The Oat Bran Cookbook PDF Download
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Author: Linda Romanelli Leahy
Publisher: Fawcett
ISBN: 9780449146316
Category : Cooking
Languages : en
Pages : 132
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Book Description
In this innovative cookbook, Leahy, a professional recipe developer and food and wine consultant, shows how oat bran can be used in all meals to reduce cholesterol and the risk of heart attack. Includes 65 easy-to-prepare recipes featuring nutrient listings.
Author: Linda Romanelli Leahy
Publisher: Fawcett
ISBN: 9780449146316
Category : Cooking
Languages : en
Pages : 132
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Book Description
In this innovative cookbook, Leahy, a professional recipe developer and food and wine consultant, shows how oat bran can be used in all meals to reduce cholesterol and the risk of heart attack. Includes 65 easy-to-prepare recipes featuring nutrient listings.
Author: Dr Pierre Dukan
Publisher: Hachette UK
ISBN: 1444757938
Category : Health & Fitness
Languages : en
Pages : 158
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Book Description
Discover the first and only food in the world that can be considered a natural weight loss ingredient. In this book, Dr Dukan reveals the secrets behind his magic ingredient: oat bran. Oat bran is a key component of The Dukan Diet, the unique 4-step programme which combines two steps to lose your unwanted weight and two steps to keep it off for good. Not only does it reduce hunger, it also helps to reduce cholesterol, prevent diabetes and cancer, as well as aiding digestion. By eating oat bran as part of The Dukan Diet weight-loss programme you can lose the weight you want like millions of others have around the world. Devised by Dr Pierre Dukan, a French medical doctor who has spent his career helping people to lose weight permanently, The Dukan Diet is the culmination of thirty-five years' clinical experience. Beyond its immense success in France, The Dukan Diet has been adopted by more than 50 countries and translated into 25 languages. Many international observers agree that this is the method most likely to put a stop to the world's weight problems.
Author: Robert E. Kowalski
Publisher: HarperCollins Publishers
ISBN: 9780060964719
Category : Cooking
Languages : en
Pages : 164
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Book Description
Author: Joanna Goodshef
Publisher: Delicious Dieting
ISBN:
Category : Cooking
Languages : en
Pages : 117
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Book Description
Author: Mary Karlin
Publisher: Ten Speed Press
ISBN: 1607744384
Category : Cooking
Languages : en
Pages : 258
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Book Description
A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
Author: Nancy Baggett
Publisher: McGraw-Hill/Contemporary
ISBN: 9780809242894
Category : Cooking
Languages : en
Pages : 148
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Book Description
A superior collection of healthful, heart-wise oat bran baked goods that are simple to make and, most importantly, great tasting. Contains 85 recipes.
Author: James Anderson, M.D.
Publisher: Penguin
ISBN: 1101515899
Category : Health & Fitness
Languages : en
Pages : 316
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Book Description
Lose up to 50 pounds in 12 weeks with a doctor's proven plan for losing weight-quickly, easily, and permanently. No counting, no measuring, no hassle. If you have tried to lose weight and failed, or lost weight and failed to keep it off, you're not alone. Two out of three Americans are overweight, many with between thirty and one hundred pounds to lose. Now Dr. James W. Anderson, a professor of medicine and clinical nutrition at the University of Kentucky, shares his groundbreaking, scientifically based nutritional plan that has already helped thousands of Americans lose weight-sometimes more than one hundred pounds-and keep it off permanently. It can also help you: Lower cholesterol, high blood pressure, and high blood sugar. Reverse type 2 diabetes, heart disease, and other obesity-related health conditions. Decrease your risk for type 2 diabetes and its related consequences. Eliminate the need for dangerous (and expensive) gastric bypass surgery. Help you feel better about yourself and enjoy your life! Best of all, you can use prepared foods that are easy to find in the supermarket. There's no calorie counting. No measuring. No guesswork. And if you stick with this easy-to-follow plan-as thousands of people already have-there's a nearly foolproof guarantee of success. Lifelong success. Many people have changed their eating habits and improved their health by using this program. Now it's your turn.
Author: YiFang Chu
Publisher: John Wiley & Sons
ISBN: 1118354117
Category : Technology & Engineering
Languages : en
Pages : 474
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Book Description
A considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gathered this work together. Oats Nutrition and Technology presents a comprehensive and integrated overview of the coordinated activities of nutritionists, plant scientists, food scientists, policy makers, and the private sector in developing oat products for optimal health. Readers will gain a good understanding of the value of best agricultural production and processing practices that are important in the oats food system. The book reviews agricultural practices for the production of oat products, the food science involved in the processing of oats, and the nutrition science aimed at understanding and advancing the health effects of oats and how they can affect nutrition policies. There are individual chapters that summarize oat breeding and processing, the many bioactive compounds that oats contain, and their health benefits. With respect to the latter, the health benefits of oats and oat constituents on chronic diseases, obesity, gut health, metabolic syndromes, and skin health are reviewed. The book concludes with a global summary of food labelling practices that are particularly relevant to oats. Oats Nutrition and Technology offers in-depth information about the life cycle of oats for nutrition, food and agricultural scientists and health practitioners interested in this field. It is intended to provoke thought and stimulate readers to address the many research challenges associated with the oat life cycle and food system.
Author: Dr. Pierre Dukan
Publisher: Harmony
ISBN: 0307986748
Category : Cooking
Languages : en
Pages : 421
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Book Description
NEW YORK TIMES BESTSELLER • The essential companion to The Dukan Diet, this health-conscious cookbook features 350 delicious recipes for permanent weight loss. Introduced in the phenomenal bestseller The Dukan Diet, Dr. Pierre Dukan’s four-step plan rejects counting calories and instead harnesses the power of pure protein, empowering you to achieve your “True Weight” and keep the pounds off—forever. The Dukan Diet Cookbook contains over 350 simple, French-inspired recipes for the two most challenging phases of the diet—the protein-only Attack phase and the protein-and-vegetable Cruise phase. In the Attack phase, get ready to enjoy Spicy Chicken Kebabs, Red Snapper with Saffron Cod with Creamy Caper Sauce, and even Cinnamon Tart Lemon Cheesecake! Then in the Cruise phase, dine on Stir-Fried Chicken with Peppers and Bamboo Shoots, Chilled Cucumber and Shrimp Soup, and Chocolate Pudding. You don’t have to sacrifice great taste and satisfaction to lose weight. Accompanied by delectable photographs, The Dukan Diet Cookbook is the essential companion to The Dukan Diet.
Author: Peter Reinhart
Publisher: Ten Speed Press
ISBN: 9781580087599
Category : Cooking
Languages : en
Pages : 328
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Book Description
In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.
