You will gain immediate fundamental knowledge of purchasing, brewing, and consuming the best teas as you read through each lesson. If you're already knowledgeable about tea, you'll still pick up a few new bits of information along the way.19 Lessons on Tea is a comprehensive tea guide that will help you gain a thorough understanding of the drink. This book primarily covers premium loose leaf tea served hot, but provides information on all major styles of tea.These Lessons Cover The Many Facets Of The World Of Tea- Green, black, white, herbal, oolong, and pu-erh teas.- Teapots and important tea accessories and equipment.- How tea can fit into your daily routine in a way that will help improve your health.- Popular specialty tea variations and blends such as Kombucha, Chai, Earl Grey, breakfast teas, bubble tea, and blooming teas.- Tea culture and traditions from around the world.- How to correctly pair tea with food.- ...and much more!Plus, This Book Answers Many Important Questions That Every Tea Drinker Should Know- Which teas have the most caffeine and how can you quickly decaffeinate any tea?- What teas should you never add milk, honey, or lemon to? And which benefit most from these additions?- How can excellent quality loose leaf tea actually be cheaper than lower quality tea bags?- How long should you brew each type for the best flavor?- Which country in Europe consumes the most tea per person? (hint: probably not who you think!)This book is a collaboration by people with an true interest in tea, allowing you to learn not only the tea basics but the ultimate insider approach to picking your teas based on more than a name on the box. And as you progress in your knowledge of tea, you will be able to quickly and easily refer back to this book as a quick reference guide.

    In My Cookie And Cookie Bar Recipe Book, you will not only find traditional cookie recipes, but also everyday Cookies and Cookie Bars you can make all year. Whether you like the traditional Wedding Cookies or something even more special like Apricot Bars this book is for you.

    In just a few short years, they’ve established an annual antiques fair, created a line of products (jewelry, clothing, stationery), and become contributing editors at Country Living. Now, the pair has written their first book, which tells their inspiring story while also serving up 50 simple and tasty recipes. Interspersed throughout are 19 easy projects to bring Farm Chick style to your kitchen.

    With more than 77 million baby boomers adjusting to the Empty Nest Syndrome, and with their adult children setting up their own new homes, there is a mounting demand for quick, easy, healthy recipes yielding fewer servings.But cooking for two people or even singles isn't as simple as cutting a recipe in half. In EatingWell Serves Two, the award-winning editors and recipe developers for America's leading food and nutrition magazine have created 150 dinner recipes from their hugely popular "Healthy in a Hurry" and "Serves Two" columns to meet the specific needs of smaller households.More than a cookbook, EatingWell Serves Two provides a smart guide for how to shop in small quantities, how to store leftover ingredients, keep a well-stocked pantry and use easy cooking strategies that result in minimal waste while putting a healthy, delicious meal on the table in 45 minutes or less. Filled with mouthwatering photography and tips on shopping, planning and simple cooking for two with healthy ingredients and without waste.

    For almost 10 years, Lynn and Barry Sears have maintained a completely Zone-friendly kitchen. With two daughters - one a finicky first-grader and one a vegetarian teenager - Lynn has had to use all of her creative and culinary skills to keep her family healthy and happy. Zone Meals in Seconds combines Lynn's hard-won wisdom and valuable experience with Barry's Zone expertise and medical knowledge in the first-ever family-friendly Zone book. From quick and easy family dinner recipes and snack tips, to advice on packing school lunches and surviving backyard barbecues, this book is a must-have for people who want to experience the incredible benefits of the Zone but need help answering the all-important question, 'What do I eat?'Written with the help of an experienced chef and recipe developer, Zone Meals in Seconds offers more than 200 fast and family-tested recipes for Zone-approved breakfasts, lunches, and dinners.

    With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so long as they can do it easily and quickly.Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker."

    She cuts through the thicket of confusing—and often downright wrong—advice on nutrition and gives you easy-to-digest, bite-sized servings of real scientific information so you can discover which foods your body needs to heal and thrive. Since Joan wears two hats—as a psychologist and a cell biologist—you can trust her to psych out your inner saboteur, enabling you to make the changes you’ve been dreaming of. And as a busy woman who loves good food, she’ll teach you how to make simple, scrumptious, satisfying meals that you and your family will love whether you’re omnivores, vegans, or vegetarians. In this groundbreaking book, Joan will help you:Get up-to-date information on the nutrition revolutionMake friends with the plants that feed your gut bacteriaLose the weight and keep it offUnderstand how diet changes your genes and how your genes determine your best dietFill out a health symptom checklist and track the changes as your personalized PlantPlus Diet optimizes your metabolismKnow which tests to ask your doctor for and whyCreate a sleek and streamlined PlantPlus kitchenMake fabulous meals in minutes with simple recipes and meal plans

    It is the ideal solution for the academic setting, multiple-day training, or individuals in need of more extensive food safety training. Food safety has never been more important to the restaurant industry and its customers. Based on the "2013""FDA Food Code, " the "ServSafe Coursebook" focuses on the preventative measures to keep food safe. The content in the "ServSafe Coursebook" goes beyond the principles found in the "ServSafe""Manager Book" and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense, high-risk populations, active managerial control, and crisis management. Food safety topics are presented in a user-friendly, practical way with more real-world case studies and stories to help readers understand the day-to-day importance of food safety. Developed by the industry, for the industry, ServSafe(R) is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success. The "ServSafe Coursebook" is available packaged with MyServSafeLab(TM). MyServSafeLab is an online homework, tutorial, and assessment program that truly engages students in learning. It helps students better prepare for class, quizzes, and exams-resulting in better performance in the course-and provides educators a dynamic set of tools for gauging individual and class progress. The "ServSafe Coursebook" 6th Edition is available packaged in a number of ways to suit your specific needs. ISBN: 0133883507 is a package containing the book and the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam" ServSafe Coursebook with Answer Sheet 6th Edition " Also available: Stand-alone book: "ServSafe Coursebook "6th Edition ISBN: 0133883604A package containing the book, the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam, AND MyServSafeLab with Pearson eText Access Card: " ServSafe Coursebook with Answer Sheet, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, "6/e ISBN: 0133962733A package containing the book and online exam voucher: "ServSafe Coursebook with Online Exam Voucher 6th Edition "ISBN: 0133883515A package containing the book, online exam voucher, AND MyServSafeLab with Pearson eText Access Card: "ServSafe Coursebook with Online Exam Voucher, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/e "ISBN: 0133962725Students, if interested in purchasing this title with MyServSafeLab, ask your instructor for the correct package ISBN. MyServSafeLab is not a self-paced technology and should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information.

    Baby food is strained, pureed or mashed adult food - just a different version of the food you prepare for yourself.Here are three good reasons to make baby food at home:Knowing what's in it, therefore ensuring healthy and wholesome meals. Tailoring the texture to your baby's preferences. Shaping baby's tastes and helping him/her learn what fresh foods taste like. Whether choosing to make all baby's food at home, or just some of it, the blender is a great way to offer new flavors in a baby-friendly texture. Once a child begins to eat table food, there is always an occasion for a fruit smoothie or a nutritious blended dip.Here's a sampling of the deliciously easy recipes:Six Months and Older Peach and Pear Bananarama, Melon Madness, Zucchini and Nectarines, Roasted Vegetable PureeEight Months and Older Vegetable Paella, Humus for Beginners, Chicken with Red Peppers and Corn, Beefy BroccoliNine Months and Older Lemon Raspberry Yogurt, Over the Top Applesauce, Spinach and Tomatoes with Ricotta, Fisherman's PieTwelve Months and Older Orange Banana Smoothie, Very Berry Pears, Broccoli and Cauliflower Melt, Veggie Cream Sauce All the recipes in Blender Baby Food are accompanied by suggested age guidelines. Also included are lots of great tips for making baby food, storage and freezing guidelines as well as the appropriate way to thaw and reheat food. Plus, none of the recipes calls for any of the salt, sugar, starches or fillers found in many commercially prepared baby foods. Blender Baby Food helps parents give their baby the best nutritional advantage.

    But it might surprise you to learn that this isn’t just an American problem.   Packaged snacks and junk foods are displacing natural, home-cooked meals throughout the world—even in Italy, a place we tend to associate with a healthy Mediterranean diet. Italian children traditionally sat at the table with the adults and ate everything from anchovies to artichokes. Parents passed a love of seasonal, regional foods down to their children, and this generational appreciation of good food turned Italy into the world culinary capital we’ve come to know today.   When Jeannie Marshall moved from Canada to Rome, she found the healthy food culture she expected. However, she was also amazed to find processed foods aggressively advertised and junk food on every corner. While determined to raise her son on a traditional Italian diet, Marshall sets out to discover how even a food tradition as entrenched as Italy’s can be greatly eroded or even lost in a single generation. She takes readers on a journey through the processed-food and marketing industries that are re-manufacturing our children’s diets, while also celebrating the pleasures of real food as she walks us through Roman street markets, gathering local ingredients from farmers and butchers.   At once an exploration of the US food industry’s global reach and a story of finding the best way to feed her child, The Lost Art of Feeding Kids examines not only the role that big food companies play in forming children’s tastes, and the impact that has on their health, but also how parents and communities can push back to create a culture that puts our kids’ health and happiness ahead of the interests of the food industry.

    The author explores juicing remedies, backed by scientific data and extensive research, to treat everything from allergies to water retention. This guide shows readers how to get the maximum healing potential by incorporating freshly made juices, especially vegetable juices, into their daily plans for health, healing, and recovery.

    Rather, it is an explanation of how Nicholson discovered what works for him and why we should all look at nutritional advice through a clear lens, not the warped prism of what has become conventional dietary advice. This is a surprising, often hilarious, and shocking journey of discovery.John Nicholson is author of We Ate All the Pies, which was longlisted for the William Hill Sports Book of the Year Prize.

    Homemade Health is a collection of home remedies straight from a time, not so long ago, when people went to their garden or kitchen pantry before going to a doctor.Some tried and true, some quirky, but all based on natural remedies your grandmother knew and most likely used on a regular basis.• Healing properties of common culinary herbs • 43 common ailments • 160+ remedies with recipes • Common & botanical names • Harvesting & preserving • Making herbal remedies at home

    Each and every dish offered is free of dairy, eggs, wheat, soy, peanuts, tree nuts, fish, and shellfish. You ll find tempting recipes for breakfast pancakes, breads, and cereals; lunch soups, salads, spreads, and sandwiches; dinner entrees and side dishes; dessert puddings, cupcakes, cookies, cakes, and pies; and even after-school snacks ranging from trail mix to pizza and pretzels. Included is a resource guide to organizations, as well as a shopping guide for hard-to-find items. If you thought that allergies meant missing out on nutrition, variety, and flavor, think again. With The Whole Foods Allergy Cookbook, you ll have both the wonderful taste you want and the radiant health you deserve."

    Every dish has a balance of sweet and spicy, fresh and dried, oil and acid, without relying heavily on wheat and dairy. The flavouring elements are simple - honeys, salts, fresh and dried herbs, fresh and dried chiles, onions, garlic - but by using the same ingredients in different forms, Werner layers flavours to bring forth maximum deliciousness. The recipes are beautifully photographed and interspersed with inspiring, gorgeously illustrated essays about this setting and story, making Hartwood an exhilarating experience from beginning to end.