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Author: Ruth Bass
Publisher: Storey Publishing
ISBN: 9780882669250
Category : Cooking
Languages : en
Pages : 72
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Book Description
Take advantage of the growing interest in herbal cooking with this book from a beautifully presented unique series.
Author: Ruth Bass
Publisher: Storey Publishing
ISBN: 9780882669250
Category : Cooking
Languages : en
Pages : 72
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Book Description
Take advantage of the growing interest in herbal cooking with this book from a beautifully presented unique series.
Author: Ilene Rosen
Publisher: Artisan
ISBN: 1579658504
Category : Cooking
Languages : en
Pages : 209
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Book Description
Winner, 2019 James Beard Award for Best Book of the Year in Vegetable-Focused Cooking “Elevates salads from the quotidian to the thrilling.” —The New York Times A “saladish” recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures—toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors—rich, sharp, sweet, and salty. Toss all together and voilà: an irresistible symphony that’s at once healthy and utterly delicious. Cooking the saladish way has been Ilene Rosen’s genius since she unveiled the first kale salad at New York’s City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.
Author: John Davidson
Publisher: JD-Biz Corp Publishing
ISBN: 1311739343
Category : Health & Fitness
Languages : en
Pages : 54
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Book Description
Grandma’s Natural Remedies and Ancient Herbal Recipes - Volume 4 Table of Contents Introduction What is The Importance Of fruit, vegetables, herbs And spices? Spices in Your Daily Diet Grandma – Cook and Medicine Woman Garam Masala Recipe Massaman Masala Grandma’s Herbal Tips Controlling High Blood Pressure Why Grandma Did Not Fuss Curing Cuts, Bruises And Wounds Depression Nervous problems/Irritability Obesity Cure Curry leaves Lemon Juice Regime Losing weight Through Exercise? How Boring! Conclusion Author Bio Introduction In this fourth volume of grandma’s ancient natural remedies and herbal recipes, you are going to get a collection of recipes, in which grandmother used fruit, vegetables, herbs and spices to cure her family and also the neighbors around her. These remedies were given to her down the ages from our grandmother, and so on. Many of these remedies have been lost in the mists of time, but there were still some people in ancient times who wrote these remedies down in books. In 800 BC, Homer praised the knowledge of ancient Egyptians, who were extremely skilled in noninvasive surgery, and treatment of ailments. Ancient well-known Greek and Roman medicine men like Galen and Hippocrates gained plenty of their knowledge studying in the University of Amenhotep and the great and glorious physician Lucanus – known in Biblical history as Saint Luke – studied under Greek and Egyptian physicians. There were plenty of physicians who believe in spells, and considered that disease was caused by evil demons. Tibetan and other Eastern medicine still uses incantations to get rid of demons which have possessed a human or an animal body, thus causing it to get sick. In Indian and Chinese medicine, the ancient doctors had a good knowledge of the human anatomy. More than 4000 years ago, doctors in India were practicing plastic surgery, by making up noses from flaps of skin taken from other parts of the body. In the same manner, Chinese doctors knew all about blood circulation and acupuncture. In fact, Chinese medicine can be considered to be one of the most ancient, scientific and knowledgeable science ever known to mankind in today’s world. It was well documented, as was Egyptian medicine, of which many ancient priceless papyri have been found. Many of these ancient doctors knew about cause and effect, even though the belief of disease causing demons possessing a body still lingers on in many parts of the East. People are also under the impression that diseases are under the control and power of gods and goddesses who have to be placated so that they do not send an epidemic in the coming rainy season. Egypt, China, Greece, Mesopotamia, and India were fertile lands. That is why there was absolutely no reason why the people living here could not have plenty of healthy food to eat. Grains, fruit, vegetables, cereals, spices, nuts, and other natural health giving food were in abundance. This is why the ancients lived so long. Because of this healthy natural diet, and most of the people living outdoors, ailments and illnesses were few. That is why people of the 21st century are coming back to nature and looking for natural remedies based on fruit and vegetables, which are going to cure them of diseases and ailments. Chemical-based drugs may heal you very well on a short-term basis, but they are going to have an everlasting long-term effect on your body. That is because they are made up of chemicals, which do not suit the bio-physiological functioning system of your body. On the other hand, fruits and vegetables as well as herbs are going to heal your body naturally, while making sure that you do not suffer from any sort of side effects. This is the reason why grandma ‘s collected herbal lore and knowledge is all about the wonderful medical and beauty enhancing benefits of different herbs, spices, fruit, vegetables and flowers.
Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585
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Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Author: Lauren Toyota
Publisher: Ten Speed Press
ISBN: 1984857525
Category : Cooking
Languages : en
Pages : 0
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Book Description
More than 100 utterly simple, crazy-delicious vegan recipes that satisfy cravings all day, everyday, from YouTube guru and bestselling author of Vegan Comfort Classics Lauren Toyota. “I’m really looking forward to whipping up all of the delicious vegan meals in hot for food all day.”—Jillian Harris, bestselling co-author of Fraiche Food, Full Hearts Buffalo chicken crunch wraps. The “spiced” grilled cheese. Stuffed breakfast danishes. Tokyo street fries. These are some of the totally tastebud-pleasing dishes that are within your reach in hot for food all day, a collection of Lauren’s mind-blowing recipes for breakfast, lunch, dinner, and everything in between. With her signature bold style, Lauren guides you, step by step, through her favorite everyday dishes, using tips and tricks to level up leftovers, saving you from eating the same thing twice. Filled with drool-worthy photography for every recipe, as well as tasty ideas for entertaining and getting your snack on, Lauren shows why she’s still hot for food, all day.
Author: Eleanour Sinclair Rohde
Publisher:
ISBN:
Category : Cookery, English
Languages : en
Pages : 114
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Book Description
Author: Penelope Sach
Publisher: Penguin Group Australia
ISBN: 1742281249
Category : Family & Relationships
Languages : en
Pages : 141
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Book Description
Simple, good food can help to balance your body and mind. Naturopath and herbalist Penelope Sach believes healthy eating is all about finding the right food for your body.Natural Nourishing Recipes is brimming with ideas for great meals using the freshest ingredients, as well as lots of sensible advice about which foods are best to eat for particular health concerns. With recipes for juices, breakfasts, salads, soups, snacks, main meals and sweet treats, you can create delicious hearty meals to nurture and heal the body and mind.
Author: Sara Forte
Publisher: Ten Speed Press
ISBN: 1607741156
Category : Cooking
Languages : en
Pages : 254
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Book Description
Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.
Author: Brittany Wood Nickerson
Publisher: Storey Publishing
ISBN: 1612126901
Category : Cooking
Languages : en
Pages : 313
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Book Description
Author and herbalist Brittany Wood Nickerson understands that food is our most powerful medicine. In Recipes from the Herbalist’s Kitchen she reveals how the kitchen can be a place of true awakening for the senses and spirit, as well as deep nourishment for the body. With in-depth profiles of favorite culinary herbs such as dill, sage, basil, and mint, Nickerson offers fascinating insights into the healing properties of each herb and then shares 110 original recipes for scrumptious snacks, entrées, drinks, and desserts that are specially designed to meet the body’s needs for comfort, nourishment, energy, and support through seasonal changes. Foreword INDIES Gold Award Winner IACP Cookbook Awards Finalist
Author: Mark Diacono
Publisher: Hardie Grant Publishing
ISBN: 1787136426
Category : Cooking
Languages : en
Pages : 629
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Book Description
Guild of Food Writer’s Awards, Highly Commended in ‘Specialist Subject Cookbook’ category (2022) André Simon Awards shortlisted (2022) "A beautiful book, and one which makes me want to cultivate my garden just as much as scurry to the kitchen." — Nigella Lawson "At its core this book is about cooking, but it's an essential and valuable resource for folk who love to grow their own herbs and cook. Sorted by individual herbs with detailed notes on how to grow and use them, it's going to be a book I will turn to a lot over the years." — Nik Sharma Herb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavours into their kitchen. Author Mark Diacono is a gardener as well as a cook. Packed with ideas for enjoying and using herbs, Herb is much more than your average recipe book. Mark shares the techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. The book explores how to use herbs, when to deploy them, and how to capture those flavours to use when they might not be seasonally available. The reader will become familiar with the differences in flavour intensity, provenance, nutritional benefits and more. Focusing on the familiars including thyme, rosemary, basil, chives and bay, Herb also opens the door to a few lesser-known flavours. The recipes build on bringing your herbs alive – whether that’s a quickly swizzed parsley pesto when short of time on a weekday evening, or in wrapping a crumbly Lancashire cheese in lovage for a few weeks to infuse it with bitter earthiness. With a guide to sowing, planting, feeding and propagating herbs, there are also full plant descriptions and their main culinary affinities. Mark then looks at various ways to preserve herbs including making oils, drying, vinegars, syrups and freezing, before offering over 100 innovative recipes that make the most of your new herb knowledge.
