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Author: Elma W. Bagg
Publisher: National Geographic Books
ISBN: 0553579517
Category : Cooking
Languages : en
Pages : 0
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Book Description
Putting down the saltshaker is just the first step.... Experts agree that a low-sodium diet can decrease the risk of heart disease, migraines, diabetes, and osteoporosis. But to significantly reduce the salt in your diet, you must learn how to spot the hidden sodium in frozen foods, canned goods, and popular recipes. Fully revised and updated using the latest medical research, Cooking Without a Grain of Salt is a nutrition guide and cookbook all in one. It's filled with useful tips on how to limit sodium without sacrificing flavor--as well as savory recipes that will help you put your healthy, low-salt lifestyle into action. From Stuffed Mushrooms and Double Corn Biscuits to Pork Medallions in Pesto, Grilled Tuna with Salsa, and Pasta Primavera, Cooking Without a Grain of Salt lets you enjoy all the dishes you love while forming healthy eating habits for years to come..
Author: Elma W. Bagg
Publisher: National Geographic Books
ISBN: 0553579517
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Putting down the saltshaker is just the first step.... Experts agree that a low-sodium diet can decrease the risk of heart disease, migraines, diabetes, and osteoporosis. But to significantly reduce the salt in your diet, you must learn how to spot the hidden sodium in frozen foods, canned goods, and popular recipes. Fully revised and updated using the latest medical research, Cooking Without a Grain of Salt is a nutrition guide and cookbook all in one. It's filled with useful tips on how to limit sodium without sacrificing flavor--as well as savory recipes that will help you put your healthy, low-salt lifestyle into action. From Stuffed Mushrooms and Double Corn Biscuits to Pork Medallions in Pesto, Grilled Tuna with Salsa, and Pasta Primavera, Cooking Without a Grain of Salt lets you enjoy all the dishes you love while forming healthy eating habits for years to come..
Author: Mark Kurlansky
Publisher: Vintage Canada
ISBN: 030736979X
Category : History
Languages : en
Pages : 490
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Book Description
From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before.
Author: Friends of New England Home for Little Wanderers (Norwell Chapter)
Publisher:
ISBN:
Category : Community cookbooks
Languages : en
Pages : 42
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Book Description
Author: Tara Westover
Publisher: Random House
ISBN: 039959051X
Category : Biography & Autobiography
Languages : en
Pages : 352
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Book Description
#1 NEW YORK TIMES, WALL STREET JOURNAL, AND BOSTON GLOBE BESTSELLER • One of the most acclaimed books of our time: an unforgettable memoir about a young woman who, kept out of school, leaves her survivalist family and goes on to earn a PhD from Cambridge University “Extraordinary . . . an act of courage and self-invention.”—The New York Times NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW • ONE OF PRESIDENT BARACK OBAMA’S FAVORITE BOOKS OF THE YEAR • BILL GATES’S HOLIDAY READING LIST • FINALIST: National Book Critics Circle’s Award In Autobiography and John Leonard Prize For Best First Book • PEN/Jean Stein Book Award • Los Angeles Times Book Prize Born to survivalists in the mountains of Idaho, Tara Westover was seventeen the first time she set foot in a classroom. Her family was so isolated from mainstream society that there was no one to ensure the children received an education, and no one to intervene when one of Tara’s older brothers became violent. When another brother got himself into college, Tara decided to try a new kind of life. Her quest for knowledge transformed her, taking her over oceans and across continents, to Harvard and to Cambridge University. Only then would she wonder if she’d traveled too far, if there was still a way home. “Beautiful and propulsive . . . Despite the singularity of [Westover’s] childhood, the questions her book poses are universal: How much of ourselves should we give to those we love? And how much must we betray them to grow up?”—Vogue NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Washington Post • O: The Oprah Magazine • Time • NPR • Good Morning America • San Francisco Chronicle • The Guardian • The Economist • Financial Times • Newsday • New York Post • theSkimm • Refinery29 • Bloomberg • Self • Real Simple • Town & Country • Bustle • Paste • Publishers Weekly • Library Journal • LibraryReads • Book Riot • Pamela Paul, KQED • New York Public Library
Author: Kim Stanley Robinson
Publisher: Spectra
ISBN: 0553897608
Category : Fiction
Languages : en
Pages : 777
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Book Description
With the same unique vision that brought his now classic Mars trilogy to vivid life, bestselling author Kim Stanley Robinson boldly imagines an alternate history of the last seven hundred years. In his grandest work yet, the acclaimed storyteller constructs a world vastly different from the one we know. . . . “A thoughtful, magisterial alternate history from one of science fiction’s most important writers.”—The New York Times Book Review It is the fourteenth century and one of the most apocalyptic events in human history is set to occur—the coming of the Black Death. History teaches us that a third of Europe’s population was destroyed. But what if the plague had killed 99 percent of the population instead? How would the world have changed? This is a look at the history that could have been—one that stretches across centuries, sees dynasties and nations rise and crumble, and spans horrible famine and magnificent innovation. Through the eyes of soldiers and kings, explorers and philosophers, slaves and scholars, Robinson navigates a world where Buddhism and Islam are the most influential and practiced religions, while Christianity is merely a historical footnote. Probing the most profound questions as only he can, Robinson shines his extraordinary light on the place of religion, culture, power—and even love—in this bold New World. “Exceptional and engrossing.”—New York Post “Ambitious . . . ingenious.”—Newsday
Author: Andrew Friedman
Publisher: HarperCollins
ISBN: 0062225871
Category : Cooking
Languages : en
Pages : 571
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Book Description
An all-access history of the evolution of the American restaurant chef Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the '80's unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a “chef nation” as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon. Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.
Author: Vince Beiser
Publisher: Penguin
ISBN: 0399576444
Category : Science
Languages : en
Pages : 306
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Book Description
A finalist for the PEN/E. O. Wilson Literary Science Writing Award The gripping story of the most important overlooked commodity in the world--sand--and the crucial role it plays in our lives. After water and air, sand is the natural resource that we consume more than any other--even more than oil. Every concrete building and paved road on Earth, every computer screen and silicon chip, is made from sand. From Egypt's pyramids to the Hubble telescope, from the world's tallest skyscraper to the sidewalk below it, from Chartres' stained-glass windows to your iPhone, sand shelters us, empowers us, engages us, and inspires us. It's the ingredient that makes possible our cities, our science, our lives--and our future. And, incredibly, we're running out of it. The World in a Grain is the compelling true story of the hugely important and diminishing natural resource that grows more essential every day, and of the people who mine it, sell it, build with it--and sometimes, even kill for it. It's also a provocative examination of the serious human and environmental costs incurred by our dependence on sand, which has received little public attention. Not all sand is created equal: Some of the easiest sand to get to is the least useful. Award-winning journalist Vince Beiser delves deep into this world, taking readers on a journey across the globe, from the United States to remote corners of India, China, and Dubai to explain why sand is so crucial to modern life. Along the way, readers encounter world-changing innovators, island-building entrepreneurs, desert fighters, and murderous sand pirates. The result is an entertaining and eye-opening work, one that is both unexpected and involving, rippling with fascinating detail and filled with surprising characters.
Author: Margaret Feinberg
Publisher: Zondervan
ISBN: 0310354870
Category : Religion
Languages : en
Pages : 209
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Book Description
Join Margaret Feinberg, one of America's most beloved teachers and writers, as she sets out on a remarkable journey to unearth God's perspective on food. What you discover will forever change the way you read the Bible--and approach every meal. This groundbreaking book provides a culinary exploration of Scripture. You'll descend 400 feet below ground into the frosty white caverns of a salt mine, fish on the Sea of Galilee, bake fresh matzo at Yale University, ferry to a remote island in Croatia to harvest olives, spend time with a Texas butcher known as "the meat apostle," and wander a California farm with one of the world's premier fig farmers. With each stop, Margaret asks, "How do you read these Scriptures, not as theologians, but in light of what you do every day?" Taste and See teaches us that: As we break bread, we find the satisfaction of our deepest hungers in the community our souls crave As we share our lives, we taste and see God's fruitfulness When we're tempted to lose heart--and we all will be--we find courage in listening to and participating in stories of God's rescuing ways In the midst of a busy life, we can all create space to taste and see God's goodness Taste and See is a delicious read that includes dozens of recipes for those who, like Margaret, believe some of life's richest moments are spent savoring a meal with those you love. See you around the table! Praise for Taste and See: "Margaret Feinberg's appetite for the feast of His grace makes you hunger for more of a fulfilling life. Read and taste the richest food for the soul!" --Ann Voskamp, bestselling author of WayMaker and One Thousand Gifts "Margaret is a storyteller who never ceases to see the beauty of the world around us. If you love God, good food, and life around the table, this book will take you on an unforgettable culinary journey through the Bible." --Jennie Allen, bestselling author of Get Out of Your Head and founder of IF:Gathering
Author: Zohra Damani
Publisher: Zohra Damani
ISBN: 9781087952772
Category :
Languages : en
Pages : 80
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Book Description
Love, insecurities, divorce, career adventures, questions about belonging, embracing a disability, losing a parent. These and more are grains put together with love, honesty and hope by Zohra Damani. As Zohra shares her life openly with you, it is with the intent of creating hope. Hope that you are not alone. Hope for days when you feel that your world is crashing, so you still have something to hold onto. Hope that you will accept yourself in every shape and form. Hope that no matter how hard the journey is, you won't give up on yourself. Not today, not tomorrow, not ever. As you read, if you find that none of these grains apply to you, then simply take it with a grain of salt. But if they do, then sprinkle them throughout your life, savor the journey, and share them with others you meet, so that we lost souls may walk alongside each other.
Author: Kim Boyce
Publisher: Abrams
ISBN: 1613121296
Category : Cooking
Languages : en
Pages : 688
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Book Description
The James Beard Foundation Award-winning cookbook “that explores the landscape of whole-grain flours, with deliciousness as its guiding principle” (The Oregonian). Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of seventy-five recipes that feature twelve different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. “This is the book we’ve been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them.” —Kitchn “Thanks to Kim Boyce’s Good to the Grain, we’ve got a whole new range of flavors to play with—she’s inspired us to put a little whole wheat into our cookies, a little spelt in our cake, and to always remember to make our food taste, above all, more of itself.” —Food52
