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How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet
by Sophie EganA lively, surprising, and necessary guide to navigating our food choices—is a certain food OK for your health? OK for the environment? How do I know if the people who grow or create it are fairly treated?—by an expert in public health from the Culinary Institute of America.
How to Be a Man
by Chabuddy GAre men supposed to be fighters? Lovers? Hunter-gatherers? Fashionistas? Business gurus? Culinary experts? You’re wrong if you think one man can’t be a jack AND a master of all trades.
How to Be Body Confident: A Toolkit to Help You Transform Your Relationship with Yourself
by Olivia RobertsThis beautiful guided journal is here to help you shed body shame for good, so that you can feel confident in yourself every day. By engaging with the tips and activities inside, you'll learn how to see your body in a different light, quit negative self-talk and start speaking to yourself with love and kindness.
How to Be A Chilli Head
by Andy LynesWelcome to the world of the chilli cult. All over the globe, people are getting together to grow chilli, taste chilli and make sauce hot enough to blow their heads off. Competition among chilli -growers is fierce, and tall tales of dastardly deeds abound. This sizzling-hot book is your essential guide to the chilli world, with inside information on where to find the tastiest varieties, where to eat the best chilli -packed street food, and the race to produce the hottest chilli ever known. Find out the secrets of chilli science – why a slug of water won't help when your mouth's on fire, what effect eating a super-hot chilli has on your body, and how do you measure how hot a chilli is? If you want to grow your own chilli, this book contains a wealth of foolproof cultivation tips, and, of course, there's a delicious selection of chilli recipes to make with your first harvest. Packed with features, facts and fun,How to Be a ChilliHeadis the perfect gift for the chilli obsessive in your life. Word count: 20,000
How To Be A Domestic Goddess: Baking And The Art Of Comfort Cooking
by Nigella LawsonNigella Collection: a vibrant new look for Nigella’s classic cookery books. 'This is for those days or evenings when you want to usher a little something out of the kitchen that makes you thrill at the sheer pleasure you’ve conjured up.'The classic baking bible by Nigella Lawson (‘Queen of the Kitchen’ – Observer Food Monthly). This is the book that helped the world rediscover the joys of baking and kick-started the cupcake revolution, from cake shops around the country to The Great British Bake Off.How To Be a Domestic Goddess is not about being a goddess, but about feeling like one. Here is the book that feeds our fantasies, understands our anxieties and puts cakes, pies, pastries, preserves, puddings, bread and biscuits back into our own kitchens.With luscious photography, easy recipes, witty food writing and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family.Cakes - from a simple Victoria Sponge to beautiful cupcakesBiscuits - macaroons, muffins and other indulgent treatsPies - perfect shortcrust and puff pastry and sweet and savoury recipesPuddings - crumbles, sponges, trifles and cheesecakesChocolate - luscious chocolate recipes for sharing (or not)Children - simple recipes for baking with kids Christmas - pudding, Christmas cakes, mince pies... and mulled wine Bread - finally, the proof that baking bread can be fun, with easy bread recipesThe Domestic Goddess’s Larder - essential preserves, jams, chutneys, curds and pickles that every cook should have
How to be the Perfect Housewife: Entertain In Style
by Anthea TurnerHot on the heels of How to Be the Perfect Housewife comes an inspiring new guide to entertaining - in style! From the simplest supper for two to a summer wedding buffet, every type of event is catered for, whether casual or formal, on a shoestring or pushing the boat out. And with impressive ideas for seasonal entertaining - from Christmas parties to Valentine's dinners - you'll never be short of inspiration all year round. Discover...The secrets of successful entertaining The art of preparation, invitations and budgeting How to devise menus, drinks or themesAnd when to call in the experts From breathtaking barbecues to praiseworthy picnics, Perfect Housewife's countless ideas for any occasion will ensure you're the hostess with the mostest, every time.
How to Be Vegan in 28 Days: Easy recipes for a healthier life
by Laila MadsöThis easy to follow guide-book shows you how to eat and cook vegan in 28 days - not by making extensive changes, but by simply doing one thing slightly differently every day, from dusting off the beans and long-forgotten tinned tomatoes at the back of your kitchen cupboard, to figuring out how to cook celeriac, to learning how to invigorate week-old vegetables, and to navigating dinner invitations when you're trying to eat more plant-based but still want to have a good time.Enjoy 40 simple and practical recipes for healthy, wholesome vegan food, as well as uncovering the vegan secret weapons - dressing, dips, purées and vinaigrettes - that lift every meal to another level. This book contains the perfect number of recipes to get you through your meatless month, making it easy to navigate and to find new everyday favourites.How to Be Vegan in 28 Days is part-cookbook, part-veggie-guide book that will help you achieve a vegan lifestyle, and get into the best shape of your life.
How to Boil an Egg: 184 Simple Recipes for One - The Essential Book for the First-Time Cook (Paperfronts Ser.)
by Jan ArklessJan Arkless's bestselling recipe book has given confidence to a whole generation of new cooks. This new edition has been fully updated to include such new recipes as Hoisin Chicken Stir Fry, Tabbouleh and Winter Pork Casserole.Leaving home for university or to start a new job? Suddenly faced with cooking for yourself for the first time and don't want to exist on a diet of takeaways or squander your money on expensive ready-made meals? Don't worry! All the recipes you need are here, starting right at the beginning with how to boil an egg - and then how to poach, scramble and fry it as well!The essential guide for those new to cooking.Includes useful table of quantities when cooking for one.Simple instructions on how to prepare vegetables.Easy, tasty and economical meals.Most of the recipes serve one - but some feed two or more for when you're entertaining friends.How to Boil an Egg explains all the things that other cookery books assume you know.
How to Butter Toast: Rhymes In A Book That Help You To Cook
by Tara WigleyHow to Butter Toast is the antidote to cookbook-overload. In this fun and entertaining recipe book without any recipes, Ottolenghi co-writer Tara Wigley equips you with rhymes and confidence to cook great food instinctively.
How to Cook: The 100 Essential Recipes Everyone Should Know
by Darina Allen'Darina Allen is Ireland's Delia Smith and Mary Berry rolled into one' - The Times'She is without doubt one of the most important people working in the food world today' - Skye GyngellWe all know cooking from scratch is healthier for our waistlines and our wallets, but pressed for time and inspiration, most of us turn to the same meals again and again. In this accessible and streamlined cookery primer, Darina Allen, of Ireland's world-renowned Ballymaloe Cookery School, shows how simple it is to rustle up delicious and nutritious meals using 25 of the most popular staple ingredients, from eggs and potatoes to tomatoes, rice and pasta.With advice on shopping well, wasting less and the essential equipment every kitchen needs, Darina shares her lifetime of experience to show you how to cook good food time and time again.
How to Cook: Over 200 Essential Recipes To Feed Yourself, Your Friends And Family
by Annie BellHow to Cook stands out as an excellent stand-alone cookbook that will keep you coming back again and again. Much more than a collection of recipes, the aim of the book is to give the reader the confidence and the tools they need to be independent. After 30 years of cooking professionally, Annie Bell knows which recipes work and which ones don't. In this volume she has assembled her core repertoire of dishes that she would choose to hand down to her children to see them through life. But this is also an indispensable guide for the more experienced cook, with all the essentials in one volume, along with lots of up-to-date alternatives and ideas that reflect Annie's personal style of cooking.
How to Cook and Keep on Cooking
by Simon BoyleCooking the basics, with confidence! Have you always wanted to learn how to cook, but don't know where to start? Whether you're intimidated by complex recipes and glossy photographs, or you're a student moving out for the first time, this book will give you the tools you need to gain confidence in the kitchen, and experience the satisfaction of mastering a fundamental life skill. Written in a refreshingly direct and friendly style, this concise handbook covers all bases: equipment, weekly meal planners, how to follow a recipe, basic nutrition, popular cooking techniques and, of course, recipes! The recipes revolve around key ingredients - eggs, pasta, pulses, meats and stocks. With easy to follow instructions, you'll be whipping up full roast dinners, aromatic curries and deliciously sweet desserts, in no time at all. So why not take the first step? Start cooking today!
How To Cook for Food Allergies: Understand Ingredients, Adapt Recipes with Confidence and Cook for an Exciting Allergy-Free Diet
by Lucinda Bruce-GardyneMost pre-prepared food cannot be eaten by food allergy sufferers so preparing meals can become a time-consuming struggle, especially for people without specialist cooking skills and knowledge of ingredients. How to Cook for Food Allergies explains why allergenic ingredients such as wheat, eggs and dairy products are so ubiquitous and how they are used, to help readers understand when and how to use substitute ingredients. This book will inspire readers to cook and eat a wider variety of foods than they ever thought possible. 'With more than 100 recipes, including sauces, pastry, bread, cakes, main courses and desserts, as well as food for babies and children, this practical yet stylish cookbook will become a trusted source of advice and inspiration.' The Telegraph
How To Cook: The Victorian Way With Mrs Crocombe
by Dr Annie GrayA sumptuous cookery book and the definitive guide to the life, times and tastes of the world's favourite Victorian cook Mrs Crocombe. As seen on English Heritage's The Victorian Way YouTube series.Mrs Crocombe is the star of English Heritage's wildly popular YouTube series, The Victorian Way. In delightful contrast to the high-octane hijinks of many YouTube celebrities, The Victorian Way offers viewers a gentle glimpse into a simpler time - an age when tea was sipped from porcelain, not from plastic cups; when mince pies were meaty and nothing was wasted; when puddings were in their pomp and no kitchen was complete without a cupboard full of copper pots and pans.Avis Crocombe really did exist. She was head cook at Audley End House in Essex from about 1878 to 1884. Although only a little is known about her life, her handwritten cookery book was passed down through her family for generations and rediscovered by a distant relative in 2009. It's a remarkable read, and from the familiar (ginger beer, custard and Christmas cake) to the fantastical (roast swan, preserved lettuce and fried tongue sandwiches), her recipes give us a wonderful window into a world of flavour from 140 years ago.How to Cook the Victorian Way is the definitive guide to the life, times and tastes of the world's favourite Victorian cook. The beautifully photographed book features fully tested and modernised recipes along with a transcription of Avis's original manuscript, plus insights into daily life at Audley End by Dr Annie Gray and Dr Andrew Hann, and a foreword by the face of Mrs Crocombe, Kathy Hipperson. It showcases the best recipes from Mrs Crocombe's own book, alongside others of the time, brought together so that every reader can put on their own Victorian meal. It's a moreish smorgasbord of social history an absolute must for fans, foodies and anyone with an appetite for the past.Please note this is a fixed-format ebook with colour images and may not be well-suited for older e-readers.
How to Create a Sustainable Food Industry: A Practical Guide to Perfect Food (Routledge Studies in Food, Society and the Environment)
by Melissa Barrett Massimo Marino Francesca Brkic Carlo Alberto PratesiThis book presents a practical guide to help businesses navigate the complex topics of sustainability in the food industry. The book takes you on a journey along the food value chain, from farm to fork, exploring key opportunities to increase positive impacts and circularity at each step of the journey. Written by a team of authors with decades of experience in the food industry and academia, it provides guidance on how to analyse sustainability across the value chain and life cycle of a food product and how to design, implement and communicate strategies to customers. Furthermore, the book shows that there are not always straightforward solutions, but rather choices and trade-offs that require an understanding of what is best suited to the product, customers and business in question. It demystifies a variety of topics, such as local sourcing, regenerative agriculture, plant-based protein and the environmental impact of meat production, and draws on a wide range of case studies from across the globe, to provide concrete, real-world examples. While a perfect food system may not exist, informed decisions can go a long way to reshape and transform the food industry as we know it. This book will be of great interest to professionals working in the food and agriculture industries, as well as students and scholars of sustainable food systems and sustainable business.
How to Create a Sustainable Food Industry: A Practical Guide to Perfect Food (Routledge Studies in Food, Society and the Environment)
by Melissa Barrett Massimo Marino Francesca Brkic Carlo Alberto PratesiThis book presents a practical guide to help businesses navigate the complex topics of sustainability in the food industry. The book takes you on a journey along the food value chain, from farm to fork, exploring key opportunities to increase positive impacts and circularity at each step of the journey. Written by a team of authors with decades of experience in the food industry and academia, it provides guidance on how to analyse sustainability across the value chain and life cycle of a food product and how to design, implement and communicate strategies to customers. Furthermore, the book shows that there are not always straightforward solutions, but rather choices and trade-offs that require an understanding of what is best suited to the product, customers and business in question. It demystifies a variety of topics, such as local sourcing, regenerative agriculture, plant-based protein and the environmental impact of meat production, and draws on a wide range of case studies from across the globe, to provide concrete, real-world examples. While a perfect food system may not exist, informed decisions can go a long way to reshape and transform the food industry as we know it. This book will be of great interest to professionals working in the food and agriculture industries, as well as students and scholars of sustainable food systems and sustainable business.
How to Drink: A Classical Guide to the Art of Imbibing (Ancient Wisdom for Modern Readers)
by Vincent ObsopoeusA spirited new translation of a forgotten classic, shot through with timeless wisdom Is there an art to drinking alcohol? Can drinking ever be a virtue? The Renaissance humanist and neoclassical poet Vincent Obsopoeus (ca. 1498–1539) thought so. In the winelands of sixteenth-century Germany, he witnessed the birth of a poisonous new culture of bingeing, hazing, peer pressure, and competitive drinking. Alarmed, and inspired by the Roman poet Ovid's Art of Love, he wrote The Art of Drinking (De Arte Bibendi) (1536), a how-to manual for drinking with pleasure and discrimination. In How to Drink, Michael Fontaine offers the first proper English translation of Obsopoeus's text, rendering his poetry into spirited, contemporary prose and uncorking a forgotten classic that will appeal to drinkers of all kinds and (legal) ages.Arguing that moderation, not abstinence, is the key to lasting sobriety, and that drinking can be a virtue if it is done with rules and limits, Obsopoeus teaches us how to manage our drinking, how to win friends at social gatherings, and how to give a proper toast. But he also says that drinking to excess on occasion is okay—and he even tells us how to win drinking games, citing extensive personal experience.Complete with the original Latin on facing pages, this sparkling work is as intoxicating today as when it was first published.
How to Drink Wine
by Tom SurgeyFrom grape to glass, this highly readable and charismatic guide will teach you everything you need to know to enjoy wine.Wine is one of the most popular drinks across the globe, it brings people together and has a rich social and cultural history, it's also astoundingly delicious. But it can also be intimidating, confusing and unnecessarily complicated. It can be hard to know where to start: how is wine made? What's the difference between red and white? How do I know what to buy in a shop? Am I holding my glass correctly?In this modern and accessible introduction to wine, Tom Surgey answers all these questions and more; doing away with old-school snobbery and teaching you how to get the most out of your favourite drink.
How to Drink Without Drinking: Celebratory alcohol-free drinks for any time of the day
by Fiona Beckett'Simple, creative ideas on what to drink when you are not drinking, from the queen of drinks.' - Anna Jones 'Exciting alternatives for alcohol-free drinking.' - Tom Kerridge Whether you're on the wagon for good or just looking to take a couple of alcohol-free days a week, avoiding alcohol doesn't have to mean missing out on flavour or fun.This beautiful and inspiring book includes tips and recipes for ferments, cordials and shrubs, as well as delicious alcohol-free cocktails and juices.Created by Fiona Beckett, one of the country's leading wine writers, you can be assured that every recipe in this book has earned its place as a tasty and exciting alternative to alcohol. Whether you wish to mix a pitcher of Strawberry Punch for a summer party, sample a Kaffir Lime Mojito on a Friday night or fill your drinks cabinet with Wild Cherry and Star Anise Shrub, this book is packed with creative ideas and gorgeous flavours.
How To Eat: The Pleasures and Principles of Good Food
by Nigella LawsonNigella Collection: a vibrant new look for Nigella’s classic cookery books. ‘Cooking is not just about joining the dots, following one recipe slavishly and then moving on to the next. In cooking, as in writing, you must please yourself to please others.’Hailed by chefs, reviewers, cookery writers and millions of home cooks worldwide as one of the best cookery books ever written, How To Eat is more than just an imaginative collection of over 350 delicious, simple recipes. Combining Nigella’s down-to-earth, practical cookery advice with a passion for food and a friendly, chatty style, you will need two copies of this glorious classic: one for the kitchen, one for the bedside table.This is Nigel Slater’s all-time favourite cookbook: “If I could only keep one cookbook, this would be it. How To Eat suits the way I cook. It is as if Nigella is sitting on a stool next to me in the kitchen as I’m cooking ... With every page you know she loves this stuff, and she wants you to love it too. It’s a very, very special book for me. My own copy is falling apart.”With gloriously witty food writing, easy recipes, basic cooking tips and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family.Basics – from easy bread recipes and basic roast chicken to sauce ingredients and seasonal foods Cooking in advance – slow cooking, marinades and stress-free, easy recipesOne and two – cooking for one and meals for two people, from the practical to the romanticFast food – easy recipes and quick meal ideasWeekend lunch – Saturday and Sunday lunch menus, for entertaining friends and family mealsDinner – complete dinner menus for any occasion, from an elegant dinner party to a simple supperLow Fat – healthy recipes and low-fat meals that still burst with flavourFeeding babies and small children – weaning recipes, easy family meals and dishes to tempt that fussy eater
How to Eat 30 Plants a Week: 100 recipes to boost your health and energy
by Hugh Fearnley-Whittingstall'I love the way Hugh inspires us to eat more of the good stuff, and he's done it again brilliantly here.' JAMIE OLIVER'Hugh translates the exciting science of the gut microbiome into something practical and easy. His beautifully diverse, plant-rich recipes are good for us and for the planet.' POPPY OKOTCHAWith an introduction by Tim Spector, bestselling author and founder of ZOE30 plants may sound a lot, but in Hugh's expert hands it feels like an easy win, for the delicious meals as much as the incredible health benefits. Central to these is great gut health, and a foreword by gut-health guru Tim Spector explains why Hugh is bang on target to deliver the goods. And in racking up the plant power, you'll feel great, have renewed energy and reset your microbiome. In chapters such as Six-packed Soup and Stoups, Seven in the Oven, Fish Fivers, Meat and Many Veg Mains and Triple Treat Sides, Hugh shows you how to get many more plants on your plate, with people-pleasing plant-only dishes at the fore, as well as some humdingers with a little well-chosen meat or fish along for the ride. By plants, Hugh means fruit and veg and much more besides – including nuts, seeds, pulses, grains, herbs, spices, chocolate and even coffee.Recipes include: · Purple shakshuka· Shroomami stoup· Sichuan aubergine with tofu and black beans· Caponata with chickpeas and apricots· Tomato and saffron baked rice· Slow-roast Merguez-spiced shoulder of lamb· Steak, charred lettuce and spring onion salsa· Roast ratatouille mackerel fillets· Kimchi (or Kraut) slaw· Very berry ripple fro-yo... and many more!With plant ingredients numbered by chapter, and overlaps kept to a minimum, it's easy to keep a count and rack up your weekly plant score. Simply by choosing just a handful of recipes from the book, you will have nailed your 30 plants, and by adding an extra main, a treat or a pud, and a snack or a side, you'll be well on your way to 50 plants a week! With Hugh to show you the way, this isn't just going to be doable: it's going to be easy, it's going to be fun, and most of all it's going to be delicious.
How to Eat 30 Plants a Week: 100 recipes to boost your health and energy
by Hugh Fearnley-Whittingstall'I love the way Hugh inspires us to eat more of the good stuff, and he's done it again brilliantly here.' JAMIE OLIVER'Hugh translates the exciting science of the gut microbiome into something practical and easy. His beautifully diverse, plant-rich recipes are good for us and for the planet.' POPPY OKOTCHAWith an introduction by Tim Spector, bestselling author and founder of ZOE30 plants may sound a lot, but in Hugh's expert hands it feels like an easy win, for the delicious meals as much as the incredible health benefits. Central to these is great gut health, and a foreword by gut-health guru Tim Spector explains why Hugh is bang on target to deliver the goods. And in racking up the plant power, you'll feel great, have renewed energy and reset your microbiome. In chapters such as Six-packed Soup and Stoups, Seven in the Oven, Fish Fivers, Meat and Many Veg Mains and Triple Treat Sides, Hugh shows you how to get many more plants on your plate, with people-pleasing plant-only dishes at the fore, as well as some humdingers with a little well-chosen meat or fish along for the ride. By plants, Hugh means fruit and veg and much more besides – including nuts, seeds, pulses, grains, herbs, spices, chocolate and even coffee.Recipes include: · Purple shakshuka· Shroomami stoup· Sichuan aubergine with tofu and black beans· Caponata with chickpeas and apricots· Tomato and saffron baked rice· Slow-roast Merguez-spiced shoulder of lamb· Steak, charred lettuce and spring onion salsa· Roast ratatouille mackerel fillets· Kimchi (or Kraut) slaw· Very berry ripple fro-yo... and many more!With plant ingredients numbered by chapter, and overlaps kept to a minimum, it's easy to keep a count and rack up your weekly plant score. Simply by choosing just a handful of recipes from the book, you will have nailed your 30 plants, and by adding an extra main, a treat or a pud, and a snack or a side, you'll be well on your way to 50 plants a week! With Hugh to show you the way, this isn't just going to be doable: it's going to be easy, it's going to be fun, and most of all it's going to be delicious.
How to eat a peach: Menus, stories and places
by Diana HenryFood Book of the Year at the 2019 André Simon Food and Drink Book Awards The Sunday Times Food Book of the Year'A masterpiece' - Bee Wilson, The Sunday TimesAs featured on BBC Radio 4 The Food Programme 'Books of the Year 2018''This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella LawsonShortlisted for the Irish Book Awards - Eurospar Cookbook of the year 'Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini' - The Guardian 'Books of the Year''I adore Diana Henry's recipes - and this is a fantastic collection. They are simple, but also have a sense of occasion. The recipes come from all over the world and each menu has an evocative story to accompany it. Beautiful.' - The Times 'Best Books of the Year' '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times'The recipes are superb but, above all, Diana writes like a dream' - Daily Mail'Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception' - delicious (As featured in delicious. magazine Top 10 Food Books of 2018) 'You can always rely on Diana Henry. Her prose is elegant and evocative, her recipes pure and delectably international. This is perhaps her best yet' - Tom Parker Bowles, The Mail on Sunday 'Essential Cookbooks Published This Year' 'No one quite captures a place, a moment, a taste and a memory like she does. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her' - The Independent 'Best Books of the Year' 'The stories associated with the meals are what draw you in' - The Herald 'The Year's Best Food Books' 'A life-enhancing book' - The London Evening Standard 'Best Cookbooks To Buy This Christmas''...enchanting, evocative menus.' - iPaper 'One of my favourite food writers with a book of 25 themed menus that I can't wait to cook. This is top of my wish list!' - Good Housekeeping 'Favourite Reads to Gift'When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite part of cooking. Menus aren't just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavours. But what is perhaps most special about them is the way they can create very different moods - menus can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love and celebrating particular seasons.How to Eat a Peach contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world.
How to Eat (And Still Lose Weight): A Science-backed Guide to Nutrition and Health
by Dr Andrew JenkinsonMost diets fail because they rely on willpower alone. In this book surgeon and expert on metabolism Dr Andrew Jenkinson shows you how to unlock the secret to lasting weight loss through a better understanding of your brain, body and environment, allowing you to eat well and lose weight, forever.Using a combination of cutting-edge metabolic science, together with strategies like aversion, habit creation and mental reprogramming, expert in the science of appetite Dr Andrew Jenkinson will show you how your body and brain work when it comes to what you eat, and how to arm yourself against the malicious presence of food marketing, junk food and the harmful effects of the Western diet. You will learn:· Why exercise is of secondary importance to energy balance· How we can learn to 'crave surf', being more mindful of hunger cravings when they arise· How junk foods affect our brains, influencing our behaviour and creating bad habits · How to maintain a good metabolic rate when losing weight· The science behind popular weight loss techniques and why they work, including hot water and lemon; raw foods; time restricted eating; keto diets and high intensity trainingFilled with science-backed tips and techniques, this book will help you implement lasting changes, eat well and feel good.
How to Eat Better: How to Shop, Store & Cook to Make Any Food a Superfood
by James Wong'James Wong brings some welcome sanity to the world of healthy eating...its genius is his advice on how to get more nutrition from fruit and veg. It's fascinating, and better than cutting out food groups or paying for so-called superfoods' - delicious. magazineSELECT a Braeburn apple over a Fuji and get almost double the antioxidants from a fruit that tastes just as sweet.STORE strawberries on the counter, instead of in the fridge, and in just four days they will quadruple their heart-healthy compounds.COOK broccoli with a teaspoon of mustard and send its levels of cancer-fighting potential skyrocketing ten-fold.Between the rush to keep up with the latest miracle ingredient, anxiety about E-numbers and demonization of gluten/dairy/sugar (or the next foodie villain du jour) many of us are left in a virtual panic in the supermarket aisle. Tabloid headlines, 'free-from' labels and judgemental Instagram hashtags hardly help matters - so what should we be buying?How to Eat Better strips away the fad diets, superfood fixations and Instagram hashtags to give you a straight-talking scientist's guide to making everyday foods far healthier (and tastier) simply by changing the way you select, store and cook them. No diets, no obscure ingredients, no damn spiralizer, just real food made better, based on the latest scientific evidence from around the world. With over 80 foolproof recipes to put the theory into practice, James Wong shows you how to make any food a superfood, every time you cook.