Keeping a few hens was once only for rural dwellers with big yards - or inner-city hippies. Now it's mainstream and an attractive proposition wherever you live. Fluffy little recycling units that eat weeds, bugs and scraps and turn them into organic eggs - what's not to love? Chickens are great backyard pets for young and old - they're a natural extension for everyone with a vegie patch, and for those who like eggs but are concerned about the welfare of commercial hens. This book is the perfect reference, whether you're already keeping chickens or an absolute beginner thinking about getting a couple of chooks. Dave Ingham offers compulsively readable advice on how to start, housing and feeding, settling chickens in with other pets, troubleshooting, and the (minimal) commitment required to keep your backyard hens healthy and happy...'This book is the what for, how to, where and why of chickens for novices and wranglers alike.' - Costa Georgiadis, ABC Gardening Australia
Do you share your garden with a car? Worried that your neighbour's trees are blocking your light? Is your garden too big? Too small? An awkward shape? Or maybe you just don't know where to begin...Whether you are grappling with a particular dilemma or just need some inspiration, this guide leads the way forward with sharp design advice and beautiful images. Read this book and the prospect of tackling your own garden will seem suddenly less daunting and more fun.
90 nutritious recipes to help you get the most from your fasting days and supercharge your weight loss.
Lee Holmes presents a simple, supportive and sustainable approach to intermittent fasting (IF), featuring balanced meals that use nutritious unrefined wholefoods to boost energy. The IF diet is based on a 500 calorie (2092 kilojoule) restriction for women and a 600 calorie (2510 kilojoule) restriction for men. Among its many benefits, intermittent fasting helps the body shift from a sugar-burning machine into a fat-burning machine. Lee demonstrates that fasting can be even healthier with the right food and ingredient choices, putting you on the path to achieving good health, increased vitality and weight loss. Fast Your Way to Wellness contains 88 fasting recipes to take you all the way through from breakfast to lunch and then on to dinner.
A number of different fasting methods are provided so you can choose the one that fits in with your lifestyle. Lee supplies information about the science of fasting, what it is, how it works and the enormous health benefits associated with it. You'll find tips on how to start your first fast, incorporating exercise into your routine and how to monitor results and adjust as you go. There's a shopping list and an intermittent fasting calorie- calculator to assist if you wish to add certain ingredients to recipes or mix and match.
All of the recipes are free of gluten, wheat, processed sugar and yeast, and many are also dairy free. Each dish includes a serving amount and indicates the number of calories per serve, and there are also handy shopping, preparation and cooking tips.
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications?
Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbaek investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbaek advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices.
Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
A gathering is an easy way of cooking and hosting. It means no pressure, no code of conduct, and everyone - cook included - can actually enjoy themselves. This collection is a mixture of modern dishes, staple snacks, salads and sides, interesting bakes, and puddings perfect to end a feast with. Nothing overly fussy or complicated, just tasty, pretty plates of food. Choose from the chapters led by occasion or pick and choose from dishes such as Sloe Gin Braised Venison, Cocoa Nib Brownies and Redcurrant Pavlovas to put on a spread. There are menu ideas to show you how.
The 200 recipes in this book are simple, clear and precise, use no more than five ingredients and can be whipped up in a flash. More importantly, they will be kind to your body. From gluten-free and dairy-free dishes to low-calorie options, there is a recipe here for every dietary need. The unique visual approach makes it incredibly simple to follow the instructions. Create mouth-watering Salmon Parcels with Vegetables, indulge in Quiche with Peas, Goats' Cheese and Spinach or impress your friends with Gratin of Nectarines with Pine Nuts. With nutritional information, clear photography and easy-to-follow steps, each of these recipes proves that healthy cooking has never been so easy.
In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted 'Best Chef in the World' by his peers and 2016 sees him mark 50 dazzlingly creative and successful years in the kitchen.
To celebrate this outstanding career Grub Street is delighted to be publishing his new title 'La Cuisine des 5 Saisons' in English. This beautiful book is about his recipes and his work as a chef and for the first time makes his dishes accessible for home cooks.
Why is it called 'Five Seasons'? Because for chef Gagnaire there are five not four seasons; Spring, he says must be divided into two seasons because you don't have the same produce in March as in June. Thus the recipes in this book follow the rhythm of the seasons and their bounty. In each chapter there are six menus with starter, main dish and dessert. The recipes come from Pierre's culinary's repertory and these are the recipes which made him famous. Through the recipes one can see the strong worldwide influence in his cuisine, cooking with every kind of ingredient.
His eponymous restaurant in Paris specialises in modern French cuisine, and has garnered three Michelin stars. He has become an iconoclastic chef at the forefront of the fusion cuisine movement by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website he gives his mission statement as 'facing tomorrow but respectful of yesterday'. Gagnaire is also Head Chef of Sketch in London. In 2005 both restaurants were ranked in the S.Pellegrino World's 50 Best Restaurants, with Pierre Gagnaire ranking third for three consecutive years (2006, 2007, and 2008).
In December 2009, Gagnaire made his United States debut with Twist in Las Vegas, which has since received great critical praise. He now also has restaurants in Hong Kong, Seoul, Dubai, Tokyo, Berlin, and Moscow.
Eat Mexico is a love letter to the intricate cuisine of Mexico City, written by a young journalist who lived and ate there for four years. It showcases food from the city's streets: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; the beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, with a chapter highlighting the creative, Mexican-inspired dishes - such as roasted poblano oatmeal - that Lesley cooks at home in New York with ingredients she discovered in Mexico. Ambitious cooks and armchair travelers alike will enjoy Lesley's Eat Mexico.
We all tend to get stuck in the pattern of eating the same breakfast everyday - or skipping it altogether. For many, breakfast means a bowl of (often unhealthy) shop-bought cereal or toast. But it doesn't need to be this way. Kick start your day with one of 52 healthful, wholesome breakfast bowls - a new one for every week of the year. Breakfast Bowls will inspire you to get back to a healthy way of living. Bursting with colour and nutrition in every mouthful, a well-balanced breakfast bowl will give your body everything it needs to start the day. From a vitamin-packed green smoothie bowl - packed with fresh berries, kale, avocado and nut butter - to heartier healthy grain-based bowls including oat, faro, quinoa and rice - Breakfast Bowls will get your morning started in the right way.
Here's a secret: you don't have to go vegan to eat and love vegan food. Eating plant-based meals is more popular than ever before, and it can be challenging for those who are new to vegan dining to know how to get started. With straightforward, satisfying recipes, our book will ensure that you delight in your animal-free meals, whether they happen once a month or three times a day. Vegan 101 includes: 101 totally reliable recipes that highlight the ease of vegan cooking Recipes in each chapter that offer three flavor variations on popular standard recipes (for example, Tofu Scramble, or Dinner Salad) Handy two-page spreads that offer specific tips on how to best cook vegetables and grains Take It From Us: advice from prominent, long-time vegans on enjoying vegan food.
The poppy is the classic cornfield plant. Throughout history it has been one of the most successful of all agricultural weeds. Its brilliant colour has made it one of our best-known plants - it is beloved of artists and poets, though often hated by farmers. But its origins are obscure; it seems entirely confined to agricultural and marginal land, wherever it is found. Where was it before the inception of agriculture? And how is it that it is almost unique in its colour among the flowers of northern Europe?In Poppy Andrew Lack explores all aspects of one of our most familiar but declining flowers, combining history and biology with symbolic associations and connections with the arts. He describes why the poppy is so intimately associated with war and remembrance, and tells remarkable stories about the different varieties: the opium poppy, one of the oldest of narcotics, has had a profound influence on human history; the term 'tall poppy syndrome' is now used to describe envy of the success of a peer; and in many countries the poppy has come to symbolize weddings or death. Beautifully illustrated throughout, Poppy will appeal to the many admirers of this most colourful and striking plant.
Carnations permeate our culture from the wedding bed to the funeral wreath. Derided in Shakespeare as 'nature's bastards', they challenged the tulip as the florist's favourite flower, and went on to give their blessing to both a military coup and a Soho night club. Spanning the world from the gardens of the Ottoman Empire to the Mothers' Day traditions of America via Chinese medicines and French empresses, Carnation is the first book to tell the cultural history of this hugely important flower.Twigs Way traces the trials and tribulations of early breeders, the florists' fascination with striped and spotted varieties, delightful names such as the 'Lustie Gallant' and the 'Bleeding Swain', and the symbolism of the red, white and even the green carnation, which was made famous by Oscar Wilde. Those who appreciate the carnation's glorious scent, both sensuous and soothing, will delight in the knowledge that the carnation can heal body and mind, used by herbalists in Europe and China. As it ranges from the traditions of the medieval marriage bed to Renaissance paintings of the Madonna and Child, this lavishly illustrated book will entertain anyone with an interest in history, art or culture. It is full of unexpected delights that will charm the mind and invigorate the senses - just like the carnation itself.