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Curious Future Insight: Science for a Better Tomorrow
by Ulrich A. K. BetzThis book follows up the debate on the future of science and technology at the Curious2022 – Future Insight Conference, the second event in this conference series initiated on the occasion of Merck’s 350th anniversary. In the chapters, some of the world’s top scientists, managers and entrepreneurs explore breakthrough technologies and how they can be applied to make a better world for humanity. The book begins with an introduction to the vision of the conference “United by science for a better tomorrow” and the impacts caused by the pandemic, highlighting the importance of gathering like-minded people to discuss and support the advancement of science and technology for the benefit of humanity. In the first part of the book, readers will also find a chapter written by the Executive Board of Merck KGaA discussing the importance of curiosity for innovation and an overview of the company’s contribution in the areas of life sciences, healthcare andelectronics forward-moving the scientific discovery. The second part of the book offers insights of some of the scientific topics discussed at the conference, and particular attention is given to new therapies and sustainability. In the final part of the book, readers will find some thoughts on ethical principles guiding our application of science and technology to create a bright future for humanity, and diverse perspectives on topics such as health, life sciences, nutrition, material sciences, digitalization, AI, energy, mobility, space flight, robotics, the secrets of the human mind and new ways of working together. Given its interdisciplinary appeal, the book will inspire curiosity in a wide readership, from scholars and researchers to professionals with an interest in exploring the future of science and technology, solving the problems of today, and paving the way for a better tomorrow. Chapters “From a 350th Anniversary to a Global Movement: United by Science for a Better Tomorrow” and “ Advancing Human Progress as a Twenty-First-Century Science and Technology Pioneer” are available open access under a Creative Commons Attribution 4.0 International License via link.springer.com.
A Curious History of Food and Drink
by Ian CroftonEver wondered where noodles came from? How Worcester Sauce was invented? Or even who the 'Cucumber King of Burma' was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish enjoyed in contemporary Japan, A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout history. From the pheasant brains and flamingo tongues scoffed by the Roman emperor Vitellius, to the unusual uses of liquorice (once a treatment for sore feet) - Ian Crofton makes use of original sources - including journals, cookbooks and manuals - to reveal the bizarre, entertaining and informative stories behind the delicacies enjoyed by our ancestors.
A Curious Invitation: The Forty Greatest Parties in Literature
by Suzette FieldSince ancient times human beings have gathered together for social purposes. And since not very long after that writers have written about these occasions. The party is a useful literary device, not only for social comment and satire, but as an occasion where characters can meet, fall in love, fall out or even get murdered. A Curious Invitation features forty of the greatest fictional festivities. Some of these parties are depictions of real events, like the Duchess of Richmond’s Ball on the eve of battle with Napoleon in Thackeray’s Vanity Fair; others draw on the author’s experience of the society they lived in, such as Lady Metroland’s party in Evelyn Waugh’s Vile Bodies; while yet others come straight from the writer’s bizarre imagination, like Douglas Adams’ flying party above an unknown planet from The Hitchhiker’s Guide to the Galaxy. Suzette Field offers you the chance to gatecrash these parties, spanning most of the history of human civilization, seen through the eyes of the world’s greatest writers.
The Currabinny Cookbook
by James Kavanagh William MurrayTraditional food sumptuously cooked in an unashamed celebration of flavourIn five years selling at farmers' markets and hosting dining events and pop-ups, James Kavanagh and William Murray's food business, Currabinny, has grown a huge fan-base. And reaching the finals of RTE's The Taste of Success (with their to-die-for Pecan and White Chocolate Banana Loaf) exposed Currabinny to a prime-time audience.James and William celebrate traditional ingredients (butter, cream, sea-salt and the best of fresh and local produce), give them a modern twist, and always produce indulgent delicious dishes.The Currabinny Cookbook includes their favourite recipes. From breakfast ideas (Macroom Oatmeal with Saturn Peaches, Pomegranate & Raw Honey) to sumptuous suppers (Rustic Rye Galette with Leeks, Fennel and Goats Cheese; Slow Roasted Salmon with Blood Orange, Lemon, Fennel & Dill; Ham in Juniper & Apple Juice with Mustard Parsnip Mash and Buttered Cabbage) and sweet treats (Apple, Rosemary & Buttermilk Cake; Fresh Blueberry Pie with Lemon Curd Cream) this book is a one-stop bible of delicious, comforting and irresistible recipes.
Current Challenges for the Aquatic Products Processing Industry
by Véronique Verrez-BagnisThis book offers a state-of-the-art analysis on the main challenges facing the aquatic products processing industry. The topics explored are particularly relevant to the issues faced by European consumers and processors, but the information provided within this book can be widely extrapolated. This book should be helpful for processors, fish traders, consumers, scientists and students. The first chapter is dedicated to the sociological definition of "fish" and consumers’ perceptions. The following chapters deal with the notions of quality sensu lato, biological risks and their control, as well as the risks linked to the pollution of oceans and ecosystems by microplastics. Two types of processes and processed products – smoked fish and surimi products – which are of great economic importance to the European market, are also presented. The process of adding value to co-products, including the "blue biorefinery" and the innovative pH-shift technology are also covered in this book.
Current Challenges for the Aquatic Products Processing Industry
by Véronique Verrez-BagnisThis book offers a state-of-the-art analysis on the main challenges facing the aquatic products processing industry. The topics explored are particularly relevant to the issues faced by European consumers and processors, but the information provided within this book can be widely extrapolated. This book should be helpful for processors, fish traders, consumers, scientists and students. The first chapter is dedicated to the sociological definition of "fish" and consumers’ perceptions. The following chapters deal with the notions of quality sensu lato, biological risks and their control, as well as the risks linked to the pollution of oceans and ecosystems by microplastics. Two types of processes and processed products – smoked fish and surimi products – which are of great economic importance to the European market, are also presented. The process of adding value to co-products, including the "blue biorefinery" and the innovative pH-shift technology are also covered in this book.
Curries: Over 200 Great Recipes
by HamlynWhether you prefer the creamy, mild aromas of a korma or the spicy sensations of a madras, this book provides hundreds of tasty recipes for every curry-lover. From well-known classics to more modern ideas, you'll find something here to suit any taste and occasion. Including handy recipes for curry pastes, rice and other accompaniments, and arranged into easy-reference chapters to help you easily select the perfect dish, Curries is a must for all fans of exotic cuisine.
Curry: A Tale of Cooks and Conquerors
by Lizzie CollinghamThis imaginative book tells the history of India and its rulers through their food. It follows the story of curry as it spread from the courts of Delhi to the balti houses of Birmingham.Curry is the product of India's long history of invasion. In the wake of the Mughal conquerors, an army of cooks brought Persian recipes to northern India; in the south, Portugese spice merchants introduced vinegar marinades and the chillies they had recently discovered in the New World; the British soon followed, with their passion for roast meat accompanied by cauliflowers and beans. When these new ingredients were mixed with native spices, they produced those disinctly Inidan dishes. Curry tells the story of an array of familar Indian dishes and the people who invented, discovered, cooked and ate them. Teeming with colourful characters, rich in anecdote and meticulously researched, Curry is vivid, entertaining and delicious.
Curry Easy
by Madhur JaffreyIn this delicious collection of recipes, Madhur Jaffrey shows us that Indian food need not be complicated or involve hours in the kitchen. Take a few well chosen spices and readily available ingredients, and in a few easy steps you can make a delicious prawn curry from Goa; succulent chicken baked in an almond and onion sauce; hearty Sri Lankan beef with coconut milk; a creamy potato and pea curry; tasty swiss chard stir fried with ginger and garlic; and a spicy dip with beans (canned of course), cumin, chillies and lime. With over 175 clear, accessible and simple recipes, this mouthwatering cookbook is as beautifully written as her bestselling Ultimate Curry Bible, and is fully illustrated throughout with gorgeous colour photography.Whether you are cooking curry for the first time or have plenty of culinary experience and are looking for quick and easy recipe ideas, Madhur Jaffrey brings you all the tastes of India with the minimum of work.
Curry Easy Vegetarian
by Madhur JaffreyMadhur Jaffrey is the queen of curries and the world authority on Indian Food, having published over 15 cookbooks on the subject over the last 40 years.Following on from her bestselling cookbook, Curry Easy, Madhur is back with a beautiful new cookbook, Vegetarian Curry Easy. Offering over 200 brand new and simply delicious recipes, Madhur cooks a tantalising, mouth-watering array of meat-free dishes and proves, yet again, how easy it is to cook authentic Indian food at home.
Curry Everyday: Over 100 Simple Vegetarian Recipes from Jaipur to Japan
by Atul KochharQuick, easy veggie curries for everyday.Need a tasty dinner in a hurry? Look no further than this mouth-watering collection of veggie curries from across the globe. Exploring vegetarian curries of the world, from his native India to the Far East, via Africa and the Middle East and beyond, Michelin-starred chef Atul Kochhar turns his hand to an incredible range of delectable vegetarian dishes to form this sensational collection of everyday recipes.Recipes include:Mango curry from Cambodia Vegan pad Thai from ThailandAubergine katsu from JapanShakshuka from AlgeriaMasala chips from KenyaBunny chow from South AfricaScrambled paneer, corn and peas from North IndiaBengali daal from East IndiaVeg momo from NepalEgg curry from Sri LankaWhite bean stew from IraqLentil soup from Yemenand many, many more.This book sees Atul go beyond his roots on a gastronomic journey to showcase recipes from around the world. With recipes ranging from quick and easy dishes to more elaborate feasts guaranteed to wow friends and family, there is something in this book for everyone. Simple and accessible, this collection of inspiring, spiced dishes from all corners of the globe promises to be a book you will cook from again and again.
Curry & Kimchi: Flavor Secrets for Creating 70 Asian-Inspired Recipes at Home
by Unmi Abkin Roger TaylorFrom Unmi Abkin and Roger Taylor, owners of the popular western Massachusetts restaurant Coco and The Cellar Bar, come the secrets to creating bold, balanced dishes built on the foundational flavors of Asian cooking in the home kitchen.
Curry Nights In
by The Sorted Crew Ben EbbrellCurry Night In is the ninth and final chapter from The Sorted Crew's new cookbook, Food with Friends.Get 'curried away' with this chapter devoted to the nation's favourite takeaway dish! From cheap and easy recipes that will be quicker than a takeaway delivery to our 'Indian banquet' options, make sure to remember that all of these dishes will taste infinitely better with an ice-cold beer! Recipes include: Chicken Pasanda, Lamb Rogan Josh, Fish and Red Lentil Curry, Paneer and Pea Curry and Mushroom Rice.Food with Friends is the second cookbook from The Sorted Crew, with recipes by Ben Ebbrell. It's the ultimate guide for entertaining friends in a fun and fuss-free way, from romantic suppers and family barbecues to curry nights for hungry hordes. Whether you're cooking for two or twenty, Food with Friends by The Sorted Crew is THE book for easy entertaining.The Sorted Crew came together in their university holidays, sharing their cooking highs and lows with each other in the pub. Headed up by Ben Ebbrell and Barry Taylor, this original group of 8 mates with an interest in food has now grown into a highly engaged online community of hundreds of thousands, that works together to get food challenges sorted. The SortedFood video recipes on YouTube now get millions of views every month. They self-published two recipe books, A Recipe for Student Survival and A Rookie's Guide to Crackin' Cooking, and Beginners... Get Sorted was their first book with Penguin.
The Curry Secret: Top 10 Recipes
by Kris DhillonTaken from the bestselling, The Curry Secret: How to Cook Real Indian Restaurant Meals at Home, these top 10 recipes represent the best Indian curry secrets for you to cook at home, giving you or your guests a truly mouth-watering Indian restaurant quality curry. There is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago The Curry Secret has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic -it has even spawned internet forums where readers rave about the sauce. Praise from readers:'Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have''The Holy Grail of curry cook books''This book is so good it's unbelievable'
The Curry Secret: How to Cook Real Indian Restaurant Meals at Home
by Kris DhillonThere is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago The Curry Secret has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic - it has even spawned internet forums where readers rave about the sauce. Following requests from those readers, Kris Dhillon has now updated the book to include a wider choice of dishes and brand new recipes for even more mouthwatering curries as well as all the established favourites. From Chicken Tikka Masala to Onion Bhajee, Aloo Gobi to Lamb Biryani, everyone's favourite is here.Praise from readers:'Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have' 'The Holy Grail of curry cook books''This book is so good it's unbelievable'
The Curry Secret: Top 10 Meals
by Kris DhillonTaken from the bestselling, The Curry Secret: How to Cook Real Indian Restaurant Meals at Home, these top 10 meals represent the best Indian curry recipes and accompaniments for you to cook at home, giving you or your guests a truly mouth-watering Indian feast. There is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago The Curry Secret has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic � it has even spawned internet forums where readers rave about the sauce. Praise from readers: �Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have� �The Holy Grail of curry cook books� �This book is so good it�s unbelievable�
The Cut: Lose Up to 10 Pounds in 10 Days and Sculpt Your Best Body
by Morris Chestnut Obi ObadikeTransform your body in just 12 weeks!Hollywood leading man Morris Chestnut may be known for his washboard abs and ripped arms, but not too long ago he was in the worst shape of his life - 30 pounds overweight, avoiding the gym, and frequenting the drive-through. Morris turned to celebrity fitness and nutrition expert Obi Obadike to help get back in shape and the results were astounding. Morris went from 220-pounds to 187 pounds in just 12 weeks, and audiences haven't stopped raving about his new look since. Now Morris and Obi are joining forces to share their life-changing program with fans nationwide. Backed by the latest cutting-edge nutrition science and featuring Obi's trademark fat-burning exercise program, THE CUT is designed to help readers drop pounds quickly - up to 10 pounds in 10 days and 40 pounds in 12 weeks- without stalling on the scale. Featuring Morris's personal diet and exercise plan, plus dozens of success stories from everyday people who've lost weight and kept it off, THE CUT will help readers reclaim their health and discover the lean and toned body they've always wanted. Join the revolution and get ready to get cut!
The Cut: Lose Up to 10 Pounds in 10 Days and Sculpt Your Best Body
by Morris Chestnut Obi ObadikeTransform Your Body in Just 12 Weeks Hollywood leading man Morris Chestnut may be known for his washboard abs and ripped arms, but not too long ago he was in the worst shape of his life - 30 pounds overweight, avoiding the gym, and frequenting the drive-through. Morris turned to celebrity fitness and nutrition expert Obi Obadike to help get back in shape and the results were astounding. Morris went from 220-pounds to 187 pounds in just 12 weeks, and audiences haven't stopped raving about his new look since. Now Morris and Obi are joining forces to share their life-changing program with fans nationwide. Backed by the latest cutting-edge nutrition science and featuring Obi's trademark fat-burning exercise program, The Cut is designed to help readers drop pounds quickly - up to 10 pounds in 10 days and 40 pounds in 12 weeks - without stalling on the scale. Featuring Morris's personal diet and exercise plan, plus dozens of success stories from everyday people who've lost weight and kept it off, The Cut will help readers reclaim their health and discover the lean and toned body they've always wanted. Join the revolution and get ready to get cut!
Cut the Crap: The No-Nonsense Plan for a Healthy Body and Mind
by Ruth FieldTHE GRIT DOCTOR IS ONE TOUGH TASK-MISTRESS . . . First she instructed us to lace up our trainers in RUN FAT B!TCH RUN Then she told us to clear the clutter in GET YOUR SH!T TOGETHER Now, she is ordering us to CUT THE CRAP and get real with our eating habitsShould you go gluten-free? Does detoxing work? What exactly is a superfood? If you're confused by increasingly complicated (and contradictory) nutritional advice, it's time to call in Ruth Field and her formidable alter-ago, The Grit Doctor. With her familiar tough-love style and wicked sense of humour, The Grit Doctor will demystify and simplify healthy eating, enabling readers to see past the bullsh!t and make practical and tasty choices for themselves and their families. Cutting the crap is just as much about eliminating unhelpful and unhealthy pseudo-science as it is about reducing your waistline. In CUT THE CRAP, Ruth Field will empower readers to ditch faddy diets for good and instead embrace a realistic, sustainable and enjoyable healthy eating plan. This isn't a diet, it's a way of life.____________Readers love CUT THE CRAP: 'Great approach to eating, and life in general' 'Five stars given because this book offers straight forward advice that's easy to digest! The humour and wit keeps it fresh, causing a few chuckles along the way' 'Awesome . . . all her books are!' 'Well worth the price and more likely to change your crap eating habits in a sensible bit-by-bit way than any of the other "diet" books out there!' 'The kick up the rear we needed' 'This book is such a refreshing change from the usual bulls*** boring diet books out there . . . Ruth Field's writing style is extremely funny so you actually enjoy reading the book regardless of whether you want to lose weight or not . . . What a welcome change to all the hundreds of diet books I've attempted to read but are now gathering dust on a spare bedroom book shelf'
Cut Your Cholesterol: A Three-month Programme to Reducing Cholesterol
by Dr Sarah BrewerCholesterol is a type of fat (lipid) made by the body. It is essential for good health and is found in every cell in the body. However, a high cholesterol level in the blood (hypercholesterolaemia) is associated with an increased risk of heart disease and stroke. Seven out of 10 people over the age of 45 have high cholesterol.Cut Your Cholesterol demystifies the subject quickly, clearly and concisely. Packed with accessible information about cholesterol and advice to help you identify if you have raised cholesterol levels, the book includes a clinically proven three-month programme to help you wash cholesterol out of your system and improve your cholesterol balance.
Cwl Wines Of Rioja Ebook (MItchell Beazley Classic Wine Library)
by John RadfordOver the last decade, Spain’s most classic and widely recognized wine region,Rioja, has experienced a tumultuous evolution in its wine industry. This bookdocuments the changes in wine law, the heated debates between the networkof estates, bodegas, and growers, and the problems of overproduction. All aspectsof the wines of Rioja are covered in detail – from the traditional estates to the mostinnovative bodegas to the newest styles of red and white wines available. Thereare comprehensive, indepth profiles of producers and their wines, with opinions and observations from the world’s most recognized expert on Spanish wine.
The Cycling Chef: Recipes for Performance and Pleasure
by Alan MurchisonA recipe book designed for cyclists, written by a Michelin-starred chef and world champion athlete, who now cooks for British Cycling's elite athletes.Michelin-starred chef, world champion athlete and leading sports nutritionist Alan Murchison presents more than 70 delicious, easy-to-make and nutritionally balanced meals to help cyclists of all levels reach their cycling performance goals.'I can't think of a finer chef to have written a book on nutrition and diet for athletes... His drive and commitment to culinary precision is matched only by his passion and expertise.' Tom KerridgeOver 25 years of experience cooking in Michelin-starred restaurants, in combination with first-hand knowledge of elite sport from a competitor's perspective and experience of working with some of the world's best athletes, have given Alan Murchison an insight into the unique nutritional needs of cyclists. A good diet won't make a sub-standard cyclist into a world beater, but a poor diet can certainly make a world class or any ambitious cyclist sub-standard. However, an optimised diet, whatever your potential, will help you reach your own personal performance ceiling.Drawing on the author's Michelin-starred kitchen expertise, The Cycling Chef features more than 70 mouth-watering recipes – including breakfasts, salads, main meals, desserts and snacks, as well as vegetarian and vegan dishes – each designed with busy cyclists in mind. They can all be prepared and cooked in under 30 minutes and are made from ingredients available in a local supermarket.
The Cycling Chef: Recipes for Performance and Pleasure
by Alan Murchison'I can't think of a finer chef to have written a book on nutrition and diet for athletes' Tom KerridgeA must-have recipe book designed for cyclists of all levels, written by Alan Murchison - a Michelin-starred chef and champion athlete who now cooks for British Cycling's elite athletes. His easy-to-make and nutritionally balanced meals will help cyclists reach their cycling performance goals - this is flavoursome food to make you go faster.The Cycling Chef features more than 65 mouth-watering recipes - including breakfasts, salads, main meals, desserts and snacks, as well as vegetarian and vegan dishes - each designed with busy cyclists in mind. They are all quick and easy to prepare, and are made from ingredients that are readily available in any local supermarket.A good diet won't make a sub-standard cyclist into a world beater, but a poor diet can certainly make a world class or any ambitious cyclist sub-standard. However, an optimised diet, whatever your potential, will help you reach your own personal performance goals.
The Cycling Chef On the Go: Ride Day Recipes to Fuel Up, Replenish and Restore
by Alan Murchison'Top meals from the Michelin-starred chef who is also a champion athlete.' – The Times'Alan's culinary precision is matched only by his passion and ability as a sport professional.' – Tom KerridgeTHIS IS PORTABLE, PRACTICAL, PERFORMANCE FOOD.RECIPES AND EXPERT ADVICE TO HELP TIME-POOR CYCLISTS GET MOVING, STAY ENERGISED AND RECOVER WELL. 'If you're hungry, it's too late' is the cyclists' mantra to avoid hitting the wall with an all-consuming loss of energy. To professional peloton, club riders and weekend peddlers alike, portable foods are as essential as a pump and a spare tube. Armed with a host of simple-to-prepare, savoury and sweet recipes, Alan Murchison creates a range of on-the-go snacks, unique dishes and smoothies to enable riders to ditch the processed energy bars, sugary drinks and takeaways, and enjoy real food full of flavour.On-the-go food must be appealing enough to encourage snacking when appetites are blunted and robust enough to withstand being grabbed from a musette. These energy-boosting recipes – including mouth-watering snacks such as Pressed Parmesan and Rosemary Polenta and Bakewell Balls – restore strength and are downright delicious. And instead of impatiently raiding the fridge after a hard day on the saddle, his post-ride refuelling suggestions offer irresistible protein-rich recovery alternatives. As a respected cyclist and pro-cycling team nutritionist, Alan has road-tested his own recipes and cooked them for elite cyclists. This book of portable, practical, performance food means that whatever your level you will always have energy to the end.Recipes include:- 'Full English' frittatas- Chocolatey cardamom protein muffins- White chocolate miso blondies- Frozen yoghurt protein berries bites- Banana peanut popsicles- 'Full gas' lassi- Last legs espresso brownie- Sweet potato 'tattie scones'Praise for Alan Murchison:'Alan's food is simple, yet tasty and powerful. He's been a key component for my training and racing.' – Alex Dowsett, World Tour rider, former World Hour Record Holder and national champion'I can't think of a finer chef to have written a book on nutrition and diet for athletes' - Tom Kerridge'Alan's commitment to the world of gastronomy and cycling is awe-inspiring' – Sat Bains, two-star Michelin chef.'Alan has completely changed my perception of what an athlete's diet can look like.' – Elinor Barker, multiple world champion and Olympic gold medallist'His approach to nutritional cooking is nothing short of incredible.' – Ashley Palmer-Watts, two-star Michelin chef'Alan's knowledge as a world-class chef, as well as being a competitive athlete, gives him an extraordinary understanding in how to make healthy food taste great with a practical and unique approach to nutritional cooking. – Fred Sirieix
The Cycling Chef: Recipes for Getting Lean and Fuelling the Machine
by Alan Murchison'I can't think of a finer chef to have written a book on nutrition and diet for athletes' – Tom Kerridge'Alan's food is simple, yet tasty and powerful. He's been a key component for my training and racing.' - Alex Dowsett, World Tour rider, former World Hour Record Holder and national champion'Alan has completely changed my perception of what an athlete's diet can look like.' - Elinor Barker, multiple world champion and Olympic gold medallistA must-have recipe book designed for cyclists of all levels, written by Alan Murchison – a Michelin-starred chef and champion athlete who now cooks for British Cycling's elite athletes.As a cyclist, you can have the most amazing diet, but if that isn't balanced with the right training load, you can still end up piling on the pounds, which will slow you down. Michelin-starred chef and leading sports nutritionist Alan Murchison reveals how you can enjoy delicious, nutritionally balanced food and achieve sustainable long-term weight loss whilst positively impacting your cycling performance. A follow-up to Alan's award-winning The Cycling Chef, this is flavoursome food to get you lean and make you go faster.