Williams-Sonoma New Healthy Kitchen: Main Dishes PDF Download
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Author: Georgeanne Brennan
Publisher: Simon and Schuster
ISBN: 0743278593
Category : Cooking
Languages : en
Pages : 148
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Book Description
With New Healthy Kitchen Main Dishes, you can improve your diet while enjoying recipes such as Honey-Glazed Lamb Chops with Apricot Salsa, Quail with Roasted Fresh Figs, or Tabbouleh with Lemony Scallops. This colorful series of healthy cookbooks takes a commonsense approach to eating right. Food fads and trendy diets may come and go, but your family doctor can tell you that you will never go wrong eating a wide variety of fresh vegetables and fruits, whole grains, and legumes. We all know that we're supposed to be eating several servings of each of these foods every day. But you might not know that we're also supposed to be eating as many different colors of fruit and vegetable as possible. The naturally occurring pigments that give vibrant colors to fruits and vegetables also offer an array of unique health benefits, boosting your immune system and fighting common diseases and conditions as you age. These pigments and other plant compounds -- known as antioxidants and phytochemicals -- work in tandem with vitamins, minerals, and fiber to keep our bodies strong and well. The amazing benefits of colorful foods, whole grains, legumes, seeds, and nuts are being studied in labs across the country and touted by government experts on nutrition. But all the good advice in the world won't help you put a healthy dinner on the table. The books of the New Healthy Kitchen series -- Starters, Main Dishes, and Desserts -- will do just that. The 60 recipes in these pages, grouped by the color of a key ingredient, offer dozens of appealing and easy ways to bring a rainbow of fruits, vegetables, and grains into your daily meals. Even better, 24 "Fresh Ideas" suggest simple ways of enjoying fresh produce as a snack or side dish. With New Healthy Kitchen Main Dishes, eating right won't be a sacrifice or a chore. In these books, healthy food means good food, simply prepared and a pleasure to eat.
Author: Georgeanne Brennan
Publisher: Simon and Schuster
ISBN: 0743278593
Category : Cooking
Languages : en
Pages : 148
Get Book Here
Book Description
With New Healthy Kitchen Main Dishes, you can improve your diet while enjoying recipes such as Honey-Glazed Lamb Chops with Apricot Salsa, Quail with Roasted Fresh Figs, or Tabbouleh with Lemony Scallops. This colorful series of healthy cookbooks takes a commonsense approach to eating right. Food fads and trendy diets may come and go, but your family doctor can tell you that you will never go wrong eating a wide variety of fresh vegetables and fruits, whole grains, and legumes. We all know that we're supposed to be eating several servings of each of these foods every day. But you might not know that we're also supposed to be eating as many different colors of fruit and vegetable as possible. The naturally occurring pigments that give vibrant colors to fruits and vegetables also offer an array of unique health benefits, boosting your immune system and fighting common diseases and conditions as you age. These pigments and other plant compounds -- known as antioxidants and phytochemicals -- work in tandem with vitamins, minerals, and fiber to keep our bodies strong and well. The amazing benefits of colorful foods, whole grains, legumes, seeds, and nuts are being studied in labs across the country and touted by government experts on nutrition. But all the good advice in the world won't help you put a healthy dinner on the table. The books of the New Healthy Kitchen series -- Starters, Main Dishes, and Desserts -- will do just that. The 60 recipes in these pages, grouped by the color of a key ingredient, offer dozens of appealing and easy ways to bring a rainbow of fruits, vegetables, and grains into your daily meals. Even better, 24 "Fresh Ideas" suggest simple ways of enjoying fresh produce as a snack or side dish. With New Healthy Kitchen Main Dishes, eating right won't be a sacrifice or a chore. In these books, healthy food means good food, simply prepared and a pleasure to eat.
Author: Annabel Langbein
Publisher: Simon and Schuster
ISBN: 0743278607
Category : Cooking
Languages : en
Pages : 148
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Book Description
With New Healthy Kitchen Desserts, you can improve your diet while enjoying dishes such as Golden Kiwifruit Pavlovas, Walnut and Date Tart, or Sautéed Plums with Amaretto. This colorful series of healthy cookbooks takes a commonsense approach to eating right. Food fads and trendy diets may come and go, but your family doctor can tell you that you will never go wrong eating a wide variety of fresh vegetables and fruits, whole grains, and legumes. We all know that we're supposed to be eating several servings of each of these foods every day. But you might not know that we're also supposed to be eating as many different colors of fruit and vegetable as possible. The naturally occurring pigments that give vibrant colors to fruits and vegetables also offer an array of unique health benefits, boosting your immune system and fighting common diseases and conditions as you age. These pigments and other plant compounds -- known as antioxidants and phytochemicals -- work in tandem with vitamins, minerals, and fiber to keep our bodies strong and well. The amazing benefits of colorful foods, whole grains, legumes, seeds, and nuts are being studied in labs across the country and touted by government experts on nutrition. But all the good advice in the world won't help you put a healthy dinner on the table. The books of the New Healthy Kitchen series -- Starters, Main Dishes, and Desserts -- will do just that. The 60 recipes in these pages, grouped by the color of a key ingredient, offer dozens of appealing and easy ways to bring a rainbow of fruits, vegetables, and grains into your daily meals. Even better, 24 "Fresh Ideas" suggest simple ways of enjoying fresh produce as an impromptu dessert. With New Healthy Kitchen Desserts, eating right won't be a sacrifice or a chore. In these books, healthy food means good food, simply prepared and a pleasure to eat.
Author: Georgeanne Brennan
Publisher: Simon and Schuster
ISBN: 0743278585
Category : Cooking
Languages : en
Pages : 148
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Book Description
Now readers can improve their diets while enjoying appetizers such as Cantaloupe and Feta Cheese Salad, Grilled Zucchini Skewers with Coriander, or Prosciutto-Wrapped Radicchio Wedges. The 60 recipes in this book are grouped by the color of a key ingredient, and offer dozens of appealing and easy ways to bring a rainbow of fruits, vegetables, and grains into one's daily meals.
Author: Dana Jacobi
Publisher: Ballantine Books
ISBN: 0553394843
Category : Cooking
Languages : en
Pages : 306
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Book Description
140 delicious, healthy recipes for dark, leafy greens that will please your palate and inspire you to clean your plate, including vegan, vegetarian, and gluten-free options. Kale and collards don’t have to be the only greens on your shopping list anymore. Rising stars include romaine and parsley, Brussels sprouts and beet greens, and more. But say the words “Eat your greens,” and even though we know they’re good for us, many people are afraid that they won’t taste good. Fear no more! The Power Greens Cookbook provides go-to recipes that are both nutritious and delicious. Acclaimed cookbook author and blogger Dana Jacobi expands your culinary repertoire and introduces the fifteen Power Greens—from arugula to watercress—that are loaded with health-supporting nutrients and phytochemicals that enhance vitality, all the while protecting against diabetes, heart disease, and high blood pressure, fortifying eyes and muscles, even making your skin glow. Jacobi also shares simple cooking techniques that help you prepare these super veggies quickly. Including main dishes and hearty salads, dips, spreads, snacks, and even drinks, The Power Greens Cookbook offers myriad mouthwatering vegetable-centric recipes. • Soups: Cabbage and Brussels Sprouts Soup, Spinach Gazpacho with Walnuts, Hoppin’ John Stew with Mustard Greens • Salads: Caesar Salad with Parmesan Chickpeas, Tuscan Kale Salad with Pomegranate Seeds and Walnuts, Beets and Beet Greens with Citrus Dressing • Main Dishes: Red Beans and Smoky Greens, Kale-Smothered Pork Chops with Carrot and Apple, Tortelloni with Broccoli Rabe Florets • Small Meals and Snacks: Avocado and Watercress Tartine, Grilled Cheese and Tomato Sandwich with Kimchi, Poached Eggs in a Nest of Bacon-Wilted Kale • Side Dishes and Condiments: Carrots with Wild Arugula Pesto, French Lettuce Stir-Fry, Tahini Creamed Spinach, Kale Za’atar Shown in dozens of tantalizing photographs, these dishes are sure to become mainstays in your kitchen for weeknight family meals, casual entertaining, and elegant dinner parties. From the cruciferous and crunchy to the leafy and light, The Power Greens Cookbook is just what the doctor—and your taste buds—ordered.
Author: Rick Rodgers
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 312
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Book Description
Williams-Sonoma Essentials of Roasting includes everything you need to know to roast successfully, from how to season food before cooking to how to test when food is perfectly done. More than 130 delicious recipes for starters and small plates, a variety of meats and poultry, fish and shellfish, and vegetables and fruit, all with clear directions, encourage you to put your newfound knowledge to work. Beautifully photographed, this comprehensive teaching volume and recipe collection will be an "essential" addition to your cookbook shelf. A chestnut-brown turkey with garlic and herbs hidden beneath its crisp skin. A whole sea bass perfectly cooked inside a coarse-salt crust. Thick, Caribbean-inspired pork chops basted with a tropical blend of lime, brown sugar, and dark rum. Slender fingerling potatoes shiny with olive oil and flecked with fresh herbs. Warm, tart apples spiced with cinnamon and served with a silky creme anglaise. The secrets behind roasting these tantalizing dishes and dozens more can be found in Williams-Sonoma Essentials of Roasting. This information-packed volume opens with a brief history of roasting and a discussion of the many ways that this technique transforms and enhances food. Comprehensive descriptions cover the types of roasting and explain every stage of the roasting process, from preparing the food to properly testing the food for optimum doneness, providing all the knowledge you need to roast even without a recipe. Detailed instructions and step-by-step photographs show how to make accompanying sauces and gravies. Roasting pans, thermometers, and other equipment and tools are clearly described and pictured. Five chapters, with more than 130 traditional and innovative recipes, offer a broad range of irresistible ideas for preparing starters and small plates and for roasting fish and shellfish, poultry, meats, and vegetables and fruits. The chapters begin with advice on buying and preparing their subjects, and the recipes, each handsomely photographed, balance everyday fare, such as winter squash soup, meat loaf, and spareribs, with special-occasion dishes, including Christmas goose and standing rib roast with Yorkshire pudding. Delicious recipes for seasonings, sauces, and both savory and sweet accompaniments to roasted foods; illustrations and descriptions of beef, pork, and lamb cuts; instructions on trussing and carving; and an informative glossary complete this indispensable volume, leaving you fully prepared to turn on the oven and start roasting. Book jacket.
Author: Marie Simmons
Publisher: Andrews McMeel Publishing
ISBN: 1449441386
Category : Cooking
Languages : en
Pages : 449
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Book Description
A comprehensive cookbook and guide to honey “packed with good recipes [from] one of the absolute best food writers around” (Mollie Katzen, author of Moosewood Cookbook). Honey is a lot like olive oil: How do you know what type to select at the farmers’ market or store? Are all honey bears created equal? What makes one variety different from another? Which is better for baking or best for savory dishes? Why is one darker than another, and what does that mean? These questions and more are answered in Taste of Honey. Marie Simmons reveals the life of a bee, and how the terroir of its habitat influences both the color and flavor of the honey it produces. Then she explains how these flavor profiles are best paired with certain ingredients in over sixty sweet and savory recipes including: Snacks and Breakfast: Flatbread with Melted Manchego, Rosemary and Honey; Honey, Scallion and Cheddar Scones; Honey French Toast with Peaches with Honey and Mint Main Dishes: Crispy Coconut Shrimp with Tangy Honey Dipping Sauce; Salmon with Honey, Miso and Ginger Glaze; Baby Back Ribs with Chipotle Honey Barbecue Sauce Salads and Vegetable Side Dishes: Pear, Stilton and Bacon Salad with Honey Dressing and Honey Glazed Pecans; Mango and Celery Salad with Honey and Lime Dressing; Roasted Eggplant Slices with Warmed Feta and Honey Drizzle Sweets: Honey Pear Tart with Honey Butter Sauce; Chunky Peanut Butter and Honey Cookies; Honey Zabaglione; Honey Panna Cotta; Micki’s Special Honey Fudge Brownies Each recipe includes a guide for the type of honey that will work best with it, and ideas to experiment with. In addition, there are fast, simple things to do with honey at the end of each recipe chapter; a glossary covering forty different varietals of honey; information about its healing properties; and tidbits about bees and honey through history. Photos by Meg Smith capture the intimate life of the bee and its activity producing honey—along with the gorgeous food you can make with it. “Holy honey! Taste of Honey, with its lush photos and delectable recipes, not only teaches how to best use single-origin honey in the kitchen, it reminds us that honey is an almost magical substance, connecting us to our landscape, and to the hardworking honey bee. Marie Simmons’s book has made robbing the hive even sweeter.” —Novella Carpenter, author of Farm City “I’m a honey collector, too, but unlike Marie, I tend to stick to a drizzle of honey over cheese, toast, or hot cereal and the occasional dessert. There are so many more ideas here for using honey . . . And I do hope that the appeal of honey itself with lead us to care more for our struggling bee populations.” —Deborah Madison, author of Local Flavors
Author: Lawrence D. Chilnick
Publisher: Da Capo Lifelong Books
ISBN: 0786732415
Category : Health & Fitness
Languages : en
Pages : 426
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Book Description
Heart disease is the nation's leading health crisis, affecting more than 25.6 million Americans and causing 650,000 deaths each year. A longtime health editor, Lawrence Chilnick was stunned when he suffered a heart attack at age 48-but assumed his medications would take care of the condition. They didn't. Five years later, Chilnick needed a quadruple bypass. At that point, he set out to turn his life around by educating himself on all aspects of this life-threatening disease. Now, in this major addition to the bestselling The First Year® series (over 250,000 copies sold), Chilnick shares his story and expert, step-by-step advice for coping with heart conditions. With information on lowering cholesterol, losing weight, reducing stress, and related concerns from high blood pressure to diabetes, this guide is a must-have resource.
Author: Rose Arny
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 816
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Book Description
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 974
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Book Description
Author: Jax Peters Lowell
Publisher: Holt Paperbacks
ISBN: 0805099549
Category : Health & Fitness
Languages : en
Pages : 656
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Book Description
An expanded, revised, and exhaustively updated 20th anniversary edition of the book that fired the first shot—a comprehensive and entertaining guide to living gluten-free Way ahead of its time, the original edition of this book, Against the Grain, was the first book of its kind: a funny, supportive, and absolutely essential handbook for gluten-free living. With two successful editions and countless devoted fans, this book has helped thousands of gluten-free readers follow their diets with creativity, resourcefulness, and, always, good humor. The Gluten-Free Revolution is fully revised and updated with the newest resources and information, and is packed with authoritative, practical advice for every aspect of living without gluten. With her signature wit and style, Lowell guides readers through the intricacies of shopping; understanding labels, from cosmetics to prescription drugs; strategies for eating out happily and preparing food safely at home; advice about combining gluten-free eating with any other diet, like gluten-free-paleo and gluten-free-dairy-free; negotiating complicated emotional and interpersonal reactions to your new diet; and includes fabulous gluten-free recipes from the best chefs in the world, including Thomas Keller, Rick Bayless, Alice Waters, Bobby Flay, and Nigella Lawson, among many others. The Gluten-Free Revolution remains the ultimate and indispensable resource for navigating your gluten-free life.
