Witnessing the excitement that Bittman’s initial piece unleashed worldwide among bakers experienced and beginner alike, Jim grew convinced that home cooks were eager for a no-fuss way to make bread, and so now, in this eagerly anticipated collection of recipes, Jim shares his one-of-a-kind method for baking rustic, deep-flavored bread in your own oven.The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot.The process couldn’t be more simple, or the results more inspiring. My Bread devotes chapters to Jim’s variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches. And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy’s finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

    Believe in balance. Eat the rainbow! Andrea Hannemann, aka Earthy Andy, presents a guide to plant-based eating that is simple, delicious, and fun.INCLUDES A 30-DAY PLANT OVER PROCESSED CHALLENGEAndrea Hannemann, known as Earthy Andy to her more than one million Instagram followers, believes that food is the fuel of life, and that consuming a nourishing, plant-based diet is the gateway to ultimate health. Andy’s mantra, “plant over processed,” embodies the way she eats and feeds her family of five in their home in Oahu, Hawaii.But it wasn’t always this way. Andy was once addicted to sugar and convenience foods and suffering from a host of health issues that included IBS, Celiac disease, hypothyroidism, asthma, brain fog, and chronic fatigue. Fed up with spending time and money on specialists, supplements, and fad diets, she quit animal products and processed foods cold turkey, and embarked on a new way of eating that transformed her health and her body.In Plant Over Processed, Andy invites readers to join her on a “30-Day Plant Over Processed Challenge” that will detox the body, followed by a long-term plan for going plant-based without giving up your favorite dishes. Packed with gorgeous photography and mouth-watering recipes—from smoothies and bliss bowls to plant-based comfort and decadent desserts—this life-changing guide takes you to the North Shore of Hawaii and back, showing you how easy it is to eat plant-based, wherever you are.

    Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English?“As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales.

    The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple meals. The Flavor Equation, an Indian cuisine cookbook is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time and gives you the science behind it. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Soba Noodles with Mushrooms and Walnut Sauce, and Richness: Coconut Milk Cake.

    But do we know where these everyday recipes came from, who invented them, and using what techniques? This book provides a colourful and entertaining journey through the history of cuisine, celebrating the world's greatest dishes.

    Twenty-five centuries later, humans have transformed everything about our world—except our brains, which remain the same powerful yet flawed instruments possessed by our ancestors. What if the solution we seek to the psychological problems of life in the digital age—distraction, anxiety, addiction, loss of deep meaning—had already been worked out by the Buddha in ancient India? Appealing to readers of Eastern wisdom and Jon Kabat-Zinn, as well as to fans of bestsellers by Oliver Sacks and Malcolm Gladwell, acclaimed science writer and practicing Buddhist James Kingsland reveals how scientists are now unlocking the remarkable secrets of Siddhartha’s brain.Moving effortlessly between science and scripture, Kingsland charts Siddhartha’s spiritual journey and explains how new research by leading neuroscientists and clinical psychologists—many of whom are interviewed in these pages—suggests that mindfulness practice reconfigures our brains to make us sharper, smarter, healthier, and happier, and that it can help treat stress, anxiety, depression, chronic pain, hypertension, and substance abuse. There have even been hints that meditation can enhance immune function, slow cellular aging, and keep dementia at bay. Featuring six guided meditations, Siddhartha’s Brain is a practical and inspiring odyssey of mind and spirit.“Our life is shaped by our mind; we become what we think.”—Siddhartha

    Eventually he left his life in science to study with Tibetan teachers, and he is now a Buddhist monk and translator for the Dalai Lama, living in the Shechen monastery near Kathmandu in Nepal. Trinh Thuan was born into a Buddhist family in Vietnam but became intrigued by the explosion of discoveries in astronomy during the 1960s. He made his way to the prestigious California Institute of Technology to study with some of the biggest names in the field and is now an acclaimed astrophysicist and specialist on how the galaxies formed. When Matthieu Ricard and Trinh Thuan met at an academic conference in the summer of 1997, they began discussing the many remarkable connections between the teachings of Buddhism and the findings of recent science. That conversation grew into an astonishing correspondence exploring a series of fascinating questions. Did the universe have a beginning? Or is our universe one in a series of infinite universes with no end and no beginning? Is the concept of a beginning of time fundamentally flawed? Might our perception of time in fact be an illusion, a phenomenon created in our brains that has no ultimate reality? Is the stunning fine-tuning of the universe, which has produced just the right conditions for life to evolve, a sign that a “principle of creation” is at work in our world? If such a principle of creation undergirds the workings of the universe, what does that tell us about whether or not there is a divine Creator? How does the radical interpretation of reality offered by quantum physics conform to and yet differ from the Buddhist conception of reality? What is consciousness and how did it evolve? Can consciousness exist apart from a brain generating it?The stimulating journey of discovery the authors traveled in their discussions is re-created beautifully in The Quantum and the Lotus, written in the style of a lively dialogue between friends. Both the fundamental teachings of Buddhism and the discoveries of contemporary science are introduced with great clarity, and the reader will be profoundly impressed by the many correspondences between the two streams of thought and revelation. Through the course of their dialogue, the authors reach a remarkable meeting of minds, ultimately offering a vital new understanding of the many ways in which science and Buddhism confirm and complement each other and of the ways in which, as Matthieu Ricard writes, “knowledge of our spirits and knowledge of the world are mutually enlightening and empowering.” “The Quantum and the Lotus is a mind-expanding, eye-opening exploration of the exciting parallels between cutting-edge thinking in physics and Buddhism–a scintillating conversation any thinking person would delight in overhearing.” —Daniel Goleman, author of Emotional Intelligence“The Quantum and the Lotus is the rich and inspiring result of a deeply interesting dialogue between Western science and Buddhist philosophy. This remarkable book will contribute greatly to a better understanding of the true nature of our world and the way we live our lives.” —His Holiness the Dalai Lama

    Slow cooker and one-pot meals are the ultimate convenience food. Just fix it and forget it, then enjoy a nourishing meal when everyone gets home. Unfortunately, most slow cooker and one-pot recipes depend on processed, high-carbohydrate ingredients like noodles, potatoes, and other high-glycemic ingredients which aren’t allowed on the ketogenic diet. Now you can combine the convenience of slow cooker and one pot recipes with your ketogenic lifestyle! Keto Slow Cooker & One-Pot Meals allows you to enjoy your slow cooker again without sacrificing your keto diet. This unique cookbook is filled with 100 keto recipes for everything from satisfying soups to quick skillet meals and savory stews. Just a few of the simply delicious recipes:Ratatouille SoupPumpkin & Chorizo Meatball SoupPork Lo MeinItalian Sausage FrittataBroccoli & Mushroom Alfredo CasseroleStuffed Cabbage Rolls with Spicy HollandaiseSpiced Chocolate & Coconut CakeMacadamia Chai CakeWith Keto Slow Cooker & One-Pot Meals, you'll always be able to get a healthy ketogenic meal on the table without the fuss.

    Illustrated.The book is divided into four sections:Journey: The Transformation: Dr Richard Alpert, PhD into Baba Ram DassFrom Bindu to Ojas: The Core BookCookbook for a Sacred Life: A Manual for Conscious BeingPainted Cakes (Do Not Satisfy Hunger): Books

    In his restaurant, he calls out the names of the cooks--Vietnamese, Korean, Indian, and others--who have inspired him, and in his book, he teaches you how to work with those flavors and cultures with respect and creativity. Houston's culinary reputation as a steakhouse town was put to rest by Chris Shepherd, the Robb Report's Best Chef of the Year. A cook with insatiable curiosity, he's trained not just in fine-dining restaurants but in Houston's Korean grocery stores, Vietnamese noodle shops, Indian kitchens, and Chinese mom-and-pops. His food, incorporating elements of all these cuisines, tells the story of the city, and country, in which he lives. An advocate, not an appropriator, he asks his diners to go and visit the restaurants that have inspired him, and in this book he brings us along to meet, learn from, and cook with the people who have taught him.The recipes include signatures from his restaurant--favorites such as braised goat with Korean rice dumplings, or fried vegetables with caramelized fish sauce. The lessons go deeper than recipes: the book is about how to understand the pantries of different cuisines, how to taste and use these flavors in your own cooking. Organized around key ingredients like soy, dry spices, or chiles, the chapters function as master classes in using these seasonings to bring new flavors into your cooking and new life to flavors you already knew. But even beyond flavors and techniques, the book is about a bigger story: how Chris, a son of Oklahoma who looks like a football coach, came to be "adopted" by these immigrant cooks and families, how he learned to connect and share and truly cross cultures with a sense of generosity and respect, and how we can all learn to make not just better cooking, but a better community, one meal at a time.

    Clear and friendly, this in-depth practice manual builds on the nine-stage model of meditation originally articulated by the ancient Indian sage Asanga, crystallizing the entire meditative journey into 10 clearly-defined stages. The book also introduces a new and fascinating model of how the mind works, and uses illustrations and charts to help the reader work through each stage. This manual is an essential read for the beginner to the seasoned veteran of meditation and can be read from front to back, or used as a reference guide, choosing chapters as needed based on the current state of the reader’s practice.

    Easier than ever to use, it's organized just he way you plan your meals - with meats and main dishes first. It's packed with know-how, show-how and how-to. More than 1500 recipes, 299 full-color photographs, cooking hints, shopping tips, charts, line drawings.

    Children will love the yummy fruit roll-ups. Everyone will be thrilled at how easy it is to preserve fruits, vegetables, and herbs without chemicals or preservatives. Animal lovers will enjoy making treats for dogs, cats, and birds.   With more than thirty years of food drying experience, author Mary T. Bell offers straightforward and practical instructions for drying everything from apples to zucchini, without ignoring traditional favorites such as jerky, mushrooms, and bananas. Readers will also find innovative and delicious recipes for cooking and baking with dried foods. Food Drying with an Attitude gives readers the recipes, instructions, and inspiration they need to get the most out of their home food dehydrators.

    Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.

    This third edition of the best-selling and most trusted homebrewing guide includes a complete update of all instructions, recipes, charts, and guidelines. Everything you need to get started is here, including classic and new recipes for brewing stouts, ales, lagers, pilseners, porters, specialty beers, and honey meads.The Complete Joy of Homebrewing, third edition, includes:* Getting your home brewery together: the basics -- malt, hops, yeast, and water * Ten easy lessons for making your first batch of beer * Creating world-class styles of beer (IPA, Belgian wheat, German Kölsch and Bock, barley wine, American lagers, to name a few) * Using fruit, honey, and herbs for a spicier, more festive brew * Brewing with malt extracts for an unlimited range of strengths and flavors* Advanced brewing techniques using specialty hops or the all-grain method or mash extracts* A complete homebrewer's glossary, troubleshooting tips, and an up-to-date resource section* And much, much more Be sure to check out Charlie's The Homebrewer's Companion for over 60 additional recipes and more detailed charts and tables, techniques, and equipment information for the advanced brewer.