Food of Life
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|Author||: Najmieh Batmanglij|
|Editor||: Mage Publishers|
Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. Food of Life provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history, and culture. The book's hundreds of full color photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. The book began in exile after the Iranian Revolution of 1979 as a love letter to Batmanglij's children. Today, as accomplished adults in their own fields, her two sons, Zal and Rostam, encouraged her to redesign the book for their generation. Food of Life propels Persian cooking into the 21st Century, even as it honors venerable traditions and centuries of artistic expression. It is the result of 30 years of collecting, testing and adapting authentic and traditional Persian recipes for the American kitchen. Most of its ingredients are readily available throughout the U.S. enabling anyone from a master chef to a novice to reproduce the refined tastes, textures, and beauty of Persian cuisine. Food-related pieces from such classics as the 10th century Book of Kings, and 1,001 Nights to the miniatures of Mir Mosavvar and Aq Mirak, from the poetry of Omar Khayyam and Sohrab Sepehri to the humor of Mulla Nasruddin are all included. Each recipe is presented with steps that are logical and easy to follow.
|Author||: Najmieh Batmanglij|
|Editor||: Mage Pub|
A collection of 230 classical and regional Iranian recipes along with 120 color illustrations of food and Persian miniatures. Includes descriptions of ancient and modern ceremonies, poetry, tales, travelogue pieces, and anecdotes that provide an introduction to Persian art and culture.
|Author||: Laila Ali|
|Editor||: St. Martin's Press|
Four-time undefeated boxing world champion, cooking personality, and passionate health advocate, Laila Ali’s Food For Life features over 100 sassy recipes that will help you “swap it out.” In Laila’s kitchen, nutrition is King, but flavor is Queen! In her debut cookbook, Laila shows you how to make knockout meals in ways that work with your busy and demanding life, so you can eat healthy, delicious food without feeling hungry! Food for Life shares more than 100 of Laila's favorite recipes. Whether you’re new to cooking, busy feeding a family, or ready to eat healthier, Food for Life will be your guidebook! In Food for Life, you’ll find real-life recipes to bring simple, healthy, hearty, and satisfying food to the table, such as: - Stovetop Ratatouille - Oven-“Fried” Chicken - West Coast Southern Greens - The Greatest of All Time Burger (her father's favorite) - Heavenly Lemon Yogurt Cake
|Author||: Donna Schwenk|
|Editor||: Hay House, Inc|
Donna Schwenk’s world changed when she discovered cultured foods. After a difficult pregnancy and various health problems, she became determined to find answers to what ailed her. And in her quest, she came across the ancient art of home fermentation, a food preparation technique that supercharges everyday foods with beneficial bacteria to balance your digestive system, and vitamins and minerals to enhance your overall health. This simple, natural process has been used for thousands of years to create everything from drinks like kefir and kombucha to foods like kimchi and pickles. After incorporating fermented foods into her life, Donna began to experience a vitality that she had never known. And then she was hooked! She started a new life as a teacher and writer, blogging on her website culturedfoodlife.com, in an effort to bring the beautiful world of fermented foods to as many people as possible. She now works with thousands of people to open the door to a world of foods that can help improve an array of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. In Cultured Food for Life Donna brings this same information to you and shows you that preparing and eating cultured foods is easy, fun, and delicious! After speaking to the science behind the healing power of probiotic foods and telling the astonishing story of how she healed herself and her family, Schwenk walks you, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, and sprouted flour, plus more than 135 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce, Sprouted Ginger Scones with Peaches and Kefir Cream, Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Brownie Cupcakes with Kefir Frosting, along with inspirational stories from Donna’s family and friends, you’ll learn everything you want to know about a diet that’s as tasty as it is healthy.
|Author||: Neal Barnard, MD|
Citing overwhelming medical evidence previously downplayed by powerful lobby groups, Dr. Barnard reveals why a diet based on the new four food groups (grains, legumes, vegetables, and fruits) will sharply decrease the risk of cancer and heart disease and dramatically increase life expectancy. He also unveils a 21-day program for a smooth transition to the new way of eating healthfully. Line drawings.
|Author||: Loyle Shannon Jung|
|Editor||: Fortress Press|
Food for Life draws on L. Shannon Jung's gifts as theologian, ethicist, pastor, and eater extraordinaire. In this deeply thoughtful but very lively book, he encourages us to see our humdrum habits of eating and drinking as a spiritual practice that can renew and transform us and our world. In a fascinating sequence that takes us from the personal to the global, Jung establishes the religious meaning of eating and shows how it dictates a healthy order of eating. He exposes Christians' complicity in the face of widespread eating disorders we experience personally, culturally, and globally, and he argues that these disorders can be reversed through faith, Christian practices, attention to habitual activities like cooking and gardening, the church's ministry, and transforming our cultural policies about food.
|Author||: Diane Kochilas|
The remote and lush island of Ikaria in the northeastern Aegean is home to one of the longest-living populations on the planet, making it a "blue zone." Much of this has been attributed to Ikaria's stress-free lifestyle and Mediterranean diet--daily naps, frequent sex, a little fish and meat, free-flowing wine, mindless exercise like walking and gardening, hyper-local food, strong friendships, and a deep-rooted disregard for the clock. No one knows the Ikarian lifestyle better than Chef Diane Kochilas, who has spent much of her life on the island. Part cookbook, part travelogue, Kochilas's Ikaria is an introduction to the food-as-life philosophy and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from locals. Capturing the true spirit of the island, Kochilas explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as "medicine," and the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long. Ikaria is more than a cookbook. It's a portrait of the people who have achieved what so many of us yearn for: a fuller, more meaningful and joyful life, lived simply and nourished on real, delicious, seasonal foods that you can access anywhere.
|Author||: Curtis Stone|
|Editor||: Appetite by Random House|
Popular food and television personality Curtis Stone brings ease to the kitchen by elevating everyday meals to an experience that can be enjoyed as much for the process as for the beautiful end result. Curtis Stone shares 120 recipes for quick, modern versions of classic dishes that will appeal to the whole family. Effortlessly, he delivers solutions to people who want to eat healthy, interesting meals that don't take all day to cook. This book shows that fast recipes don't have to feel hurried or rushed, and encourages people to take pleasure in the process of cooking at home. Recipes include Butternut Squash with Sage Brown Butter, Grilled Pork Tenderloin with Alabama BBQ Sauce and Asparagus, Potato-Zucchini Enchiladas with Habanero Salsa. Curtis Stone's natural style in the kitchen inspires readers to connect with the textures, sounds, smells, and tastes that make up the culinary journey.
|Author||: Noni Campbell-Horner|
|Editor||: Page Two Books, Incorporated|
Beautifully illustrated with the author's own original paintings, Live Life, Love Food shares Noni Campbell-Horner's treasured recipes-gathered from family lore, good friends and adventures near and far.
|Author||: Zao Dao|
|Editor||: Dark Horse Comics|
From the mind of prodigy cartoonist Zao Dao comes Cuisine Chinoise: Five Tales of Life and Food, featured here in English for the first time! From insects looking for a meal made of ghosts, to a man named Yuzi who's passion for cooking is the only hope of maintaining a family legacy, these wonderfully illustrated stories explore the rich and humorous lives of the characters within. This volume showcases the wonderful relationship between Chinese folklore and culture to food!
|Author||: Dionne and J. Scott Husted|
This book is a book of travel. And recipes. And cooking. But most of all, this book is a book of love. Our own family started out as relatively normal people living in a rather normal American town. Then God got hold of us and sent us to the world. As a family! On the way it became apparent that certain things were important: home in the midst of the new, familiarity in the midst of chaos, togetherness in the midst of too much work and a babble of strangers -- this all boiled down to the need for love! ""When you travel, live and work in so many places -- among so many languages and foods and manners of doing things -- you are changed. You don't stay quite the person you were when you left your humdrum life back home... "" So this book is sent out to all those who dream of travel and adventure. Also to those who need to maintain a bit of home in the middle of the new. A book of food, of fun, of family -- a book of love.
|Author||: Gill Bacchus|
|Editor||: Floris Books|
Is organic and biodynamic food worth the higher price consumers often pay? Which aspects of us are nourished by the food we eat? How can different methods of growing and cooking food best preserve the life energies in our food? In recent years there has been a growing awareness of the quality of the food we eat, allied to a mistrust of many aspects of large-scale 'agri-industry'. In response to these concerns, many consumers turned towards buying organic or biodynamic produce. Our current financial climate makes those buying decisions difficult for many people. Organic food is often more expensive, and tests by conventional scientists claim to show that is has no extra nutritional value. This book questions whether these claims have any basis. Gill Bacchus concludes that modern scientific methods simply cannot reveal or measure the true life processes that give quality to our food. Exploring ideas from organics and Rudolf Steiner's biodynamics, the author discusses how the Earth's formative energies, especially sunlight, are essential to the healthy life of plants and animals. The living energy in our food is either enhanced or destroyed by our chosen methods of farming, processing and cooking. She argues that the health not only of our bodies, but also of our consciousness, thinking and emotions, depends on nourishing ourselves wisely, and gives advice on how we can learn to find and choose food that is 'full of life and light'.
|Author||: Pearl Barrett,Serene Allison|
In their debut cookbook, the Trim Healthy Mamas share hundreds of delicious, healthy recipes to help readers successfully slim down while eating well. This companion cookbook to the bestselling Trim Healthy Mama Plan is just what readers have been waiting for. It features simple, mouthwatering, recipes for breakfast, lunch and dinner--including slow cooker and one-pot meals, hearty soups and salads, omelets and waffles, pizzas, breads and more. No Trim Healthy Mama should be deprived, so there are also favorite snacks, delectable desserts, and the smoothies, sippers and teas fans love. With pantry-stocking advice, time-saving tips, and information on how to cook for the entire family, the Trim Healthy Mama Cookbook offers a delicious and nutritious way to make trim and healthy meals with less stress--so you have more time with your loved ones.
|Author||: Najmieh Batmanglij|
"The Grande Dame of Iranian Cooking" Esteemed American chef. Award-winning cookbook author. Persian cooking instructor. Iranian immigrant. Storyteller. Mother of two acclaimed sons - Zal, a filmmaker; Rostam, a musician. Born in the middle of the 20th century in Tehran, Iran. Lives in Washington, DC and Los Angeles. Consults with restaurants around the world. Member of Les Dames d'Escoffier.
|Author||: Pascale Naessens|
In Pure and Simple, Pascale Naessens shares her method for staying happy, healthy, and slim, with more than 60 recipes. She recommends a lifestyle that embraces only natural, unprocessed foods, but she is not advocating for a diet dominated by restrictions. Instead she celebrates delicious meals, pleasure, and health. Her approach has only one rule—no carbohydrates with protein. So, you can eat anything you want, but not together. She works with a basic series of food combinations: meat or fish + vegetables; carbohydrates + vegetables; or dairy + vegetables. And her mouthwatering recipes for appetizers, mains, and desserts make adopting this eating style entirely uncomplicated. You don’t need to count calories or restrict portion sizes. If you are overweight, you will lose the extra pounds. You will cook delicious food simply and easily. You can drink wine. You will be satisfied. And you will enjoy your food with relish.
|Author||: Robyn Conley Downs|
|Editor||: Ten Speed Press|
A groundbreaking approach to wellness that will help you cut through the clutter and find the small shifts that create huge changes in your life, from the host of the podcast The Feel Good Effect “An absolutely fresh and insightful guide . . . If you’re looking to create more calm, clarity, and joy, this book is for you.”—Shauna Shapiro, Ph.D., author of Good Morning I Love You What if wellness isn’t about achieving another set of impossible standards, but about finding what works—for you? Radically simple and ridiculously doable, The Feel Good Effect helps you redefine wellness, on your own terms. Drawing from cutting-edge science on mindfulness, habit, and behavior change, podcast host Robyn Conley Downs offers a collection of small mindset shifts that allow for more calm, clarity, and joy in everyday life, embracing the idea that “gentle is the new perfect” when it comes to sustainable wellness. She then leads you through an easy set of customizable habits for happiness and health in mind, body, and soul, allowing you to counteract stress and prevent burnout. Instead of trying to get more done, The Feel Good Effect offers a refreshingly sane approach that will allow you to identify and focus on the elements that actually move the needle in your life right now. Less striving. More ease. It’s time to feel good.
|Author||: Tia Mowry,Jessica Porter|
Start your journey to a healthier, more gorgeous you by ditching the dairy and the refined sugars and processed foods. Mowry's timely clean-eating cookbook will change the way you think about what you eat. Listen to what your body is telling your, and let your healing begin!
|Author||: David Kilcast,Persis Subramaniam|
Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment