Through a highly visual approach that uses bold infographics, explore the good, the bad, the confusing, and the trending world of food. Discover what an antioxidant is, find out what a superfood does to your body, and learn why it is dangerous to reheat rice.Covering a wide variety of topics, from dieting to gluten intolerance, How Food Works debunks common food myths, explains nutrition, covers the food groups, and looks into organic vs. processed foods. Follow the history of food production and free-range farming, how food is transported, and what "sell by" dates really mean.How Food Works is a completely comprehensive guide that will help readers understand the underlying biological effects of everyday foods through scientific evaluation, revealing the powers of different types of food and drinks.

    Each of the book’s nine chapters centers on a key lesson: in the eggs chapter, readers will learn about timing and temperature while poaching, frying, and scrambling; in the soups chapter, they will learn to layer flavors through recipes like Green Curry with Chicken. The rigorously tested recipes—including wholesome lunches, dinner-party showstoppers, and delectable desserts—will become part of readers’ daily repertoires. Beautiful photographs show both the finished dishes and the how-to techniques, and helpful illustrations offer further guidance.

    The plants chosen represent every habitat and every region in North America, from the northern forests to the southwest deserts, from the largest cities to the wildest mountains. Rather than cover hundreds of species in brief accounts that leave the reader unsure of how to proceed, Samuel Thayer encourages readers to thoroughly learn one plant at a time. Each of these traditional foods has a rich culinary and cultural history―a wholesome past that is still relevant for our health and happiness today. The text is fully accessible to the novice, but remains botanically accurate and has the in-depth information that seasoned foragers crave.

    Award-winning author and Japanese whisky expert, Dave Broom, tells their story and unveils the philosophy that lies behind this fascinating whisky culture, and how it relates to many Japanese concepts. Dave looks at the history and output of each distillery, considering the elements that make that particular whisky what it is, and including tasting notes. Features on aspects of Japanese life and culture that are crucial to a wider understanding, from the importance of the seasons to the role of craftsmanship, add to the picture. And interwoven throughout the book is the fascinating narrative of the journey across Japan which Dave made with photographer Kohei Take, offering further insight into the country which creates this wonderful drink and making this a must-have edition for any whisky lover, whisky drinker, whisky collector or Japanophile.

    Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.

    The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome.Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”

    Eggs: star of the most important meal of the day, and, to hear billions of cooks and chefs tell it, quite possibly the world's most important food. Does that make Lucky Peach's All About Eggs the world's most important book? Probably yes. In essays, anecdotes, how-tos, and foolproof recipes, this egg-centric volume celebrates everything an egg can be and do. Whether illuminating the progress of an egg through a chicken, or teaching you how to poach the perfect egg, All About Eggs bursts with facts to deploy at your next cocktail party—then serves up a killer deviled egg recipe to serve while you’re doing it. All About Eggs is for anyone who has ever delighted in the pleasures of an omelet, marveled at the snowflake patterns on a century egg, or longed to make a sky-high soufflé.

    Learn how to cook a variety of wholesome, colourful and delicious foods that will leave you feeling nourished.105 easy, delicious and healthy vegan recipes across 117 pages.Includes my health story, food philosophy, helpful vegan info, my kitchen essentials and a starter shopping list.Simple and contemporary design, and filled to the brim with bright and colourful photographs. Features all of my most helpful cooking hacks, how to cook with whole plant foods, everything I eat on a daily basis, easy to follow methods and a huge variety of recipes.Includes oil-free and gluten-free cooking.Separated into breakfast, quick lunches, dinner, sides and dips, and sweets and treats.If you have any questions, feel free to email me at maddieabbott1@gmail.comDon't forget to tag your creations under #versatilevegan and tag @madeleineoliviaa so I can see you all recreating my recipes!

    More than a cookbook, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious. Included are highly adaptable recipes that demonstrate every method and technique of preservation.Forward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, Preserving the Japanese Way, was nominated for the 2016 James Beard Award in the International Cookbook category. For fans of Alton Brown, Kenji Alt-Lopez, and Harold McGee, Preservation ? The Art and Science of Canning, Fermentation and Dehydration is the guide you never knew you needed. You’ll never look at a jar of strawberry jam the same way.Chapters include information on freezing, pressure canning, hot-water bath and atmospheric canning, dehydration, fermentation, smoking, and curing. Also included are a detailed source guide and recommendations.Christina Ward teaches notoriously raucous preservation classes and serves as a volunteer mentor to urban farmers, small-scale food producers, and question answerer for people all over the country trying to save their pickles from disaster. Her love of teaching is evident on every page as complicated scientific concepts are simplified and explained with precision and humor.

    However, I am aware that not everybody likes having smoothies all the time (if at all) especially when the weather gets a bit cooler. As well as that, some natural ingredients are actually better for you cooked.I created these soup recipes in order to continue giving you the straight forward and easy to follow, healthy, nutritious and tasty recipes you have come to expect. They are not only healthy and tasty but also healing, rejuvenating, and energizing as well. Soups that you and everybody will enjoy at anytime of the year. In this book, I go a lot further than just giving you a compilation of tasty, nutritious recipes. I provide you with information, on the ingredients that has been demonstrated in studies. I explain why it would benefit you when you use these ingredients. When you have the knowledge, you will be better informed on how to improve your health and that is very important to me. It is for this reason that the book begins with a section on some of the ingredients you will be using in the recipes. Information about the health benefits of the vegetables and the nutrients that they are rich in. Knowing the benefits of the ingredients will enable you to adapt the recipes to your needs and taste.For those of you wanting to lose weight, studies have repeatedly shown that when soup is eaten before a meal, people tend to eat less at that meal and don't feel hungry or deprived of food.Each recipe comes complete with- nutritional information- Imperial & metric measurements- where applicable, differing instructions for the Nutribullet RX model to the other Nutribullet models due to the RX's heating capabilitiesThere are seven chapters with recipes. Each chapter deals with a specific issue and the recipes have been formulated to meet your requirements.- Healthy Heart - heart disease is one of the leading causes of deaths world wide.- Detoxification - remove toxin from your body and reduce the risk of developing chronic disease and enhance your immune system.- Weight Loss - excess fat increases your risk of heart disease, diabetes, certain cancers and other conditions.- Healthy and Radiant Skin - important for protection against the environment and ultra violet radiation and many other functions.- Energy Boost - a survey by a vitamin company show that 97% of the people claim to be tired.- Anti-Aging - improve your quality of life as you get older by staying younger for longer.- Super Foods - increase your health and longevity.Great favourites such as:- Minestrone- Mixed Veg Soup- Pumpkin SoupTo the slightly more exotic:- Minty Sweet Pea & Ginger- Black Bean Soup with Kukicha BrothDon’t worry if you don’t have all of the ingredients for the recipes because you can substitute the ingredients. When you know the health benefits of the vegetables, you will find it easier to create recipes. The main point is you are providing your body with all the goodness nature has to offer.Take a step towards a longer, youthful, healthier & happier life. A life with more energy and more time. Your new radiance & confidence awaits you.

    It shows you how to “air fry” your favorite fried foods with little or no cooking oil. JL Fields, author of Vegan Pressure Cooking, has done the research, development, and testing, so you can serve crispy French fries, eggrolls, and all kinds of fried food in minutes – without frying. This amazing air-fryer appliance cookbook brings crunchy onion rings, vegetable tempura, and more to your table without making a mess or heating up your kitchen. Now you can eat delicious “fried” food, while staying healthy. Recipes include: • Jalapeño Poppers• Vegetable Dumplings• Potato Chips• Eggrolls• Mac ‘n’ Cheese Bites• Buffalo Cauliflower• Corndogs• Fried Chick’n• Fajitas• Grilled Cheese Sandwiches Air fryers, popular in Europe for years, have taken the U.S. by storm, and this is the first air-frying cookbook for plant-based diets. This amazing air-fryer appliance cookbook contains 80 recipes, bringing you crunchy onion rings, vegetable tempura, and more to your table without making a mess or heating up your kitchen. Now you can eat delicious “fried” food, while staying healthy.

     Intrepid globetrotter and vegan travel expert Wendy Werneth has explored 100 countries on 7 continents, sampling countless local specialties along the way. In her new vegan food guide, Veggie Planet, she highlights the many naturally vegan dishes in 11 of the world's most famous cuisines and shows you just how vegan-friendly they really are. But Veggie Planet is more than just an international travel guide for people interested in the vegan lifestyle. Since the cuisines it describes are widely available (think Chinese, Italian, Indian, etc.), Veggie Planet is a godsend not only for when you’re traveling but also for when you want to enjoy a delicious vegan meal while eating out, even in your own hometown. Whether you’re a flexitarian, a beginner vegan, or a seasoned veteran with dozens of vegan books lining your shelves already, you are sure to discover new dishes, cuisines and cultures within the pages of Veggie Planet. #1Book10Lives By purchasing this book, you will spare 10 animals from a life of misery in industrial agriculture. How? A portion of the proceeds from every book sold will be donated to The Humane League - an organization that works relentlessly to reduce animal suffering through grassroots education to change eating habits and corporate campaigns to reform farm animal treatment. According to estimates published by Animal Charity Evaluators, the amount donated for each book sold is enough to spare the lives of 10 animals. When you pre-order Veggie Planet before July 21st, 2017, you will also gain exclusive access to special bonus materials, including: • Bonus chapter showcasing a twelfth world cuisine not covered in the book • Recipe pack with step-by-step instructions so you can recreate flavors from around the world in your own kitchen • Sneak peek at a chapter of Wendy Werneth's next book, Italy for Veggie Lovers • Exclusive access to a "Meet the Author" live online event! “Scroll up and click the “Buy Now” button to grab your copy today!”