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Author:
Publisher: The Mint
ISBN:
Category :
Languages : en
Pages : 13
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Book Description
Author:
Publisher: The Mint
ISBN:
Category :
Languages : en
Pages : 13
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Book Description
Author: Vani Hari
Publisher: Little, Brown
ISBN: 0316376450
Category : Health & Fitness
Languages : en
Pages : 384
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Book Description
Eliminate toxins from your diet and transform the way you feel in just 21 days with this national bestseller full of shopping lists, meal plans, and mouth-watering recipes. Did you know that your fast food fries contain a chemical used in Silly Putty? Or that a juicy peach sprayed heavily with pesticides could be triggering your body to store fat? When we go to the supermarket, we trust that all our groceries are safe to eat. But much of what we're putting into our bodies is either tainted with chemicals or processed in a way that makes us gain weight, feel sick, and age before our time. Luckily, Vani Hari -- aka the Food Babe -- has got your back. A food activist who has courageously put the heat on big food companies to disclose ingredients and remove toxic additives from their products, Hari has made it her life's mission to educate the world about how to live a clean, organic, healthy lifestyle in an overprocessed, contaminated-food world, and how to look and feel fabulous while doing it. In The Food Babe Way, Hari invites you to follow an easy and accessible plan that will transform the way you feel in three weeks. Learn how to: Remove unnatural chemicals from your diet Rid your body of toxins Lose weight without counting calories Restore your natural glow Including anecdotes of her own transformation along with easy-to-follow shopping lists, meal plans, and tantalizing recipes, The Food Babe Way will empower you to change your food, change your body, and change the world.
Author: Amber Fanning
Publisher:
ISBN: 9780733955259
Category : Food
Languages : en
Pages : 227
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Book Description
Author: Jim Lahey
Publisher: W. W. Norton & Company
ISBN: 0393066304
Category : Cooking
Languages : en
Pages : 225
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Book Description
New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
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Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author: Keith McHenry
Publisher: See Sharp Press
ISBN: 1937276392
Category : Cooking
Languages : en
Pages : 500
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Book Description
The de facto how-to manual of the international Food Not Bombs movement, which provides free food to the homeless and hungry and has branches in countries on every continent except Antarctica, this book describes at length how to set up and operate a Food Not Bombs chapter. The guide considers every aspect of the operation, from food collection and distribution to fund-raising, consensus decision making, and what to do when the police arrive. It contains detailed information on setting up a kitchen and cooking for large groups as well as a variety of delicious recipes. Accompanying numerous photographs is a lengthy section on the history of Food Not Bombs, with stories of the jailing and murder of activists, as well as premade handbills and flyers ready for photocopying.
Author:
Publisher: Pamela Foster
ISBN: 0988085909
Category :
Languages : en
Pages : 431
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Book Description
Author: Farnoosh Torabi
Publisher: Crown Currency
ISBN: 0307409295
Category : Business & Economics
Languages : en
Pages : 274
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Book Description
Your Good Life Starts Now Live beyond your means but spend within them. Take your steady out for that $350 dinner after the big promotion. You might just have to eat PB&J for a week to make it happen. Splurge when it makes sense. Buy the designer jeans you can’t live without in your size, at full price. But you better walk away from last season’s must-have sweater, even if it is 75 percent off! Make more money with your money. Invest in stocks to make the big bucks and start saving for retirement now. You want to be debt-free in your swinging sixties. Have it all . . . just not all at once. Want a Mercedes more than anything in the world? You can make it happen . ..but probably not while sharing a summer beach house with your friends. Finally a savvy, realistic finance book for those of us who love our Starbucks mocha lattes and Razr cell phones but don’t want our Jimmy Choo shoes or Bose headphones buried under a pile of burgeoning debt. Twenty-something financial reporter Farnoosh Torabi tells you that you can satisfy your sophisticated tastes and achieve financial bliss. The key: prioritizing your expenses according to what you want the most—splurging when you can and saving on other things. From sensible grocery shopping (yes, you can have your organic yogurt and eat it, too!) to cyberbanking, empower yourself to live a guilt-free, Gucci- and gadget-clad good life without sacrificing financial security.
Author: Sally Fallon
Publisher: Pro Perkins Pub
ISBN: 9781887314152
Category : Cooking
Languages : en
Pages : 618
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Book Description
Author: Artie Bucco
Publisher: Grand Central Publishing
ISBN: 0446545341
Category : Cooking
Languages : en
Pages : 210
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Book Description
Nuovo Vesuvio. The "family" restaurant, redefined. Home to the finest in Napolitan' cuisine and Essex County's best kept secret. Now Artie Bucco, la cucina's master chef and your personal host, invites you to a special feast...with a little help from his friends. From arancini to zabaglione, from baccala to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips. But that's not all! Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old country; the first Bucco's Vesuvio's menu from 1926; AJ's school essay on "Why I Like Food"; Bobby Bacala's style tips for big eaters, and much, much more. So share the big table with: Tony Soprano, waste management executive "Most people soak a bagful of discount briquettes with lighter fluid and cook a pork chop until it's shoe leather and think they're Wolfgang Puck." Enjoy his tender Grilled Sausages sizzling with fennel or cheese. Warning: Piercing the skin is a fire hazard. Corrado "Junior" Soprano, Tony's uncle "Mama always cooked. No one died of too much cholesterol or some such crap." Savor his Pasta Fazool, a toothsome marriage of cannellini beans and ditalini pasta, or Giambott', a grand-operatic vegetable medley. Carmela Soprano, Tony's wife "If someone were sick, my inclination would be to send over a pastina and ricotta. It's healing food." Try her Baked Ziti, sinfully enriched with three cheeses, and her earthy 'Shcarole with Garlic. Peter Paul "Paulie Walnuts" Gualtieri, associate of Tony Soprano "I have heard that Eskimos have fifty words for snow. We have five hundred words for food." Sink your teeth into his Eggs in Purgatory-eight eggs, bubbling tomato sauce, and an experience that's pure heaven. As Artie says, "Enjoy, with a thousand meals and a thousand laughs. Buon' appetito!"
