Cocktail Botanica is a celebration of all things floral, herbaceous, fruity and boozy.
For centuries, the Goldenseal, also known as Orangeroot, have been used by Native Americans for the treatment of various ailments. These ailments included: ringworm, irritated eyes, upset and ulcerated stomach, colds and coughs, among other illnesses. The Goldenseal is a perennial woodland herb belonging to the buttercup family, Ranunculaceae, that grows mostly in the wild. Over the years, scientists have studied its properties and effectiveness in treating many health issues we have today; hence the reason for the now commercialized herb. Research shows that the Goldenseal contains Isoquinoline Alkaloids (Berberine, Hydrastine, Canadine and Palmatine) that has a lot of health benefits which helps in the fight against cancer and many other ailments plaguing mankind. The Goldenseal is available in four forms: raw root, capsules, powder and tincture. The Goldenseal is potent, capable, and highly effective. If you wish to lead a healthy life wherein you don't have to worry about serious medical issues, you must consider trying out the Goldenseal root today.
In an era of excessive convenience and disposable food waste, Gennaro's Cucina could not come at a better time - you will learn how to use simple ingredients in inventive ways, eat seasonally, spend less and ultimately eat better.
All Your Sourdough Questions Answered Plus 40 Endlessly Versatile RecipesIn the sourdough world, where recipes and methods can get really complicated really fast, Elaine Boddy keeps it simple. This all-in-one handbook shares her best tips, tricks and troubleshooting tools for showstopping sourdough success. With practical solutions to every obstacle-whether it's a busy schedule, slow-to-grow starter or overproofed dough-Elaine proves that everyone can bake beautiful, delicious sourdough with confidence.Once you've got a handle on all things starter, dough and timing, dive into baking with 40 delicious recipes. Learn to use your starter in dozens of different ways, from buttery jam-filled rolls to crusty seed-studded loaves. Try foolproof formulas for ciabatta, baguettes and pizza, and enjoy flavorful creations like Turmeric and Onion Seed Sandwich Loaf or Apricot and Almond Babka Loaf.Elaine's practical approach shows how you can manipulate a few simple master recipes to create any kind of shaped, filled or seeded bread you wish. Gorgeous photography with every recipe means inspiration for your next loaf is only ever a page-turn away. Allow Elaine to guide your sourdough journey, and, along the way, you can even become your very own sourdough whisperer.
Learn how to grow, store and cook a wide range of nutritious and tasty beans for eating fresh from the vine, or to dry for warming winter meals. Susan Young shares 10 years of experimentation with growing a range of varieties from around the world.
'One of the great whisky writers' Guardian'I just couldn't put it down ... one of the best whisky books in years'Ingvar Ronde, Editor, The Malt Whisky Handbook'One of the industry's more illustrious tipplers'Coolhunting.com
Enjoy healthy and delicious Japanese pickles with the help of a leading Japanese food expert! Homemade Japanese pickles are incredibly tasty and easy to make, and have numerous gut health and digestion benefits. This amazing book shows you how to make your own Japanese-style pickles at home using fresh vegetables from your garden or local farmers' marketand how to incorporate them into delicious Japanese homestyle meals.Author Takako Yokoyama provides 76 pickling recipes grouped into three chapters: Chapter One: Quick pickles that are ready to eat immediatelylike Spicy Eggplant Pickles, Cabbage and Garlic Pickled in Soy Sauce, and Tomatoes Seasoned in Sake Rice Wine Chapter Two: Classic Japanese pickling recipessuch as Umeboshi Preserved Plums, Napa Cabbage Kimchi, and Daikon Radish Pickled in Miso Chapter Three: Seasonal picklesincluding Spring Parsley and Butterbur Pickles, Mixed Summer Vegetable Pickles and Winter Beets Pickled in HoneyYokoyama also presents 21 enticing recipes for meals that incorporate the pickles you makelike Sushi Rolls with Pickled Cabbage and Tofu Hotpot and Onion Salad with Fermented Soybean Dressing.With commonly asked questions, clear step-by-step instructions, beautiful color photos, and information about the health benefits of pickles, this is an ideal resource for home cooks who want to try their hand at pickling, plant-based eating, or expanding their go-to recipe list.
Discover wholesome, sustainable and plant-based dishes in this essential cookbook for everyone from full-time vegans to those who just want to do their bit for the environment'Hearty, healthy, flavour-packed dishes' MAIL ON SUNDAY'A uniquely sustainable and delicious approach to modern plant-based cooking' VOGUE_________Have you ever wondered how to make your diet truly eco-conscious?In this beautiful plant-based cookbook, over 130 creative, delicious, planet-friendly recipes put vegetables at the very centre of the table. Embracing often-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings, this is cooking at its most sustainable.In The Whole Vegetable, Sophie Gordon shows us how to:- Cook with every part of every vegetable- Reduce waste in your cooking- Reinvent your leftovers- Eat with the seasonsFrom Cauliflower Carbonara, Broccoli Pesto and Chunky Pumpkin Tacos, to Cherry Breakfast Crumble, Maple-Roasted Pears and Apple & Walnut Danish Buns, The Whole Vegetable is packed with thoughtful recipes for every season.Most of all, it will ensure that nothing in your kitchen goes to waste._________'Creative, delicious, planet-friendly recipes . . . Teaches you how to put those often discarded parts of fruit and veg to good (and tasty) use' Women's Health'The Whole Vegetable heroes plant-based cookery, with recipes that also help reduce food waste in the kitchen and improve sustainable living. A worthwhile read' Good Housekeeping
Beat Arthritis Naturally tells us how to manage our arthritis symptoms in a natural holistic way.
Unlock the potential of your bamboo steamer with 65 delicious recipes for Asian bites and street food style treats, from bao buns to dim sum.
From a world-renowned and beloved doctor, an accessible guide with 100 delicious tried-and-tested recipes for healthy living - to eat well, live well, and stay well
Explore the cuisine and food and wine culture of France confidently with this culinary companion. Discover the country's most iconic dishes as well as regional specialities and how to order and eat them. We also demystify French wine so that you can taste with confidence, and provide an etiquette guide with all the dos and don'ts of local customs.
Make your own bread and don''t waste a slice.I''m Jack, professional-chef-turned-breadmaker on a mission to give everyone the knowledge they need to make their own amazing bread at home.Most breads - including the fancy ones - don''t need loads of the hard work. I''ve figured this out and want to share my tips and tricks with you. Master 30 breads, including classic sandwich loaves, bloomers, rolls, rye, ciabatta, focaccia, fruit breads and sweet buns, pitta and bagels, sourdough and pizza dough. Try my meal ideas to use up every last crumb - from epic sandwiches and the best things on toast to hearty meals like easy spaghetti meatballs that use up stale bread, salads and soups with the crunchiest croutons, and doughnut offcuts served with gloriously gooey chocolate and marshmallow dip!There are recipes here everyone will love.
"Drawing from the cuisines of countries where women eat fewer processed foods and more plants and therefore experience fewer menopausal symptoms (hot flashes, weight gain, brain fog, irritability), Dr. Anna Cabeca offers 125+ ... recipes that highlight the foods scientifically proven to heal, balance, and keep the body in a fat-burning, detoxifying mode all day long. She also provides five unique eating plans, allowing readers to focus on their own needs and symptoms, ensuring that MenuPause will become the ultimate cookbook for a woman's midlife health and wellness"--
INFLUENTIAL SUPPORTERS: Prominent chefs and food writers BJ Dennis, Vivian Howard, Michael W. Twitty, and Toni Tipton-Martin have promised to help promote and blurb this book. Howard has called author Emily Meggett ¿an American legend. Her work deserves to be celebrated.¿OVERDUE PUBLICATION: Gullah Geechee cuisine is a prominent, yet too-often undersung part of Southern food culture. Meggett¿s cookbook is one of the first major and comprehensive books on the subject and will fill a void in the history of American cookbooks.MEDIA INTEREST: Meggett has been profiled by PBS, Eater, Bon Appétit, NPR, and the Food Network. She has also been interviewed by AP News, the Smithsonian, and Charleston¿s Post and Courier, demonstrating there is a sustained interest in her food, heritage, and deep roots in the American South.
A playful and accessible guide to fermenting at homeJames Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurized - and places them under the microscope, before cooking with them in all their delicious versatility. From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen - no specialist equipment required. Alongside his recipes, James investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution. Featuring over fifty recipes - including Mushroom and Sauerkraut Pierogi, Chilled Radish Noodle Soup and Green Chilli Fermented Salsa - and packed to the brim with Marija Tiurina's gastro-surrealist watercolour illustrations, Of Cabbages and Kimchi will help you create, understand and appreciate fermentation's bubbling magic.
Social media influencer, speaker, and cofounder of Bethel Music, Jenn Johnson, invites readers to create beautiful spaces to share the spiritual importance of acceptance, gathering, and community with other women.
Easy-to-follow recipes that teach you how to collect naturally sourced ingredients - including berries, roots, seeds, leaves and flowers - for brewing your own blends and special infusions.
With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakeryIn bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb softness just right. However, a free-thinking duo has defied this rule by inventing new techniques for making a delicious range of alternative flour–based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring all sorts of breads, biscuits, and pastries—including focaccias, pissaladières, muffins, and chouquettes—all made from rice and other naturally gluten-free flours.With a preface by Alain Ducasse, Flours, Breads and More is an ode to this bakery and its innovative way of baking. The book begins with an exploration of the tradition of bread, from a universal recipe to the art of slicing. It also peels back the curtain on a major part of the Paris bakery: sourcing. To guarantee an uninterrupted, gluten-free flour supply, Teffri-Chambelland and Doboin built their own mill, nestled in the Alpes-de-Haute-Provence region, whose rice grains are sourced from organic paddy fields in Italy.Flours, Breads and More explores the ins and outs of making bread, then shares 40 sweet and savory recipes—from buckwheat bread and ginger mint cookies to seed crackers and coconut macaroons—and includes five recipes from starred chefs who serve Chambelland bread in their restaurants. Combining an eater and baker’s well-being and enjoyment and filled with delicious full-color photographs, Flours, Breads and More gives you permission to indulge.
What foods to put on your table so you don't end up on mineFor the past century, we've been bombarded with diet ads and advice from gurus and governments. Yet heart disease remains the #1 killer worldwide, and 88% of adults are metabolically unhealthy. Up to 95% of dieters gain back all the weight they lost while following both dietary guidelines and popular fitness fads.Here's why they fail.Most diet books teach you to set short-term weight loss goals. Whether low-carb or low-fat, the typical plan goes like this: restrict your food choices, exercise until exhaustion, and swallow stacks of supplements. These "solutions" do a better job of lightening your wallet than lightening you.Meanwhile, the healthcare industry fails to prevent chronic disease. Rather than showing people how to remain healthy and prevent illness through proper nutrition, the system offers drugs and surgery to manage symptoms.As a heart surgeon who used to be morbidly obese, Dr. Philip Ovadia has seen firsthand the failures of mainstream diets and medicine. He realized that what helped him lose over 100 pounds was the same solution that could have prevented most of the thousands of open heart surgeries he has performed-metabolic health.What you eat determines how long and how well you live. Yet most doctors don't learn that in medical school. And pharmaceutical companies and food manufacturers have a vested interest in the public not knowing how to live and eat metabolically healthy.In Stay off My Operating Table, Dr. Ovadia shares the complete metabolic health system to prevent disease and optimize your health, a system that the diet and drug industries don't want you to know about. Unlike quick-fix, "7-day," radical diets, Dr. Ovadia's approach is a sustainable, long-term solution that works. Whether you've suffered from chronic diseases or want to prevent them decades from now, Stay off My Operating Table will help you take back control of your health from the institutions and experts that have failed you. A doctor's nutrition system to prevent and reverse disease
River Cottage head chef Gelf Alderson shows us how to create truly knockout salads using simple, seasonal ingredientsGelf Alderson has spent years serving up original, veg-centric meals to delight the guests at River Cottage. His recipes redefine the idea of salad, as playful flavour pairings, clever techniques and vibrant dressings bring out the very best in seasonal produce. With all the delicious summer fruit and veg coming into season right now, you'll be spoilt for choice with these tantalising recipes. Why not try:· Curried roots, pearled barley and parsley· Merguez roast squash, pears and chicory· Apple with toasted hazelnuts and lime· Leftover lamb, harissa and char-grilled peppers· Lentils with green herbs and lemonDivided into easy chapters like Quick, Hearty, Spicy and Lunchbox, these recipes use everyday ingredients, and give plenty of suggestions for seasonal swaps and delicious alternatives. With more than 80 recipes and countless more variations to be explored, Gelf demonstrates how, with a bit of creativity and flair, simple ingredients can be combined to make truly great salads.
Tells the story of gin from the 17th century to the 21st centuryThe renaissance of gin in the 21st centuryHow gin distilleries helped in the global pandemic in 2020Famous names associated with gin, including Sir Arthur Conan Doyle, Winston Churchill and Al Capone
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