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Author: Andie Mitchell
Publisher: Clarkson Potter
ISBN: 0770433286
Category : Cooking
Languages : en
Pages : 242
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Book Description
In her inspiring New York Times bestselling memoir, It Was Me All Along, Andie Mitchell chronicled her struggles with obesity, losing weight, and finding balance. Now, in her debut cookbook, she gives readers the dishes that helped her reach her goals and maintain her new size. In 80 recipes, she shows how she eats: mostly healthy meals that are packed with flavor, like Lemon Roasted Chicken with Moroccan Couscous and Butternut Squash Salad with Kale and Pomegranate, and then the “sometimes” foods, the indulgences such as Peanut Butter Mousse Pie with Marshmallow Whipped Cream, because life just needs dessert. With 75 photographs and Andie’s beautiful storytelling, Eating in the Middle is the perfect cookbook for anyone looking to find freedom from cravings while still loving and enjoying every meal to the fullest.
Author: Andie Mitchell
Publisher: Clarkson Potter
ISBN: 0770433286
Category : Cooking
Languages : en
Pages : 242
Get Book Here
Book Description
In her inspiring New York Times bestselling memoir, It Was Me All Along, Andie Mitchell chronicled her struggles with obesity, losing weight, and finding balance. Now, in her debut cookbook, she gives readers the dishes that helped her reach her goals and maintain her new size. In 80 recipes, she shows how she eats: mostly healthy meals that are packed with flavor, like Lemon Roasted Chicken with Moroccan Couscous and Butternut Squash Salad with Kale and Pomegranate, and then the “sometimes” foods, the indulgences such as Peanut Butter Mousse Pie with Marshmallow Whipped Cream, because life just needs dessert. With 75 photographs and Andie’s beautiful storytelling, Eating in the Middle is the perfect cookbook for anyone looking to find freedom from cravings while still loving and enjoying every meal to the fullest.
Author: Stephen Mennell
Publisher: University of Illinois Press
ISBN: 9780252064906
Category : Cooking
Languages : en
Pages : 412
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Book Description
So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
Author: Andie Mitchell
Publisher: Clarkson Potter
ISBN: 077043326X
Category : Biography & Autobiography
Languages : en
Pages : 258
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Book Description
A yet heartbreakingly honest, endearing memoir of incredible weight loss by a young food blogger who battles body image issues and overcomes food addiction to find self-acceptance. All her life, Andie Mitchell had eaten lustily and mindlessly. Food was her babysitter, her best friend, her confidant, and it provided a refuge from her fractured family. But when she stepped on the scale on her twentieth birthday and it registered a shocking 268 pounds, she knew she had to change the way she thought about food and herself; that her life was at stake. It Was Me All Along takes Andie from working class Boston to the romantic streets of Rome, from morbidly obese to half her size, from seeking comfort in anything that came cream-filled and two-to-a-pack to finding balance in exquisite (but modest) bowls of handmade pasta. This story is about much more than a woman who loves food and abhors her body. It is about someone who made changes when her situation seemed too far gone and how she discovered balance in an off-kilter world. More than anything, though, it is the story of her finding beauty in acceptance and learning to love all parts of herself.
Author: Eden Grinshpan
Publisher: Penguin
ISBN: 0735238707
Category : Cooking
Languages : en
Pages : 343
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Book Description
Discover a playful new take on Middle Eastern cuisine with more than 100 fresh, flavorful recipes. "Finally! Eden Grinshpan is letting us in on her secrets of her healthful and deliriously delicious cooking."--Bobby Flay Eden Grinshpan's accessible cooking is full of bright tastes and textures that reflect her Israeli heritage and laid-back but thoughtful style. In Eating Out Loud, Eden introduces readers to a whirlwind of exciting flavors, mixing and matching simple, traditional ingredients in new ways: roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes, and a bevy of fresh herbs; and babka that becomes pull-apart morning buns, layered with chocolate and tahini and sticky with a salted sugar glaze, to name a few. For anyone who loves a big, boisterous spirit both on the plate and around the table, Eating Out Loud is the perfect guide to the kind of meal--full of family and friends eating with their hands, double-dipping, and letting loose--that you never want to end.
Author: Kristina Cho
Publisher: Harper Celebrate
ISBN: 0785239006
Category : Cooking
Languages : en
Pages : 305
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Book Description
2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.
Author: Brian Wansink
Publisher: Bantam
ISBN: 0345526880
Category : Health & Fitness
Languages : en
Pages : 304
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Book Description
A food psychologist identifies hidden factors, motivations, and cues that cause overeating and offers practical solutions to help avoid these hidden traps and enjoy food without putting on excess pounds.
Author: Bethany Kehdy
Publisher: Hardie Grant Publishing
ISBN: 1784882135
Category : Cooking
Languages : en
Pages : 499
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Book Description
Middle Eastern food is meant for sharing, and in The Jewelled Table, Bethany Kehdy departs from the common mezze theme to explore the way locals cook, eat and entertain at home. The book and its chapters are ordered in the style one goes about ‘jewelling’ a table in the Middle East, whether for everyday meals or for celebratory feasts, always much inspired by the seasons and the ritual of hospitality. Featuring over 100 ancient and modern recipes – including appetisers, drinks, show-stopping mains, fuss-free sweets and more – and menu plans that take the stress out of entertaining, Bethany illustrates that with a few key ingredients, this is the perfect fit for every occasion. With her signature flair for creative and tantalising flavour combinations, Bethany introduces dishes such as Winter’s tabbouleh, Orange blossom chicken barida, Charred asparagus & dried lime soup and more. This is Middle Eastern food like you’ve never seen it. Set against the backdrop of beautiful location shots, and Bethany’s charming anecdotes with a lens on history, lineage and etymology, The Jewelled Table is an essential cookbook for anyone who loves the flavours of the Middle East.
Author: Evelyn Tribole, M.S., R.D.
Publisher: St. Martin's Griffin
ISBN: 1429909692
Category : Health & Fitness
Languages : en
Pages : 305
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Book Description
We've all been there-angry with ourselves for overeating, for our lack of willpower, for failing at yet another diet that was supposed to be the last one. But the problem is not you, it's that dieting, with its emphasis on rules and regulations, has stopped you from listening to your body. Written by two prominent nutritionists, Intuitive Eating focuses on nurturing your body rather than starving it, encourages natural weight loss, and helps you find the weight you were meant to be. Learn: *How to reject diet mentality forever *How our three Eating Personalities define our eating difficulties *How to feel your feelings without using food *How to honor hunger and feel fullness *How to follow the ten principles of Intuitive Eating, step-by-step *How to achieve a new and safe relationship with food and, ultimately, your body With much more compassionate, thoughtful advice on satisfying, healthy living, this newly revised edition also includes a chapter on how the Intuitive Eating philosophy can be a safe and effective model on the path to recovery from an eating disorder.
Author: Joseph C. Ewoodzie Jr.
Publisher: Princeton University Press
ISBN: 0691253870
Category : Cooking
Languages : en
Pages : 320
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Book Description
A vivid portrait of African American life in today’s urban South that uses food to explore the complex interactions of race and class Getting Something to Eat in Jackson uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city’s fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life.
Author: Ann W. Astell
Publisher: Cornell University Press
ISBN: 1501704540
Category : History
Languages : en
Pages : 321
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Book Description
"The enigmatic link between the natural and artistic beauty that is to be contemplated but not eaten, on the one hand, and the eucharistic beauty that is both seen (with the eyes of faith) and eaten, on the other, intrigues me and inspires this book. One cannot ask theo-aesthetic questions about the Eucharist without engaging fundamental questions about the relationship between beauty, art (broadly defined), and eating."—from Eating Beauty In a remarkable book that is at once learned, startlingly original, and highly personal, Ann W. Astell explores the ambiguity of the phrase "eating beauty." The phrase evokes the destruction of beauty, the devouring mouth of the grave, the mouth of hell. To eat beauty is to destroy it. Yet in the case of the Eucharist the person of faith who eats the Host is transformed into beauty itself, literally incorporated into Christ. In this sense, Astell explains, the Eucharist was "productive of an entire 'way' of life, a virtuous life-form, an artwork, with Christ himself as the principal artist." The Eucharist established for the people of the Middle Ages distinctive schools of sanctity—Cistercian, Franciscan, Dominican, and Ignatian—whose members were united by the eucharistic sacrament that they received. Reading the lives of the saints not primarily as historical documents but as iconic expressions of original artworks fashioned by the eucharistic Christ, Astell puts the "faceless" Host in a dynamic relationship with these icons. With the advent of each new spirituality, the Christian idea of beauty expanded to include, first, the marred beauty of the saint and, finally, that of the church torn by division—an anti-aesthetic beauty embracing process, suffering, deformity, and disappearance, as well as the radiant lightness of the resurrected body. This astonishing work of intellectual and religious history is illustrated with telling artistic examples ranging from medieval manuscript illuminations to sculptures by Michelangelo and paintings by Salvador Dalí. Astell puts the lives of medieval saints in conversation with modern philosophers as disparate as Simone Weil and G. W. F. Hegel.
