta with Tomato Sauce- A go-to recipe for a very old friend - Chocolate, Coconut and Cherry Cake- Or something deeply simple to eat alone - Spaghetti with Pistachio and LemonWith hand-marbled patterns and glorious recipes and photography, A Table Filled with Love is a beautiful cookbook. It invites us to pull up a chair to Skye's delightfully aspirational and unabashedly romantic table.
A Table Full of Love: Recipes to Comfort, Seduce, Celebrate & Everything Else in Between
by Skye McAlpineHome cooked food can be used to nourish our loved ones, as well as ourselves. Whether it's a roast chicken shared on a Sunday night, a thick soup to soothe yourself, or American-style cookies to be eaten whilst still warm, it's the ultimate form of sharing love.With chapters devoted to how food can Comfort, Seduce, Nourish, Spoil and Cocoon, Skye McAlpine has exactly the right recipe for every moment of connection be it:- An elegant dish to make someone fall in love with you - Scallops with Buttery Brandy Gratin- A satisfyingly reliable meal for everyday family life - Polpette di Ricotta with Tomato Sauce- A go-to recipe for a very old friend - Chocolate, Coconut and Cherry Cake- Or something deeply simple to eat alone - Spaghetti with Pistachio and LemonWith hand-marbled patterns and glorious recipes and photography, A Table Filled with Love is a beautiful cookbook. It invites us to pull up a chair to Skye's delightfully aspirational and unabashedly romantic table.
A Table Full of Love: Recipes to Comfort, Seduce, Celebrate & Everything Else in Between
by Skye McAlpine"The food writer (and photographer) for the world to watch." -The SpectatorFrom the beloved author of A Table for Friends, more than 100 nourishing recipes to bring people together-and a culinary love letter to cooking and eating with heart. For Skye McAlpine, there's no better way to say “I love you” than with food. With recipes collected over a lifetime of meals prepared and shared, and with sections like Comfort, Seduce, Spoil, Nourish, and Cocoon, A Table Full of Love teaches you the culinary love language to say it, too. Whether mending a friend's heartbreak with baked fennel and burrata gratin, seducing someone new with roast duck legs and winter citrus, nourishing family with the perfect eggs on toast, or gathering all of them together around a lit birthday cake, Skye McAlpine knows the flavor of any dish is more than its ingredients. Rather, it's the emotions and memories we collect over a lifetime of cooking and being cooked for.In A Table Full of Love, these feelings are cherished and created anew through recipes for every meal that celebrate the most invaluable reason to cook: to fill a table with love.
A Table in Venice: Recipes from my home
by Skye McAlpine'A real and rare gem, this is the must-have book on Venice and its cooking' – Anna del Conte Skye McAlpine, author of the successful blog From My Dining Table, offers an insider's perspective on Venetian home cooking, illustrated with her stunning photographs. Hundreds of thousands of tourists pass through the city of Venice each year, eat at trattorie, and leave having dined in Venice, but not having eaten well. It is the food cooked in homes and made with local ingredients, the recipes passed down through generations that is real Venetian food. It is romantic and it is exotic. It dabbles in spices, and delightfully foreign flavours. It's pine nuts and raisins, bay leaves and sweet vinegar, heady saffron and creamy mascarpone. Some of the recipes in A Table in Venice are translated and barely adapted from old Venetian cookbooks, while other dishes are more loosely inspired by the ingredients, the flavours and the everyday life of Venice. All of the recipes are typical of Skye's cooking style: simple, fresh, colourful and always plentiful, whether it's quick-to-assemble cicheti – the small plates accompanying an afternoon spritz – or a hearty serving of risotto topped with an extra grating of Parmesan. From Apricot and raisin sticky pastries with a morning espresso, to dinner of Roast duck with apples, pears and chestnuts, A Table in Venice offers a rare glimpse into the tastes and secrets of a true Venetian kitchen.
Table Manners: The Cookbook
by Jessie Ware Lennie Ware'Beautifully put-together with wonderfully crafted, full-on flavour recipes for everyone. A proper family feast of a cookbook!' Tom Kerridge‘This is a gorgeous book.’ Nigella Lawson ‘Lennie and Jessie are as madly entertaining to read as they are to be around. They are also brilliant storytellers so every recipe is as personal as it could be: a classic Jewish chopped liver served on Friday night dinners, aromatic Beef Stifado eaten on Greek holidays or an orange and pistachio cake created by son and brother. I adore this family.’ Yotam Ottolenghi‘This book encapsulates humour, kindness, bucket loads of love and, most importantly, good food. I’m so happy to have the Ware family in my life and in my kitchen.’ Sam Smith'damned good food' The Telegraph‘Mum. Guess what?’‘What Jessie?’‘We’ve written a cookbook’.‘I know darling! Do you think anyone will want to buy it?’‘Well, it’s the recipes we’ve made our guests – the really good ones. Like the Sausage and Bean Casserole we made Ed Sheeran, the Drunken Crouton and Kale Salad we made Yotam Ottolenghi and the two Blackberry and Custard Tarts we served Nigella.''You ate a whole one before she arrived, darling.''It’s a bloody good recipe mum.'Cooking through Table Manners is like having Jessie and Lennie at the table with you: brash, funny and full of opinions. In true Ware style, their cookbook is divided into Effortless, A Bit More Effort, Summertime, Desserts and Baking (thanks to Jessie’s brother Alex), Chrismukkah (Christmas, Hanukkah and celebrations) and, of course, Jewish-ish Food. These delicious, easy dishes are designed for real people with busy and sometimes chaotic lives with the ultimate goal of everyone eating together so unfiltered chat can flourish.
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.
Tackling the Obesity Crisis: Beyond Failed Approaches to Lasting Solutions
by David BentonThe obesity epidemic reflects a failure to understand how meals are chosen. Government initiatives have failed, and most people are unable to control their weight. In this book, an internationally recognized expert on diet and behaviour, discusses the common misunderstandings that have created the epidemic, and suggests how obesity could be reduced.After dieting the body needs fewer calories and you are likely to put on weight. Many people do not understand how to control their weight and rely on ideas that are simply wrong. Natural foods are seen as healthier when they are not. Ultra-processed foods are seen as a problem when the method of production is unimportant. There is little evidence that removing sugar from the diet, banning advertising to children, adding calories to menus, or providing nutritional information on packaging reduces obesity. In fact, removing fat from the diethas increased obesity.One conclusion is that current approaches have no chance of preventing obesity. Without new ways of dealing with obesity, it will inevitably increase, reducing life expectancy after decades of disease.So, what needs to change? One root cause of obesity is poverty. The way infants are fed in the first years of life determines the likelihood of obesity in adulthood. Without the development of low-calorie foods, little can be done. Since health policy depends on individuals changing their behaviour, they need to understand how to control their weight. Ambitious in scope, the author deals with the topic in an eye-catching and easy to understand manner, illustrated with colourful analogies and unusual and amusing facts. A refreshing novel perspective is offered that will be of interest to everyone wishing to control their body weight.
Taco Loco
by Jonas CrambyJoin Jonas Cramby on a trip through one of the world’s most exciting street food cuisines! Recreate your all-time street-food favourites with delicious recipes that are bursting with authenticity. Crunch your way through the crispiest corn tostada, feast on a classic quesadilla, and then cool off with a thirst-quenching fruit agua fresca.
Taco-tastic: Over 60 recipes to make Taco Tuesdays last all week long
by Victoria ElizondoIncrease your Taco Tuesday repertoire and take a deeper dive into the versatility of this popular mealtime treat with this collection of fun, accessible taqueria food. Specializing in vibrantly colourful, authentic Mexican fare using only fresh ingredients, chef Victoria Elizondo focuses on Mexican guisos – the type of food that makes you feel you are home. There are quick and easy recipes to rustle up on weekday nights, with vegan and veggie alternatives, a vast range of salsas and sides, as well as slow-cooking specialities enriched with aromatic spices. So, whether you are looking for family or after-work meals, planning a fiesta, or anywhere in between, here are creative inventions to stimulate your palate and enrich your dining experience.
Tagine: Spicy stews from Morocco
by Ghillie BasanFew meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine. Meat, poultry, fish, or vegetables are simmered gently in the steam of the pot's conical lid, and the food, deliciously flavored with spices and fruit, remains tender and moist. In Ghillie Basan's collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as Lamb Tagine with Prunes, Apricots, and Almonds, and the tangy Chicken Tagine with Green Olives and Lemon. Also included are less traditional but equally delectable recipes for beef and meatball tagines. If you enjoy a succulent fish dish, you can try Monkfish Tagine with Potatoes, Cherry Tomatoes, and Olives, or Red Mullet with Lemon and Mint. For vegetarians there is a varied choice, from a sweet, syrupy tagine of Yams, Carrots, and Prunes to a summery dish of Artichoke Hearts with Peas and Saffron. Every recipe includes suggestions for accompaniments and side dishes. The perfect introduction to the distinctive tastes of Morocco.Ghillie Basan has worked in different parts of the world as a cookery writer, restaurant critic and journalist. She is Cordon Bleu trained and has a degree in Social Anthropology. She has written a number of highly acclaimed books on classic cuisines of the Middle East and South-east Asia, and her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday and BBC Good Food Magazine.
Tagine: Spicy stews from Morocco
by Ghillie BasanFew meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine. Meat, poultry, fish, or vegetables are simmered gently in the steam of the pot's conical lid, and the food, deliciously flavored with spices and fruit, remains tender and moist. In Ghillie Basan's collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as Lamb Tagine with Prunes, Apricots, and Almonds, and the tangy Chicken Tagine with Green Olives and Lemon. Also included are less traditional but equally delectable recipes for beef and meatball tagines. If you enjoy a succulent fish dish, you can try Monkfish Tagine with Potatoes, Cherry Tomatoes, and Olives, or Red Mullet with Lemon and Mint. For vegetarians there is a varied choice, from a sweet, syrupy tagine of Yams, Carrots, and Prunes to a summery dish of Artichoke Hearts with Peas and Saffron. Every recipe includes suggestions for accompaniments and side dishes. The perfect introduction to the distinctive tastes of Morocco.Ghillie Basan has worked in different parts of the world as a cookery writer, restaurant critic and journalist. She is Cordon Bleu trained and has a degree in Social Anthropology. She has written a number of highly acclaimed books on classic cuisines of the Middle East and South-east Asia, and her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday and BBC Good Food Magazine.
Tagines & Couscous: Delicious recipes for Moroccan one-pot cooking
by Ghillie BasanTagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking. These hearty one-pot meals, flavored with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Also included are less traditional but equally delicious recipes for beef and fish—try Beef Tagine with Sweet Potatoes, Peas, and Ginger or a tagine of Monkfish, Potatoes, Tomatoes, and Black Olives. Substantial vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Golden Raisins, and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given, plus plenty of ideas for fresh-tasting salads and vegetable sides to serve alongside and complete your Moroccan-style feast.
Tahini and Turmeric: 101 Middle Eastern Classics -- Made Irresistibly Vegan
by Ruth Fox Vicky CohenHip, healthy, and flavorful, Tahini & Turmeric delivers vegan haute cuisine in 101 easy-to-prepare recipes With gorgeous full-color photos, artful writing, and out-of-the-box recipes, you'll see why this duo's successful and heart-healthy website, MayIHaveThatRecipe.com, has such a dedicated following. Drawing on the ancient traditions of Turkey, Lebanon, and Israel to the trendy palates of Barcelona, Spain, Cohen and Fox showcase delicious vegan dishes with sophisticated flavor profiles and beautiful, crowd-pleasing presentations. From brunch specials such as Chickpea and Pepper Shakshuka and Zucchini Fritters with Yogurt Cucumber Sauce, to rich, intensely-flavored desserts, like Creamy Tahini Cheesecake and Rose Water Pudding Tartelettes with Pomegranate and Pistachios, there's a dish for every meal. Paired with fresh greens, the salads and appetizers can more than hold their own for an easy weeknight supper that is healthy, filling, and beautiful. Entrees such as Harissa meatless meatballs with Aromatic Turmeric Broth and Sweet and Savory Quinoa Stuffed Eggplant do double duty for everyday or holiday. With detailed explanations of Middle Eastern foods, and suggestions on the best way to build up a home pantry of staples, you'll discover a world of flavor. Once you begin cooking from Tahini & Turmeric, you'll find yourself experimenting with pistachios and pomegranate syrup--and, of course, tahini and turmeric.
Take Control of your IBS: The step-by-step guide that actually works
by Kirsten JacksonThe only book you need to understand and manage your IBS, written by consultant specialist IBS registered dietitian, Kirsten Jackson.Take Control of Your IBS is the road-tested, practical guide that will change your life. Offering simple, fad-free professional advice, it will help you diagnose issues, bring comfort and reduce symptoms and flare-ups.With so much misinformation out there for those of us with irritable bowel syndrome, it can be hard to know where to start. Drawing on scientific research and personal experience, consultant dietitian Kirsten Jackson guides you through each step.By laying strong foundations in your mental well-being, sleep optimisation, movement and nutrition as well as finding the right treatment, you can get back to the things you enjoy in life.· Find out how to get the right tests for your symptoms· Learn the tried-and-tested process that has been used in practice with thousands of IBS sufferers· Hear real-life experiences from people who have improved their livesThe good news is – it is possible to manage your IBS. This book shows you how.
Take Control of your IBS: The step-by-step guide that actually works
by Kirsten JacksonThe only book you need to understand and manage your IBS, written by consultant specialist IBS registered dietitian, Kirsten Jackson.Take Control of Your IBS is the road-tested, practical guide that will change your life. Offering simple, fad-free professional advice, it will help you diagnose issues, bring comfort and reduce symptoms and flare-ups.With so much misinformation out there for those of us with irritable bowel syndrome, it can be hard to know where to start. Drawing on scientific research and personal experience, consultant dietitian Kirsten Jackson guides you through each step.By laying strong foundations in your mental well-being, sleep optimisation, movement and nutrition as well as finding the right treatment, you can get back to the things you enjoy in life.· Find out how to get the right tests for your symptoms· Learn the tried-and-tested process that has been used in practice with thousands of IBS sufferers· Hear real-life experiences from people who have improved their livesThe good news is – it is possible to manage your IBS. This book shows you how.