The Wholesome Cook
The Wholesome Cook

Author: Martyna Angell

Publisher: HarperCollins Australia

Published: 2018-03-01

Total Pages: 612

ISBN-13: 1489251235

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Real food to nourish you, no matter your age or stage in life. Have you noticed that as you moved from childhood through the teenage years and into adulthood your food tastes changed? How what used to work for you food–wise as a 30–something, no longer works for you as you near retirement? That you can't eat the same dishes as your friend and feel good? That your energy levels are lacking or your digestion is just not the same? Like the calendar year, the body has its seasons and no one understands this better than Martyna Angell, author of the bestselling book The Wholesome Cook and the popular and award–winning blog of the same name. In her new book The Wholesome Cook: Recipes for Life's Seasons, Martyna focuses on bio–individualism – the recognition that we are all a little different – and offers 180 endlessly flexible recipes that can be adapted to support your individual health and well–being, no matter your age or stage of life. All recipes emphasise seasonal wholefoods and the strong focus on fresh fruit and vegetables will inspire you to prepare them in new and exciting ways every meal time. All recipes are refined sugar–free and can easily be made gluten–free (perfect for coeliacs). Many cater to dairy–free, nut–free, egg–free, lactose–free, paleo, vegan and vegetarian diets. Every recipe is also tagged to show you the healthiest options for babies, children, teenagers, and men and women at various stages of life, so you know how to best nourish your body through the different seasons in life. These recipes offer delicious options that allow you to tune in to your body's needs quickly and effortlessly, making this book perfect for singles, families and people of older age, too. Twenty of Martyna's friends from the wellness world offer their favourite healthy recipes in this book as well. Recipes for Life's Seasons is not just a cookbook, it's a guide to a creative approach to food and offers you the healthy balanced nourishment and real enjoyment that sharing delicious food brings.

Manna from Heaven
Manna from Heaven

Author: Rachel Grisewood

Publisher: Allen & Unwin

Published: 2009

Total Pages: 306

ISBN-13: 1741766516

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'Rachel Grisewood is a truly beautiful cook. To finally have this book, filled with Rachel's glorious recipes, is heaven indeed.' - Neil Perry 'When I cook for loved ones, it's about giving a part of myself.' Manna from Heaven is a book for everyone who loves food and flavours. Rachel Grisewood is the founder of Manna from Heaven, the purveyor of divinely delicious cakes and biscuits. More than anything else, she loves to give pleasure by feeding her family, friends and loved ones. With over 150 recipes, including the secrets of Rachel's most successful (and treasured) cakes, sweet treats and savoury delights, this is a cookbook to use and enjoy again and again. Discover her fabulous lemon polenta cake, decadently rich chocolate and hazelnut praline cake, buttery raspberry brioches with honey, taleggio and walnut tarts, the famous chocolate crunch, and much, much more. But this is more than just a cookbook. Above all, it's a sweet story - about cooking and cakes, warmth and family, nurturing and life, messiness and love. 'Rachel Grisewood's creativity is boundless. This volume is a visual treat, with a feast of unique achievable recipes. A must for every cook's collection.' - Damien Pignolet 'Manna from Heaven is delightful, spontaneous, warm and generous - just like Rachel herself.' - Charmaine Solomon

Manna from Heaven
Manna from Heaven

Author: Karen Robards

Publisher: Simon and Schuster

Published: 2012-06-26

Total Pages: 99

ISBN-13: 1476700079

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A fast-paced romantic suspense novel from New York Times bestselling author Karen Robards. Danger and desire ignite when Charlotte Bates drives straight into a DEA agent's hot pursuit of a drug smuggler. But when the lawman takes Charlie hostage, an electrifying adventure begins...

Cooking in the Moment
Cooking in the Moment

Author: Andrea Reusing

Publisher: Clarkson Potter

Published: 2011-04-05

Total Pages: 274

ISBN-13: 0307889742

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"If there’s one thing Reusing understands, it’s the power of a remarkable ingredient." – O Magazine "[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review) “Her enthusiasm is infectious, her approach, inviting.”—BookPage Top Pick and Cookbook of the Month “I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.” —David Chang “I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.” —John Grisham For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave. With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.

Alone in the Kitchen with an Eggplant
Alone in the Kitchen with an Eggplant

Author: Jenni Ferrari-Adler

Publisher: Penguin

Published: 2007-07-19

Total Pages: 300

ISBN-13: 1101217626

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In this delightful and much buzzed-about essay collection, 26 food writers like Nora Ephron, Laurie Colwin, Jami Attenberg, Ann Patchett, and M. F. K. Fisher invite readers into their kitchens to reflect on the secret meals and recipes for one person that they relish when no one else is looking. Part solace, part celebration, part handbook, Alone in the Kitchen with an Eggplant offers a wealth of company, inspiration, and humor—and finally, solo recipes in these essays about food that require no division or subtraction, for readers of Gabrielle Hamilton's Blood, Bones & Butter and Tamar Adler's The Everlasting Meal. Featuring essays by: Steve Almond, Jonathan Ames, Jami Attenberg, Laura Calder, Mary Cantwell, Dan Chaon, Laurie Colwin, Laura Dave, Courtney Eldridge, Nora Ephron, Erin Ergenbright, M. F. K. Fisher, Colin Harrison, Marcella Hazan, Amanda Hesser, Holly Hughes, Jeremy Jackson, Rosa Jurjevics, Ben Karlin, Rattawut Lapcharoensap, Beverly Lowry, Haruki Murakami, Phoebe Nobles, Ann Patchett, Anneli Rufus and Paula Wolfert. View our feature on the essay collection Alone in the Kitchen with an Eggplant.

Pam's Cookie Collection
Pam's Cookie Collection

Author: Pam Reiss

Publisher:

Published: 2017-02-07

Total Pages:

ISBN-13: 9780981380919

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Pam's Cookie Collection is the third cookbook by author Pam Reiss. As with Passover a Kosher Collection and her Canadian best-seller Soup a Kosher Collection, Pam includes traditional standards and new, modern recipes for your kitchen. From Rugelach and Mandelbroit to colorful Meringue Kisses and Matcha Shortbread, there is sure to be a cookie within the book that will become your new favorite.

Taste of Beirut
Taste of Beirut

Author: Joumana Accad

Publisher: Simon and Schuster

Published: 2014-09-02

Total Pages: 471

ISBN-13: 0757317715

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Joumana Accad, creator of the blog TasteOfBeirut.com, is a native Lebanese, a trained pastry chef, and professional caterer. In her debut cookbook, The Taste of Beirut, she shares her heritage through exquisite food and anecdotes, teaching anyone from newbies to foodies how to master traditional Lebanese cuisine. With over 150 recipes inspired by her Teta (grandmother) in their family's kitchen, Accad captures the healthful and fabulous flavors of the Middle East and makes them completely accessible to home cooks. Each recipe features step-by-step instructions, Accad's warm teaching style and breathtaking color photographs that will make mouths water. Divided into sections including Breads, Breakfast, and Sandwiches; Soups; Mezze Delights; Main Dishes (Stews, Kibbeh, Stuffed Vegetables, and Rice Dishes); plus Pastries and Drinks, here is just a taste of the recipes featured: Spinach turnovers (Fatayer bel-sabanegh) Meat pies (Sfeeha) Kibbeh tartare (vegan) Red pepper and walnut dip (Muhammara) Lebanese couscous (Moghrabieh) Red lentils and rice purée (Mujaddara Safra) Eggplant casserole with tomato, meat and yogurt sauce topping (Fattet al-makdoos) Meat loaf with potato slices (Kafta bel-saniyeh) Zucchini or cauliflower fritters Wings, Lebanese-style Fattoush salad Beet hummus (Mama dallou'a) Zaatar and tapénade bread Wheat berry and milk pudding (Amhiyet bel-haleeb) Sesame and pistachio cookies (Barazek) Lebanese semolina cheesecake (Knafeh) Baklava in a speedy ten-minute version! While The Taste of Beirut brings to life the rich, complex, and delicious flavors of the Middle East, each recipe is refreshingly easy to make. The author's passionate, conversational style will make readers feel like they have a friend from Lebanon right in their kitchen, teaching them everything from cooking techniques to how to stock a kitchen with the best ingredients. Even more than a fabulous Lebanese cookbook, The Taste of Beirut is a proud celebration of people, culture, and cuisine.

Soup
Soup

Author: Pam Reiss

Publisher:

Published: 2011

Total Pages: 0

ISBN-13: 9781770500624

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We all have special memories associated with food, and perhaps nothing is more comforting than an aromatic bowl of soup. Soup nourishes the body, delights the senses and draws people together in celebration of good food and company. For Pam Reiss, these food memories are almost all related to Jewish food. From the chicken soup served by her baba to the delectable delights of her parent's kosher catering company, Pam comes from a world filled with family and flavour. After years of travelling and sampling food all over the world, Pam has created soups that are a kosher fusion of traditional recipes like her baba's soup and exotic flavours like her own Pear Soup with Feta, Pecan, and Balsamic Reduction. In this new full-colour edition, Pam adds 20 new soups to delight the senses, and several new photographs to get you salivating. With clear and concise instructions for the novice cook, to exotic flavour combinations for the seasoned pro, Soup: A Kosher Collection is a must-have for any lover of soup. Pam offers up over 150 kosher recipes with ingredients that range from cheese, vegetables, fish, chicken, duck, and beef, to fruit. Cozy up with- Red Cabbage and Apple Soup Salmon and Dill Cream Soup Greek Meatball Soup Orange Gazpacho Chocolate Soup

Decoding Nicea
Decoding Nicea

Author: Paul F. Pavao

Publisher:

Published: 2014-06-01

Total Pages:

ISBN-13: 9780996055963

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The Council of Nicea was not merely clerics in a dark and ornate hall. It was brawls in churchyards. It was emperors and governors fighting to save the empire ... and perhaps salvage a little fame for themselves. It was political intrigues as the governments of church and state blended into a volatile stew.It was the way a fringe group of peace-loving communal worshipers of a crucified Palestinian prophet conquered the Roman Empire.