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Author: C.J O'Riley
Publisher: Colin O'Riley
ISBN:
Category : Health & Fitness
Languages : en
Pages : 68
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Book Description
Hitting your 40s doesn't mean slowing down. "All Things Men's Health For over 40's" guides you through the physical and mental shifts that come with this exciting life stage. Learn strategies to optimize your fitness and nutrition, ensuring strength and vitality for decades to come. Discover tactics for promoting mental well-being and mastering effective stress management. This comprehensive handbook doesn't shy away from the specifics. Get the lowdown on heart health, prostate care, sleep optimization, and healthy aging. Expert advice empowers you to tackle hormonal shifts, stay injury-free, and maintain a fulfilling sex life. Plus, get clear guidance on substance abuse prevention, recommended screenings, and how to find a healthy balance between your career and personal life. Embrace your 40s and beyond with confidence and knowledge!
Author: C.J O'Riley
Publisher: Colin O'Riley
ISBN:
Category : Health & Fitness
Languages : en
Pages : 68
Get Book Here
Book Description
Hitting your 40s doesn't mean slowing down. "All Things Men's Health For over 40's" guides you through the physical and mental shifts that come with this exciting life stage. Learn strategies to optimize your fitness and nutrition, ensuring strength and vitality for decades to come. Discover tactics for promoting mental well-being and mastering effective stress management. This comprehensive handbook doesn't shy away from the specifics. Get the lowdown on heart health, prostate care, sleep optimization, and healthy aging. Expert advice empowers you to tackle hormonal shifts, stay injury-free, and maintain a fulfilling sex life. Plus, get clear guidance on substance abuse prevention, recommended screenings, and how to find a healthy balance between your career and personal life. Embrace your 40s and beyond with confidence and knowledge!
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author: Simon Pridmore
Publisher: Simon Pridmore
ISBN:
Category : Sports & Recreation
Languages : en
Pages : 324
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Book Description
Technically Speaking – Talks on Technical Diving Volume 1: Genesis and Exodus is the latest book from best-selling Scuba series author Simon Pridmore. It is a series of themed talks telling the early history of technical diving—where it came from, how it developed, how it expanded across the world, who the important movers were and how, in the decade from 1989 to 1999, the efforts of a few determined people changed scuba diving forever. These ten years saw the greatest shake-up the sport has ever seen but technical diving’s road to universal acceptance was anything but smooth, many obstacles had to be overcome and there were times when even viewed in retrospect, it seemed that its advocates might fail in their mission. Ultimately, success came down to perseverance, people power, good timing and more than a little luck. Technical diving trailblazer Kevin Gurr comments: “Simon has completed a complex task with consummate skill and has accurately unravelled the when's, the who's and some of the why's, much of which would have been unjustifiably lost in the mists of time if not for this work. Thank you, Simon, for capturing the memory of lost and surviving friends, for detailing one of diving's most pioneering eras and for helping others and myself remember how much fun it all was!” And Oztek and Tekdive convenor David Strike writes: “Charting the growth and development of an aspect of diving that ranks as one of the most important in the entire history of underwater developments— and with comprehensive and detailed appendices—Simon Pridmore’s ‘Technically Speaking’ breaks the mould of dry-as-dust historical reference works. It sets the record straight on many of the myths and misconceptions that continue to surround the development of technical diving and does so in an engaging way.” Author Simon Pridmore has been at the sharp end of the scuba diving industry for 30 years, working as a guide, divemaster, instructor, instructor trainer and instructor trainer-trainer. In the 1990s, he pioneered mixed-gas deep diving in Asia, first with Mandarin Divers in Hong Kong and later through his own shop in Guam, Professional Sports Divers, the first dedicated technical diving centre in the Western Pacific. He also held the regional franchise for IANTD, with technical diving operations in such exotic locations as Bikini Atoll, Majuro, Palau, Kosrae and Truk Lagoon. He then moved to the United Kingdom and became the IANTD licensee there, as well as working for cutting-edge mixed-gas computer and rebreather manufacturers VR Technology. Today, he is one of scuba diving’s most prolific writers, with a five-volume Scuba series, several guides for travelling divers, a biography, a novel and even a couple of divers’ cookbooks to his name. He and his wife Sofie currently live in Taiwan. Find out more about Simon and his books at his website www.simonpridmore.com or via his Substack newsletter Scuba Conversational.
Author: Harold McGee
Publisher:
ISBN: 9780865474529
Category : Cooking
Languages : en
Pages : 339
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Book Description
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Author: Gretchen Hutchinson
Publisher:
ISBN: 9789719104803
Category : Philippines
Languages : en
Pages : 198
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Book Description
Author: Shane Mitchell
Publisher:
ISBN: 1607749203
Category : Biography & Autobiography
Languages : en
Pages : 306
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Book Description
"A ... culinary travel book featuring profiles of the stewards of the world's oldest foodways--traditional farming, hunting, fishing, and foraging methods--along with 40 recipes"--
Author: Rod Rotondi
Publisher: New World Library
ISBN: 1577319745
Category : Cooking
Languages : en
Pages : 208
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Book Description
Luscious, Eco-Friendly Food to Support Your Health and the Planet Many have touted the health and energy benefits of raw foods, but few have presented recipes and instructions for making raw food appealing -- and satisfying -- to everyone. Chef Rod Rotondi demonstrates that going raw isn't hard -- in fact, it's fun, easy, and more delicious than you've ever imagined. You will learn all the fundamentals of preparing your own raw foods at home, including setting up your raw kitchen, transitioning to raw foods, sprouting, dehydration, and raising your kids on raw foods. Best of all, he offers a wealth of recipes for smoothies, breakfast, appetizers, soups, salads, dressings, entrées, and decadent desserts. Rod demonstrates that the best -- and utterly delectable -- way to go green and get healthy is to eat fresh food in its natural state. Includes contributions by the foremost authorities on raw-food nutrition: * Brian Clement, MD * Gabriel Cousens, MD * Compton Rom Bada * Robert O. Young, PhD
Author: Let's Go Inc
Publisher: Macmillan
ISBN: 9780312360948
Category : Travel
Languages : en
Pages : 468
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Book Description
Packed with travel information, including more listings, deals, and insider tips
Author: Todd Wilbur
Publisher: Penguin
ISBN: 144067440X
Category : Cooking
Languages : en
Pages : 340
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Book Description
#1 bestselling Top Secret Recipes series with more than 4 million books sold! Every year, Americans spend billions of dollars gobbling up meals at full-service restaurant chains, inspiring Todd Wilbur to change his focus from cracking the recipes for convenience store foods to cloning the popular dishes served at these sit-down stand-bys. Wilbur's knock-offs, absolutely indiscernible from the originals, are selected from national and regional chains, many drawn from a list of the top ten full-service restaurant chains, including Houlihan's, Red Lobster, and Pizza Hut. Also included in this savory cookbook is a special section devoted to dishes from hot theme restaurants such as Hard Rock Cafe, Planet Hollywood, and Dive! Recipes include: Applebee's Quesadillas; Denny's Moons Over My Hammy; Bennigan's Cookie Mountain Sundae; The Olive Garden Toscana Soup; The Cheesecake Factory Bruschetta; T.G.I.Friday's Nine-Layer Dip; Pizza Hut Original Stuffed Crust Pizza; Chi-Chi's Nachos Grande, and many more!
Author: Diana Abu-Jaber
Publisher: Anchor
ISBN: 0307428834
Category : Biography & Autobiography
Languages : en
Pages : 354
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Book Description
Diana Abu-Jaber’s vibrant, humorous memoir weaves together delicious food memories that illuminate the two cultures of her childhood—American and Jordanian. Here are stories of being raised by a food-obsessed Jordanian father and tales of Lake Ontario shish kabob cookouts and goat stew feasts under Bedouin tents in the desert. These sensuously evoked repasts, complete with recipes, paint a loving and complex portrait of Diana’s impractical, displaced immigrant father who, like many an immigrant before him, cooked to remember the place he came from and to pass that connection on to his children. The Language of Baklava irresistibly invites us to sit down at the table with Diana’s family, sharing unforgettable meals that turn out to be as much about “grace, difference, faith, love” as they are about food.
