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No Place Like Home: The Mindful Way to a Healthy and Happy Home Life
by Jo PetersIt’s time to make your home a wellness zone! Your home environment should lift you up and bring you joy. No Place Like Home offers simple ways to transform your home environment to be more mindfully aligned with who you are. It’s packed with ideas for decluttering, comforting recipes to try and innovative ways to bring the outside in.
No Recipe? No Problem!: How to Pull Together Tasty Meals without a Recipe
by Phyllis GoodPhyllis Good empowers home cooks to wing it in the kitchen, with tips, tricks, and techniques for making winning, no-fuss meals without a recipe.
No Red Meat: More Than 300 Delicious, Low-Fat, Low-Cholesterol Recipes
by Brenda ShriverApproximately 80 million Americans suffer from one or more forms of cardiovascular disease, the country's number one killer. A healthy diet is critical in preventing and managing this epidemic. This volume, updated to include new low-fat, low-cholesterol recipes, is a complete cookbook and dietary guide for anyone concerned with improving their health. Specifically targeted to those on special diets for reducing risk of heart attack, stroke, and obesity. And each recipe includes per-serving dietary content-for easy daily control of calories, fat, cholesterol, and sodium. Recipes are low in sodium and include seasoning suggestions for adding flavor to salt-free foods. With informational charts on fish and poultry, menu ideas, and many other helpful hints.
No Useless Mouth: Waging War and Fighting Hunger in the American Revolution
by Rachel B. HerrmannIn the era of the American Revolution, the rituals of diplomacy between the British, Patriots, and Native Americans featured gifts of food, ceremonial feasts, and a shared experience of hunger. When diplomacy failed, Native Americans could destroy food stores and cut off supply chains in order to assert authority. Black colonists also stole and destroyed food to ward off hunger and carve out tenuous spaces of freedom. Hunger was a means of power and a weapon of war.In No Useless Mouth, Rachel B. Herrmann argues that Native Americans and formerly enslaved black colonists ultimately lost the battle against hunger and the larger struggle for power because white British and United States officials curtailed the abilities of men and women to fight hunger on their own terms. By describing three interrelated behaviors—food diplomacy, victual imperialism, and victual warfare—the book shows that, during this tumultuous period, hunger prevention efforts offered strategies to claim power, maintain communities, and keep rival societies at bay.Herrmann shows how Native Americans, free blacks, and enslaved peoples were "useful mouths"—not mere supplicants for food, without rights or power—who used hunger for cooperation and violence, and took steps to circumvent starvation. Her wide-ranging research on black Loyalists, Iroquois, Cherokee, Creek, and Western Confederacy Indians demonstrates that hunger creation and prevention were tools of diplomacy and warfare available to all people involved in the American Revolution. Placing hunger at the center of these struggles foregrounds the contingency and plurality of power in the British Atlantic during the Revolutionary Era.Thanks to generous funding from Cardiff University, the ebook editions of this book are available as Open Access volumes from Cornell Open (cornellopen.org) and other repositories.
No Worry Curries: Authentic Indian Home Cooking
by Munsif AbbasiThis is a comprehensive home cookery Ebook for every type of Indian dish. The book is presented in 22 sections detailing techniques, equipment, ingredients and recipes. These include: the spice cabinet; starters and snacks; sauces; healthy options; vegetarian; seafood; curry in a hurry; oven dishes; barbecue cooking; stir frying; dishes containing alcohol; he best accompaniments; HOT curries; drinks; buffet dishes; rice dishes and basic sauces.
Noel Cunningham's Guide to Modern Irish Manners
by Noel CunninghamSociety has changed dramatically. We live in an increasingly informal world. We have in many ways become disrespectful of rules and have no time for the old order and taboos. Authority and the grace of age, two important pillars of etiquette, are no longer regarded. With his infectious charm and sharp wit Noel Cunningham shares with you his tips on sailing through life’s events, enabling people to be themselves, while solving the thorny issues of which fork to use, who goes through a door first, how to attend an important interview. The correct way of doing those things will become clear. Are you confused about how to set a formal dining table? Is it acceptable to hold doors open? How to address the thorny question of mobile phones and gadgets Noel’s book is a fun and informative guide, to help us navigate modern-day life with class and good humour.
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
by René Redzepi David ZilberThe world&’s most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation—the &“secret sauce&” behind every dish at Noma, the world&’s leading restaurant, and one of the most important food topics today—and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.
Nomaste: The Mindful Plant-Based Kitchen
by Miranda MooreNamaste: a respectful greeting frequently used at the end of a yoga session; “I bow to the divine in you”Nom-aste: a respectful prayer of thanks for delicious, nutritious and just plain yummy foodLooking after our well-being and eating tasty, nourishing food go hand in hand. This beautifully illustrated book celebrates mindful cooking and eating, teaching you how to bring the principles of yoga and mindfulness into your kitchen. From ahimsa (non-violence) and Ayurveda (food as medicine) to the art of making your own bread, you’ll learn how to give your body what it really needs in order to flourish, and how to nurture a healthy, positive attitude toward food. The 60 wholesome, plant-based recipes inside will add vitality to your daily life and leave you filled with good food and gratitude.
Nomvundla and the Chilli-Eating Contest
by Fortune TazvivingaNomvundla and Soko are off to the Chilli-Eating Contest. Animals come from far and wide to try to win the amazing prize. Who will win and get to take a friend to the Hamba-Hamba Funfair? Adrien Folly-Notsron (illustrator), Natalie Walker (designer), Karen Hurt (editor).
Non-Thermal Food Processing Technologies: Impact on Color Profile
by Kaavya Rathnakumar R. PandiselvamVarious processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance.The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy products, and meat. It discusses the influence and impact of emerging technologies on the color and appearance of foods and beverages, along with their challenges and prospects.The food processing technologies discussed include cold plasma, ultrasound, microwave processing, ozone processing, ohmic heating, pulsed light, UV irradiation, pulsed electric field, high-pressure processing, vacuum frying, and others.This book, Non-Thermal Food Processing Technologies: Impact on Color Profile, offers an important context on applying emerging food processing technologies to solve food safety issues and enhance shelf-life extension while paying attention to food appearance. It is an excellent resource for food engineers and technologists, processors, nutritionists, and food industry professionals for exploring new non-thermal techniques.
Non-Thermal Food Processing Technologies: Impact on Color Profile
Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance.The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy products, and meat. It discusses the influence and impact of emerging technologies on the color and appearance of foods and beverages, along with their challenges and prospects.The food processing technologies discussed include cold plasma, ultrasound, microwave processing, ozone processing, ohmic heating, pulsed light, UV irradiation, pulsed electric field, high-pressure processing, vacuum frying, and others.This book, Non-Thermal Food Processing Technologies: Impact on Color Profile, offers an important context on applying emerging food processing technologies to solve food safety issues and enhance shelf-life extension while paying attention to food appearance. It is an excellent resource for food engineers and technologists, processors, nutritionists, and food industry professionals for exploring new non-thermal techniques.
Non-thermal Processing of Foods
by O. P. ChauhanThis book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.
Non-Thermal Processing Technologies for the Dairy Industry
by M. Selvamuthukumaran and Sajid MaqsoodThe dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the consumer acceptability. There are some emerging non-thermal processing techniques such as pulsed light, cold plasma, high pressure processing, ultrasonic, UV pasteurization, or ozone treatments, which can be successfully employed in dairy processing industries to enhance product acceptability, safety, and quality aspects. Non-Thermal Processing Technologies for the Dairy Industry describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products. Key Features: Addresses techniques used for extraction of functional food components from various dairy products by using super critical CO2 extraction technology. Explains application of ozone and cold plasma technology for treating dairy processing waste waters with efficient recycling aspects. Discusses the importance of using biopreservatives in shelf life extension of several dairy food products. Portrays scope and significant importance of adopting UV pasteurization in processing market milk along with safety and environmental impacts over processing This book solves the issue of waste generation in dairy industries and further advises recovery of such waste for efficient recycling process. In addition to being useful for dairy technologists, it is a great source for academic scholars and students looking to gain knowledge and excel in the non-thermal procesing area.
Non-Thermal Processing Technologies for the Dairy Industry
by M. Selvamuthukumaran Sajid MaqsoodThe dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the consumer acceptability. There are some emerging non-thermal processing techniques such as pulsed light, cold plasma, high pressure processing, ultrasonic, UV pasteurization, or ozone treatments, which can be successfully employed in dairy processing industries to enhance product acceptability, safety, and quality aspects. Non-Thermal Processing Technologies for the Dairy Industry describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products. Key Features: Addresses techniques used for extraction of functional food components from various dairy products by using super critical CO2 extraction technology. Explains application of ozone and cold plasma technology for treating dairy processing waste waters with efficient recycling aspects. Discusses the importance of using biopreservatives in shelf life extension of several dairy food products. Portrays scope and significant importance of adopting UV pasteurization in processing market milk along with safety and environmental impacts over processing This book solves the issue of waste generation in dairy industries and further advises recovery of such waste for efficient recycling process. In addition to being useful for dairy technologists, it is a great source for academic scholars and students looking to gain knowledge and excel in the non-thermal procesing area.
Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables
by Pankaj B. Pathare Mohammad Shafiur RahmanThis book describes the various techniques for nondestructive quality assessment of fruits and vegetables. It covers the methods, measurements, operation principles, procedures, data analysis, and applications for implementing these techniques.The book presents the details of nondestructive approaches focusing on the present-day trends and existing future opportunities in the fresh food supply chain. First, it overviews different nondestructive techniques in food quality detection. Then it presents nondestructive methods: monochrome computer vision, imaging techniques, biospeckle laser technique, Fourier Transform Infrared (FTIR) Spectroscopy, hyperspectral imaging, Raman spectroscopy, near infrared (NIR) spectroscopy, X-ray computed tomography, ultrasound, acoustic emission, chemometrics, electronic nose and tongue. Selected applications of each method are also introduced. As a result, readers gain a better understanding of how to use nondestructive methods and technologies to detect the quality of fresh fruits and vegetables.With a wide range of interesting topics, the book will benefit readers including postharvest & food scientists/technologists, industry personnel and researchers involved in fresh produce quality detection. The book can also serve as a readily accessible reference material for postgraduate students.
Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals (Food Engineering Series)
by Anet Režek JambrakThis book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production.The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste, and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission.The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.
Noodle!: 100 Amazing Authentic Recipes (100 Great Recipes)
by MiMi AyePopular food blogger and veteran noodle eater MiMi Aye celebrates the addictive power of the noodle in this wonderful collection of 100 authentic recipes from around the world. From udon to soba and from reshteh to rice vermicelli, the widely travelled world of the noodle is celebrated in delicious stir-fries, soups, sauces, salads and snacks. Full of intoxicating and bewitching flavours, Noodle! is both an essential recipe collection and a fascinating culinary masterclass. Noodle! is the fifth book in a series that began with the bestselling Mince! (World Gourmand Award for 'Best UK Single Subject Cookbook') and continued with the brilliant titles Stew!, Soup! and Pie!.
Noodle!: 100 Amazing Authentic Recipes (100 Great Recipes)
by MiMi AyePopular food blogger and veteran noodle eater MiMi Aye celebrates the addictive power of the noodle in this wonderful collection of 100 authentic recipes from around the world. From udon to soba and from reshteh to rice vermicelli, the widely travelled world of the noodle is celebrated in delicious stir-fries, soups, sauces, salads and snacks. Full of intoxicating and bewitching flavours, Noodle! is both an essential recipe collection and a fascinating culinary masterclass. Noodle! is the fifth book in a series that began with the bestselling Mince! (World Gourmand Award for 'Best UK Single Subject Cookbook') and continued with the brilliant titles Stew!, Soup! and Pie!.
The Noodle Bowl: Over 70 Recipes For Asian-inspired Noodle Dishes
by Louise PickfordDiscover the vibrant tastes of Asia with over 70 authentic and creative recipes for cooking with noodles.
The Noodle Cookbook: 101 healthy and delicious noodle recipes for happy eating
by Damien LeeTasty noodle bowls, real quick.From Shanghai 'Yum Cha' Noodles, Mr Lee's Cracking Katsu and Bamboo Buckwheat Noodles to Tonkotsu Pork Noodles and Cantonese Wanton Soup, The Noodle Cookbook has a recipe for every craving, including vegetarian, vegan and gluten free friendly options. Get to know your noodles with an essential store-cupboard section, notes on health-boosting 'hero ingredients' and healthy swap ins for your favourite Asian condiments.With tasty dishes from Vietnam to China, The Noodle Cookbook will spice up your meals and satisfy those instant noodle cravings.No worries, eat happy!
The Noom Kitchen: 100 Healthy, Delicious, Flexible Recipes for Every Day
by Noom Inc.The only official Noom cookbook! Easy, healthy, nutritious recipes for achieving your health goals deliciously!Noom is a global phenomenon-their digital health and weight management program has helped millions lose weight and feel better by focusing on the psychology of food and behavior change. The Noom Kitchen - follow-up to Noom's bestselling book The Noom Mindset -offers spectacularly delicious recipes that make serving health-forward foods easy for cooks of all skill levels. The majority of the recipes focus on using 'green foods', nutritionally dense ingredients that fill you up without weighing you down. With selections like Saucy Pizza-Stuffed Chicken Breast, Spinach & Feta 'Hot Pockets,' and Easy Strawberry Cheesecake Ice Cream, The Noom Kitchen applies Noom's trademark approach to nutrition to help readers:- Put a healthy twist on favorite foods like french fries, pizza, and dessert- Cook meals and snacks designed to be portable and storable so you can eat well on-the-go- Learn new techniques for boosting the nutrient density (and decreasing the caloric density) of any meal.These recipes will appeal to dedicated Noom users and new readers alike, providing accessible culinary guidance for anyone looking to kick-start their health and wellness in the kitchen.
The Noom Mindset: Learn the Science, Lose the Weight: the PERFECT DIET to change your relationship with food ... for good!
by Noom Inc.Your health has a mind of its own.When it comes to setting and achieving your goals, how you think influences what you do. Whether developing a sustainable relationship with food, jump-starting a new fitness routine to shoot for a certain number on the scale, or tackling a health issue, mindset is key to meeting your goals-but it can also often be the most neglected element in any attempt to change behavior. While you might know what you want to do, the key to success is understanding why you want to do it, and how you make a plan that works for you in the long term.The Noom Mindset, created by the leading digital health company that has helped millions achieve their weight and health goals, deconstructs habits around the core drivers of body weight: what we eat and how much we move. You'll discover how your habits around eating and weight management are impacted by your own self-confidence, stress, habits, lifestyle choices, and the rollercoaster of motivation (yes, it's supposed to go up and down). Best of all, you'll learn skills that can be applied to any behavior you want to change, habit you want to break, or life you want to create.This book is an instruction manual for achieving sustainable lifestyle changes plus many other health-related outcomes, including weight loss. With The Noom Mindset, you'll learn how to:-Cultivate a growth mindset-Master the forging or deconstructing of behavior chains-Overcome thought distortions-Generate meaningful internal motivation for staying focused on your goals-Create changes that stickBased on more than a decade of research and experimentation, Noom has helped millions of users succeed by employing the mindset tactics that this book teaches. Written with an emphasis on self-awareness, goal-setting, and self-experimentation, The Noom Mindset provides powerful tools to help you reach your goals, your way.Praise for the NOOM App:'One of the BEST WEIGHT-LOSS apps out there, all based on the science of behaviour change in order to help you make lasting lifestyle changes - not just provide a quick fix' Shape magazine
NOPI: The Cookbook
by Yotam Ottolenghi Ramael ScullyNOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotam’s innovative Soho-based restaurant NOPI. It’s written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you’re a regular at the NOPI restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight.All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with – a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes – as well as many dishes which will stretch the home cook as they produce some of the restaurant’s signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters & sides, fish, meat & vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.
The Nordic Kitchen: One year of family cooking
by Claus MeyerDiscover fresh, Nordic family cooking with this book from Noma co-founder Claus Meyer. With its focus on good, seasonal ingredients and lightness of touch, Nordic cuisine is perfect family food. In this book, Claus Meyer brings the ethos that built Noma into the world's best restaurant into the home with easy-going, accessible dishes that will fit seamlessly into family life. The book is divided into four seasonal chapters so that you can get the most from the food and flavours in season. There are also features on food from the wild, including chanterelles, dandelions and blackberries.With recipes including Creamy Root Vegetable Soup with Crispy Bacon, Braised Pork Cheeks with Beer and Plum Vinegar, Pan-fried Mullet with Cucumber and Peas in Dill Butter and Rhubarb Cake you can bring the delicious flavours of the Nordic countries into your own kitchen.
Norteña: Authentic Family Recipes from Northern Mexico
by null Karla ZazuetaPassed down through the generations of Karla Zazueta’s family, she explores cooking techniques and ingredients brought in from lesser explored regions. This is a true taste of northern Mexico using fresh produce, bursting with flavour, colour and – crucially – history. The Mexican cuisine that most people are familiar with is from the centre or the south of the country, but in Norteña, Karla Zazueta shares the dishes and ways of cooking that she grew up with. Norteña – meaning ‘northerner’ – tells the tale of the northern states of Mexico – of the coastlines and fresh seafood, the cattle ranches, sun-ripened fruit and vegetables and the family gatherings around the table. The recipes in the book include the world-famous Baja fish tacos, ‘piggy’ pinto beans, vegan chorizo, crab tostadas, sopes (corn patties) served in a tomato broth and empanadas californianas (shredded beef empanadas), all accompanied by mouth-watering spicy salsas, fresh queso and zingy salads. There are recipes para la sed (for the thirst), which includes the best margaritas. The book ends on something sweet, with recipes such as Mexican flan and camotes (sweet potato poached until tender in a sweet, spiced syrup). The recipes are accompanied by longer texts that describe the different cultural events and influences that play such a huge part in the cuisine, such as the tamales estilo Sinaloa, wrapped with special care at Christmas time. Karla’s understanding of flavour shines through in her recipes and she suggests substitutes throughout so you can recreate the authentic taste using ingredients from the supermarket. In addition, many of the meat and fish dishes are given a vegetarian alternative so that you can adapt the recipes for everyone to enjoy. By sharing her family recipes, taking influence from her travels and tastes, Karla makes sure that each dish is packed with flavour but also cooked with love. Let yourself be transported to the Baja peninsula, rolling corn tortillas in the sun, sipping on a refreshing michelada and cooled by the breeze coming in from the sea. Contents Buenos Dias/Good Morning Esenciales Norteñas/Northern Essentials Algo Picosito/Something Spicy Del Huerto/From the Garden Del Mar/From the Sea Del Rancho/From the Ranch Final Dulce/Sweet Ending Para la Sed/For the Thirst Carne Asada/Mexican Feast