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Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love
by Noel McMeelFor those times when you need a snack-or a dessert after a good meal, or a homemade food gift, or a way to preserve the season-you need only to stock an Irish pantry to be prepared for any occasion. From jams and jellies to cakes, breads, condiments, and cured meats, this traditional look at feel-good foods bursting with nostalgia will satisfy your longing for something special.Chef and restaurateur Noel McMeel has spent a lifetime first learning in the kitchen, then working there himself. His recipes are generations old: passed from his grandmother to his mother, and to Noel and the next generation. They celebrate a culture of thrift and good eating, the original "eating local" and "whole foods" movements. Noel offers ways to pack the heat of summer into jars with recipes like Blackberry and Lime Jam and Orange Confit, and his Traditional Irish Christmas Cake might become a regular at your holiday table. There's also Rhubarb Ketchup,Homemade Elderflower Liqueur, Spiced Oat Crackers, and a whole chapter of rubs and seasonings. Whether you're Irish or just a food enthusiast, the Irish pantry may well become a way of life.
Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love
by Noel McMeelFor those times when you need a snack-or a dessert after a good meal, or a homemade food gift, or a way to preserve the season-you need only to stock an Irish pantry to be prepared for any occasion. From jams and jellies to cakes, breads, condiments, and cured meats, this traditional look at feel-good foods bursting with nostalgia will satisfy your longing for something special. Chef and restaurateur Noel McMeel has spent a lifetime first learning in the kitchen, then working there himself. His recipes are generations old: passed from his grandmother to his mother, and to Noel and the next generation. They celebrate a culture of thrift and good eating, the original "eating local" and "whole foods" movements. Noel offers ways to pack the heat of summer into jars with recipes like Blackberry and Lime Jam and Orange Confit, and his Traditional Irish Christmas Cake might become a regular at your holiday table. There's also Rhubarb Ketchup, Homemade Elderflower Liqueur, Spiced Oat Crackers, and a whole chapter of rubs and seasonings. Whether you're Irish or just a food enthusiast, the Irish pantry may well become a way of life.
Irish Potato Cookbook: Traditional Irish Recipes
by Eveleen CoyleFor everyone who loves a spud, The Irish Potato Cookbook will help you create exciting meals that all the family will enjoy. The most versatile and adaptable of all vegetables, the potato is indelibly associated with Ireland. In this handy book, you will find a collection of delicious recipes including old favourites like colcannon, boxty and Dublin coddle, as well as exciting new suggestions such as Parmesan potato cakes, roast potatoes with garlic and rosemary, and even a delicious potato pizza.
Irish Soups & Breads: Traditional Irish Recipes
by Nuala CullenNuala Cullen, a former Sunday Tribune columnist and a founder member of the Irish Food Writers Guild, shares some of the best Irish soup and bread recipes, from Courgette and Coriander Soup, to Aubergine and Red Pepper Soup, to a wonderful variety of recipes for delicious breads, including the traditional Yeast and Soda Breads to the more unusual Olive and Onion.
Irish Traditional Cooking: Over 300 Recipes From Ireland's Heritage
by Darina AllenIreland's rich culinary heritage is brought to life in this new edition of Darina's bestselling Irish Traditional Cooking. With 300 traditional dishes, including 100 new recipes, this is the most comprehensive and entertaining tome on the subject. Each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next. Darina's fascination with Ireland's culinary heritage is illustrated with chapters on Broths & Soups, Fish, Game, Vegetables and Cakes & Biscuits. She uses the finest of Ireland's natural produce to give us recipes such as Sea Spinach Soup, Potted Ballycotton Shrimps with Melba Toast and Rhubarb Fool.
Irish Whiskey: Ireland's Best-known And Most-loved Whiskeys (Collins Little Books)
by Gary QuinnThis beautifully presented Little Book is an excellent introduction to the world of Irish whiskey. It includes descriptions of more than 100 Irish whiskeys from the whole island of Ireland. Photographs of key locations and products makes this a very attractive gift. A handy 8-page map of all distilleries featured is included.
Iron Deficiency and Overload: From Basic Biology to Clinical Medicine (Nutrition and Health)
by Shlomo Yehuda David I. MostofskyIron deficiency is ever-present among all populations throughout the world irrespective of race, culture, or ethnic background. Even with the latest advances in medicine, improved nutrition, and the ready availability of cheap oral iron, there is still no satisfactory explanation for the widespread occurrence of iron deficiency or for the absence of an effective treatment. Iron Deficiency and Overload: From Biology to Clinical Medicine is an important new text that provides a timely review of the latest science concerning iron metabolism as well as practical, data-driven options to manage at-risk populations with the best accepted therapeutic nutritional interventions. Chapter topics reflect the excitement in current theoretical development and laboratory activity in this area. The distinguished authors address their presentations to professionals and graduate students who need to be better informed about the concepts, methodologies, and current status of the field. Iron Deficiency and Overload: From Biology to Clinical Medicine is an essential text that presents a sampling of the major issues in iron research, from the most basic research level to human applications.
Iron Metabolism in Infants
by Bo LonnerdalThere is a critical need for iron intake during the first period of life. The growing infant requires iron to synthesize hemoglobin and to supply expanding tissues with iron-containing enzymes. A lack of iron will eventually lead to iron deficiency anemia, one of the most common single nutrient deficiencies in the world. Today, detailed information has increased our understanding of iron bioavailability from different dietary sources, uptake mechanisms of iron into the small intestinal mucosa for transport to hepatocytes and erythropoietic cells and subsequent receptor mediated cellular acquisition. Metabolic effects of iron deficiency have also been investigated in several tissues. This comprehensive text integrates recent information and address it from a nutritional perspective. It takes this focus because of the increased knowledge on the interrelationship between iron and other essential nutrients. Specific problems of iron nutriture and oxidant stress in prematurely born infants are also addressed in this informative new text
Iron Metabolism in Infants
by Bo LonnerdalThere is a critical need for iron intake during the first period of life. The growing infant requires iron to synthesize hemoglobin and to supply expanding tissues with iron-containing enzymes. A lack of iron will eventually lead to iron deficiency anemia, one of the most common single nutrient deficiencies in the world. Today, detailed information has increased our understanding of iron bioavailability from different dietary sources, uptake mechanisms of iron into the small intestinal mucosa for transport to hepatocytes and erythropoietic cells and subsequent receptor mediated cellular acquisition. Metabolic effects of iron deficiency have also been investigated in several tissues. This comprehensive text integrates recent information and address it from a nutritional perspective. It takes this focus because of the increased knowledge on the interrelationship between iron and other essential nutrients. Specific problems of iron nutriture and oxidant stress in prematurely born infants are also addressed in this informative new text
Iron Physiology and Pathophysiology in Humans (Nutrition and Health)
by Gregory J. Anderson and Gordon D. McLarenIron Physiology and Pathophysiology in Humans provides health professionals in many areas of research and practice with the most up-to-date and well-referenced volume on the importance of iron as a nutrient and its role in health and disease. This important new volume is the benchmark in the complex area of interrelationships between the essentiality of iron, its functions throughout the body, including its critical role in erythropoiesis, the biochemistry and clinical relevance of iron-containing enzymes and other molecules involved in iron absorption, transport and metabolism, he importance of optimal iron status on immune function, and links between iron and the liver, heart, brain and other organs. Moreover, the interactions between genetic and environmental factors and the numerous co-morbidities seen with both iron deficiency and iron overload in at risk populations are clearly delineated so that students as well as practitioners can better understand the complexities of these interactions. Key features of the volume include an in-depth index and recommendations and practice guidelines are included in relevant chapters. The volume contains more than 100 detailed tables and informative figures and up-to-date references that provide the reader with excellent sources of information about the critical role of iron nutrition, optimal iron status and the adverse clinical consequences of altered iron homeostasis. Iron Physiology and Pathophysiology in Humans is an excellent new text as well as the most authoritative resource in the field.
Irritable Bowel Diet Book
by Rosemary NicolIrritable Bowel Syndrome affects up to 20 per cent of the population, and the right food can make a huge difference to how you feel. The Irritable Bowel Diet Book provides enormously popular recipes and suggestions for healthy and enjoyable meals. The new edition of this tried and tested book will help you identify which foods cause you problems, and is full of creative ideas for eating on a restricted diet. Topics include: • What is IBS • Wheat and other problem foods • Food allergy or food intolerance • Sensible advice about fibre in the diet • Exclusion diets, including FODMAPs • Recipes and ideas for breakfast, lunch and dinner • Bread, cakes and biscuits • What to choose for snacks and work lunches • Eating out • Resources and further help.
Is Butter a Carb?: Unpicking Fact from Fiction in the World of Nutrition
by Rosie Saunt Helen WestThe ultimate myth-busting nutrition bible.Registered dietitians Rosie Saunt and Helen West are the founders of The Rooted Project, set up to translate the latest research direct to your plate, and make evidence-based nutrition accessible and engaging.In this book, they explore everything from the danger of anecdotal evidence and unsubstantiated 'facts' about food to the real science behind the nutrients we consume every day. They explain why there's nothing to be feared from fat or carbs, or - for the vast majority of us - the much-maligned gluten, as well as probing the murky depths of the diet industry to explore the latest links between diet culture and weight stigma. They take a deep-dive into gut health, look at the emerging science of the connection between food and mood and examine differences between allergies and intolerances.This book is both a reference guide and a narrative to relish: it debunks the myths that dominate the food and wellness industry and offers the right tools and knowledge to allow readers to take control of their own health. Evidence-based, body positive and practical, Is Butter a Carb? is the modern must-have nutrition book for everybody interested in food, health and pop science.
A is for Avocado: An Alphabet Book of Plant Power
by Carolyn SuzukiPerfect picture alphabet for young vegans, vegetarians, curious minds and fussy eaters. The rise in veganism and vegetarianism as well as an increased interest in the environment has meant that more children and adults are developing a greater appreciation for what they eat and where it comes from. This stylish gift book introduces young readers to twenty-six fresh fruits, vibrant vegetables and powerful plants, from avocado to zucchini. Each letter of the alphabet is represented by a plant or plant-based product and accompanied by a fascinating fact, with the aim to show that there is more to the fruits and vegetables that we see everyday. Content includes: Avocado: The Aztecs used these rich, creamy fruits as a symbol of love. Bean: There are around 40,000 different types of these edible seeds. Carrot: Carrots contain beta-carotene, a chemical that can improve your eyesight. Durian: This strong-smelling fruit is highly prized throughout South East Asia. Elderberry: These tart berries grow in clusters and are harvested in the autumn. Carolyn Suzuki's bright, stylist artwork enhances and engages the reader to make A is for Avocado the perfect introduction to plant-based foods for all ages.
Is This A Cookbook?: Adventures in the Kitchen
by Heston BlumenthalIs this a cookbook? Well, it's full of Heston's typically brilliant, delicious and inventive recipes, including green gazpacho, beetroot and pea salad, quinoa with vegetables, Moroccan pasties, hemp panna cotta, banana and parsley smoothie, tomato and coffee muffins, parsnip granola, rice ice cream, sherry vinegar posset, cricket ketchup and thyme and orange kombucha, not forgetting popcorn chicken with real popcorn. Every recipe is simple, straightforward and totally do-able. This is Heston at his most accessible. But there's so much more. Each of the 70 recipes is accompanied by Heston's thoughts, stories, insights and hacks, turning each cooking session into a journey that'll excite and inspire and reveal a whole world of culinary possibilities and fresh perspectives. Brought to life by the incredible illustrations by Dave McKean, Heston's long-term collaborator and widely acknowledged as one of the greatest illustrators at work today, it's the next best thing to having Heston as your sous-chef. So why not get in the kitchen and have an adventure?
The Island Kitchen: Recipes from Mauritius and the Indian Ocean
by Selina PeriampillaiThis ravishing cookbook will take you on a journey around the Indian Ocean islands, to taste the flavours of the colourful markets of Mauritius, the aromatic spice gardens of the Seychelles, the fishing coasts of the Maldives, the lagoons of Mayotte and the forests of Madagascar. Selina Periampillai, born in London but of Mauritian descent, celebrates the vibrant home-cooking of the islands, with dishes such as Sticky chicken with garlic & ginger, Mustard- & turmeric-marinated tuna, Seychellois aubergine & chickpea cari, and Pineapple upside-down cake with cardamom cream. With 80 simple recipes for everything from quick mid-week suppers to large rum-fuelled gatherings, and beautiful food photography and illustrations, this book will take you straight to the warm, welcoming kitchens of these beautiful islands.
The Island Poké Cookbook
by James Gould-PorterThe Hawaiian people have a laid-back love of life, and Island Poké's restaurants are committed to sharing this ethos and the authentic flavours from these shores in over 65 recipes.Poké (pronounced Po-Keh) means to ‘slice’ or ‘dice’ in Hawaiian but it has evolved to become the Hawaiian staple of sliced raw fish served on rice with many condiments and toppings. Fusing the joy of real Hawaiian food, which is a delicious fusion of many cuisines including Polynesian, Japanese, Chinese, South American, Pacific Rim and even Portuguese influences. The book includes recipes for popular poké dishes sold in the Island Poké restaurant such as classic Spicy Ahi and Golden Beetroot with Chilli Lime Shoyu. There are multicultural Pacific Rim inspired dishes such as Sea Bass Crudo, Teriyaki Salmon Chirashi and Baja Poke Tostadas. Famous Luau feasting recipes include Pacific Chowder and Huli Huli Chicken. Finally, a chapter showcasing tropical brunches and bakes includes Açaí Bowls and Courgette and Pecan Loaf. First Published in 2018, this is a new edition.
It Must Be My Hormones: A Practical Guide to Re-balancing your Body and Getting your Life Back on Track
by Marion Gluck Vicki EdgsonBalanced Hormones Better Health Be HappyHormones play a crucial role in our health and well-being, yet few of us understand the toll they take on our bodies when we don't achieve a balance.Whether you're riding the roller coasters of puberty, pregnancy or the menopause, we're all a slave to our hormones at some point in our lives, and they can leave you feeling tired, low and irritable.In It Must Be My Hormones, leading specialists in women's health Dr Marion Gluck and nutritionist Vicki Edgson, show you the role that each of our major hormones plays, how a deficiency can affect our well-being, and what we can do to restore the balance.Discover...- How to keep the weight off with thyroid boosting mega-foods - The vitamins that will do wonders for your skin- Which aromatherapy herbs are actually beneficial to use- Ways to improve cognitive function through mineral supplements - How herbs and spices can give you a caffeine-free energy kick From boosting fertility to easing symptoms of PMS, this practical, easy-to-implement guidance will restore mental and physical well-being. Filled with inspiring personal stories, nutritional suggestions and advice on bio-identical hormone therapy, this book will help you regain control of your hormones and your life.
It Starts with Veg: 100 Seasonal Suppers and Sides
by null Ceri JonesWhen life gives you lemons you make lemonade. But, what happens when life gives you a stick of rhubarb, a kohlrabi or a cabbage? What do you make then? This book is here to help. Chef and food educator Ceri Jones gives you 100 easy and delicious seasonal recipes for all occasions. Taking 40 vegetables, from the humble potato to celeriac, Ceri shows you the best ways to prepare them, the tastiest flavour pairings and two or three recipes for a simple supper or side dish for each. The book is divided into vegetable families, such as brassicas, fungi, pods and leaves, and with each recipe, Ceri provides options for vegetables that can be swapped out with another one in its family – allowing variety and reducing the need to shop for more ingredients so that you can make use of what you already have in the cupboard. The recipes are all written to serve two people and are easy to scale up if you want to cook for more – they are designed to get on the table with minimal fuss. While vegetables are the stars of the show, the recipes also include seasonal fruits, plenty of fresh herbs, whole grains, legumes, a little meat, fish and seafood, dairy and spices. This is a book that celebrates seasonality, produce, sustainability and, of course, eating more veg. Quite simply, your way of cooking veg and your recipe repertoire will be transformed. Among the mouth-watering recipes in the book are: Kale and Walnut Pesto Green Lasagne; Kohlrabi Carpaccio with Avocado, Blood Orange and Chilli; Leek, Roasted Pepper and Cheese Toasties; and a Leftover Roasties, Herb and Gruyère Frittata.
The Italian Cookery Course
by Katie Caldesi Giancarlo Caldesi'This book is not only a fascinating read, teaching you about the regions of Italy, but is also full of things that you really do want to cook.' - Thomasina Miers, The TimesIn this now iconic staple of Italian cookery, Katie Caldesi collates hundreds of recipes from across the country, from the mountainous north to the sun-drenched Mediterranean in the south. Her collection of recipes, techniques and ingredients, collected from homecooks and trattoria chefs from every region, result in a unique and comprehensive compendium of Italian food.The Italian Cookery Course will guide you through the vast collection of famous recipes and lesser-known regional dishes, with clear instruction on how to replicate them at home. The book is broken down into straightforward chapters including 'Meat', 'Fish', 'Dolci' and 'Cheese'. Each chapter contains 'masterclasses' on technique, revealing the practical secrets of Italian cooking and giving the reader new confidence in the kitchen. All this is interwoven with fascinating narration about the culinary influences that have created this wonderful cuisine.
The Italian Diet (Gino D’Acampo)
by Gino D'AcampoEnjoy the best of Italian food whilst still losing weight! The Italian diet combines simple, fresh, good-quality ingredients for an easy way to shed pounds. The Mediterranean diet is renowned for its health benefits (less saturated fats, less processed food, more 'good' fats and omega oils, more antioxidants), resulting in less heart disease and cancer for those that follow it. And you can enjoy truly delicious dishes - this is no starve-yourself diet but a healthy living approach to eating with exceptional recipes that can be prepared for breakfast, lunch or dinner. With a dietitian's advice on what to eat and what not to eat, and daily and weekly menu plans so you can easily follow the diet, this is an attractive, stress-free approach to losing weight.
Italian Food
by Elizabeth DavidIn Italian Food, Elizabeth David was the first to help us understand the real country cooking of Italy.Italian Food was an inspiration to British cooks when it was first published in 1954 - and it remains so to this day. Embracing the variety, richness and vibrancy of Italian cooking, with particularly reference to regional variation, Elizabeth David provides a magnificent and inspiring collection of favourite dishes as well as those more rarely encountered. With straightforward recipes for meals such as Piedmontese cheese fondue, fettuccine with fresh tomato sauce and chicken breasts with ham and cheese, Elizabeth David brings us the authentic taste of Italian food. 'Elizabeth David's clear and unpretentious directions for the enjoyment of good food have never been surpassed' Daily Mail 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
Italian Food Activism in Urban Sardinia: Place, Taste, and Community
by Carole CounihanWith her new book, Italian Food Activism in Urban Sardinia, cultural anthropologist Carole Counihan makes a significant contribution to understanding the growing global movement for food democracy.Providing a detailed ethnographic case study from Cagliari, the capital of the Italian island-region of Sardinia, she draws upon Sardinians' own descriptions of their actions and motivations to change their food as they pursue grassroots alternatives to the agro-industrial food system through GAS (Gruppi di Acquisito Solidale or solidarity-based purchase groups), organic and urban agriculture, alternative restaurants, and farm-to-school programs. They link their activism to the sensory and emotional resonance of food and its nostalgic connections to place, tradition, and culture. They stress the importance of education through experience, and they build relationships and networks through workshops, farm visits, and commensality. The book focuses on three key themes to emerge in interviews with Cagliari food activists: the significance of territorio (or place), the importance of taste, and the role of education. By exploring these areas of concern, Counihan uncovers key tensions in consumption as a force for change, in individual vs. group actions, and in political and economic power relations, which are of crucial importance to wider global efforts to promote food democracy.
Italian Food Activism in Urban Sardinia: Place, Taste, and Community
by Carole CounihanWith her new book, Italian Food Activism in Urban Sardinia, cultural anthropologist Carole Counihan makes a significant contribution to understanding the growing global movement for food democracy.Providing a detailed ethnographic case study from Cagliari, the capital of the Italian island-region of Sardinia, she draws upon Sardinians' own descriptions of their actions and motivations to change their food as they pursue grassroots alternatives to the agro-industrial food system through GAS (Gruppi di Acquisito Solidale or solidarity-based purchase groups), organic and urban agriculture, alternative restaurants, and farm-to-school programs. They link their activism to the sensory and emotional resonance of food and its nostalgic connections to place, tradition, and culture. They stress the importance of education through experience, and they build relationships and networks through workshops, farm visits, and commensality. The book focuses on three key themes to emerge in interviews with Cagliari food activists: the significance of territorio (or place), the importance of taste, and the role of education. By exploring these areas of concern, Counihan uncovers key tensions in consumption as a force for change, in individual vs. group actions, and in political and economic power relations, which are of crucial importance to wider global efforts to promote food democracy.
Italian Kitchen: La Pastaciutta (Anna Del Cotne's Italian Kitchen Ser.)
by Anna Del Conte*As featured in a BBC documentary*Anna Del Conte is the doyenne of Italian cookery, beloved by food writers including Nigella Lawson and Delia Smith. Italian Kitchen is a classic Italian cookbook and essential for every home cook. It brings together over 100 mouth-watering recipes for gleaming antipasti, earthy risottos, gutsy pasta sauces and sumptuous dolci into a bible of classic Italian cooking. Effortlessly stylish yet unfussy, they are the essence of any self-respecting Italian kitchen and provide the fundamentals of Italian cooking.
Italian Recipes For Dummies
by Amy RioloYour roadmap to cooking like an Italian your very own home For those of us not lucky enough to have our very own Italian grandmother or have attended culinary school in Italy, Italian Recipes For Dummies is stepping in to fill the gap. Award-winning chef and author Amy Riolo delivers a step-by-step guide to creating authentic Italian dishes, starting from the basics and progressing to more advanced techniques and recipes. You'll discover how to shop for, plan, and cook authentic Italian meals properly. You'll also find guidance on how to incorporate the cultural, nutritional, and historical influences that shape classic Italian cuisine. This book includes: Individual chapters on staples of the Italian pantry: wine, cheese, and olive oil More than 150 authentic Italian recipes with step-by-step instructions Access to a Facebook Page hosted by the author that provides extended resources and up-to-date information on mastering Italian cooking The perfect book for amateur chefs, Italy afficianados, homemakers, and anyone else looking for culinary inspiration, Italian Recipes For Dummies is also an indispensable guide for people seeking healthier ways of shopping, cooking, and eating without giving up amazing flavors and rich foods.