If you are confused about what constitutes good nutrition, are feeling overloaded with dietary information, want to educate yourself about good health and lose weight in a way that promotes health and vitality, this is the book for you.
The Low HI Diet provides a failsafe plan to help the reader to clean up their diet by reducing exposure to chemicals in the food they eat. It promotes a return to basic foods and nutrition - real unprocessed food that can help boost the reader's overall health and refuel their body. Alongside is a plan that encourages the reader to incorporate exercise into their day.
In addition, there are plenty of beauty tips and tricks, as well as information for re-energising your life, living well and feeling better.
In Salad Days, Ronnie Scott interrogates our current obsession with food - and asks whether it's actually such a bad thing. Salad Days takes us via the world's best restaurants in Noma and elBulli, and more humble yet no less delicious restaurants and cafes in Melbourne, while interrogating how we use food to relate to one another, the particular joy of hearing about someone else's experience of a glorious meal (even via social media), and why members of gen Y are spending extravagantly on food when they can't afford real estate. Scott looks at the more challenging aspects of this conspicuous consumption as well - ethical eating, sustainability, class concerns. If food offers us a 'curious mixture between comfort and disturbance, staying put and going far', is that something to worry about, or to celebrate? Salad Days is a fascinating and lyrical look at a particular moment in our history and society, and an important contribution to an ongoing debate about how we eat.
Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding. Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Plenty More picks up where Plenty left off, with 120 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.
Edited by Sydney's most respected food writer, Joanna Savill with principal reviewer, Terry Durack, The SMH Good Food Guide 2015 showcases the best places to eat in Sydney, and throughout regional NSW.For 30 years the release of Australia's most prestigious restaurant bible has been the biggest event on the local food calendar. We scour NSW to find great places to eat. Only the very best restaurants are featured in the Guide. To be listed, a restaurant must score a minimum of 12 points out of 20. The very best restaurants are awarded the coveted chef's hats - a sign of consistency and excellence. We make some tough calls and some bold ones, without fear or favour, tackling local legends and up-and-comers alike. Some don't make the cut. Our reviewers dine anonymously and pay for their meals to deliver independent advice you can trust.
Jamie's new cookbook brings together 100 ultimate comfort food recipes. It's all about the dishes that are close to your heart, that put a smile on your face and make you feel happy, loved, safe and secure. Inspired by everything from childhood memories to the changing of the seasons, and taking into account the guilty pleasures and sweet indulgences that everyone enjoys, it's brimming with exciting recipes you'll fall in love with. Jamie's Comfort Food is all about the food you really want to eat, made exactly how you like it. With this in mind, the book features ultimate versions of all-time favourites, and also introduces cherished dishes from countries around the world, providing a delicious recipe for every occasion. This isn't everyday cooking - this is about weekends, holidays, celebrations and occasions. Whether you're home alone, or sharing the love with a big group of family or friends, there really is something for everyone. Celebrating the beauty of good food is at the heart of this book, and it's jam-packed with incredible photography. Written in Jamie's usual down-to-earth and easy-to-understand style, the methods are precise and have been tested to the hilt, so are guaranteed to work, but this time Jamie has turned the edit filter off, and shares extra hints, tips and ideas throughout to ensure you achieve the best possible results. This is about making food the very best it can be, and embracing the rituals of cooking. Recipes include everything from mighty moussaka, delicate gyoza with crispy wings, steaming ramen and katsu curry to super eggs Benedict, scrumptious sticky toffee pudding and tutti frutti pear tarte tatin. Treat yourself, and your loved ones, with Jamie's Comfort Food.
A Spicy Paneer Cheese Toastie with Mango Chutney, some Chickpea Dokla (bite-sized snacks tempered with toasted coconut and mustard seeds), or perhaps some Carrot and Pistachi Halwa, a sweet and sticky afternoon pick-me-up, washed down with NimboboPani (a sweet and salty refreshing lime soda); the recipes in Bombay Lunchbox have exotic names with flavours to match. Renowned for her imaginative yet accessible recipes, Carolyn Caldicott combines anecdotes and recipes from Anglo-Indian cookery with the culture of the 'Tiffin' lunchbox, cooked at home and delivered to the workplace in characteristic stainless steel tiered tins. Carolyn's collection of sweet and savoury vegetarian recipes for lunch, afternoon tea or any snack eaten between breakfast and dinner, will appeal to anyone who loves India and Indian food. Bombay Lunchbox is illustrated with modern photographs by Chris Caldicott and vintage imagery, bringing together the spirit of the Raj with the brightly coloured buzz of modern India's culture, religion and society.
Handmade Gifts from the Kitchen is a delightful gift in itself, as well as providing a beautiful collection of culinary gift ideas for you to make and bake at home for friends and family. In a world where mass-produced is the norm, 'home-made' carries a certain potency of care and thought. Show that special someone how much you care by making or baking a wonderful gift, whatever the occasion. Indulgent fudge, warming liqueurs, spicy chutneys, sweet and crumbly home-made biscuits ...the list goes on. But don't save such joys just for Christmas, Easter or Thanksgiving - a jar of your favourite preserve or a box of home-made truffles is a delightful way to say thank you to someone special. Full of love and originality, the recipes are a pleasure to create and wrap as well as to give. And it's not just the making, it's the wrapping, too. Decorative jars, tins, baskets and boxes add a personal touch that ensures they'll still be remembered long after the food has been enjoyed. That said, a range of containers isn't essential; Handmade Gifts from the Kitchen offers a range of ideas for wrapping your gifts in a stunning and stylish way, so that every gift is special.
Paul Bocuse selected more than 100 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, all the classics are featured, from French onion soup to quiche Lorraine, beurre blanc to crayfish bisque, roasted monkfish to Moules Mariniere, pepper steak to veal medallions, and madeleines to iced cherry souffle. Bocuse's step-by-step instructions allow the home chef to readily master a Parmesan souffle, beef bourguignon with morel cream sauce, or the perfect strawberry tart. This invaluable kitchen reference includes 78 photographs and a detailed index.
Holly Herrick loves France and French cooking. And in this cookbook ( her third in The French Cook series), she jumps into bowl after bowl of glorious French soups with inspired abandon and a generous dose of classical technique. Le Cordon Bleu trained chef and former resident of France focuses on the nuances and techniques for expertly layered flavors. Beginning with stocks, she continues with cold soups, classic soups and stews, creamy soups, and consommes in ensuing chapters, each one as delicious as the next. Similar to sauces (Herrick also penned The French Cook: Sauces), soups are the ideal conduit for creating maximum texture and flavor. Only, with soups and stews, the cooking canvas is much broader and there is a precise yet playful emphasis on presentation and garnishes. Whether a sumptuous French Onion Soup topped with croutons and bubbling Gruyere, or a riff on a classic sauce in the creamy, velvety Soup Soubise topped with fried shallots, all you need to know about making perfect French soups is neatly tucked between 128 beautiful pages.
Packed with over 60 recipes for yoghurt in all its guises: from frozen yoghurt combined with summer fruits, berries, nuts or chocolate, to frozen yoghurt biscuit sandwiches and frozen yoghurt cheesecake. There are yoghurt desserts made with dulce de leche, peanut butter or lemon curd; and chilled yogurt milkshakes, lassis, yogurt cakes, smooth fruit syrups for pouring and crunchy toppings for sprinkling. From healthy, mid-morning pick-me-ups like a green smoothie with spinach, kiwifruit and spirulina to decadent desserts that can be made in a sorbet maker, with a blender or in an ice box, this book has all your yoghurt options covered.
Garden Life is a gardening book with soul, in which Richard Unsworth, leading landscape designer and co-owner of renowned outdoor store, Garden Life, shares his boundless enthusiasm for all things green. This book showcases to-die-for gardens Richard has designed - from the grounds of a harbourside mansion to inner-city courtyard, from coastal retreat to suburban backyard - each one displaying his unique flair and flawless vision. He gives expert tips on incorporating features from his gardens into your own, and detailed advice on plant selection, including growing your own fruit and vegies. Equally passionate about the power of gardening to help us connect with one another, Richard also shares the garden journeys of the people he has met along the way. A celebration of nature and her gifts, and of the joys and challenges of creating a beautiful garden, Garden Life will inspire and empower you to engage with your own outdoor space.
Whether you're planning a weekend with mates, looking to spoil your lady friend or need a no-fuss breakfast to ease your hangover - Karl Cooks has a recipe for every occasion. Let Karl show you how to create a mouth-watering roast or stack a juicy burger, with illustrated steps and handy hints to make the cooking process as painless as possible. Become a hero in your kitchen and impress the missus with this collection of delicious, easy-to-use recipes. This is the how-to manual you can't do without. Royalties from the sale of this book will be donated to police legacy charities.
Babybel is the famous round cheese, coated in red wax, loved by millions. This fun little book - shaped just like a Mini Babybel - takes this classic lunch-box staple and transforms it in inventive ways, giving it a starring role in 25 original, flavour-packed recipes. Younger members of the family will love Babybel fondue, while such dishes as Oven-baked pears with Babybel and hazelnuts and Rolled pork stuffed with Babybel and chorizo offer tempting new ideas for appetizers and main courses that the whole family will love. Every recipe is easy to follow and accompanied by a colour photograph. Babybel is an ideal giftbook that no lover of cheese will be able to resist.
Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese -- these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Herve This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious -- and inevitable -- extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.
The Paleo Diet is a fast growing and research-based approach for reaching optimal health, body composition goals and a radically improved quality of life. It is infiltrating society through its popularity among health conscious individuals, celebrities and professional athletes and was named as one of the most popular Google search terms in 2013. Paleo provides a clear and impactful introduction to the Paleo diet and aims to educate and inspire readers to clean out their cupboards and reset their lives with nourishing, healthful and whole foods based on those consumed prior to the industrial revolution. The 55 beautifully photographed recipes included will provide practical advice and encouragement to keep readers on track and informed. With increasing rates of modern diseases such as obesity, heart disease, cancer and hypertension sweeping the world, PALEO is a sustainable, long-term approach to reaching a lean and healthy body by eating real-food, prescribed by nature. No calorie counting, diet foods or deprivation.
In Something for Everyone, Louise shares her solutions to the mealtime stress, with nutritious, fresh and tasty dishes focused on feeding the whole family. Recipes contain variations for babies and toddlers, which require minimal adaptation but maximise flavour. Each chapter addresses a different mealtime: kick-start the day with pear and raspberry quinoa porridge; delve into lunchtime delicacies such as sesame-crunch fish fingers with broad bean yoghurt sauce; or enjoy a wonderful family dinner with ricotta gnocchi and cherry tomato sauce. With stunning photography and Louise's inimitable, approachable style, Something for Everyone packs a nutritional punch and ensures that feeding the family will never be difficult again!
Join Lyndey Milan as she travels Australia's geographic regions to unearth the diverse cuisine of Australia. With over 90 recipes from the cultural melting pots of the capital cities, through the lush wine regions and sparkling oceans, to the indigenous flavours of the bush, Lyndey delivers a real Taste of Australia. Everything is on the menu and nothing is off-limits as Lyndey explores what makes Australia tick. She meets a host of characters along the way, including well-known chefs Rick Stein, Peter Evans, Maggie and Saskia Beer, Neil Perry and Anthony Puharich, who also contribute recipes. This book is a companion to Lyndey's latest 13-part TV series Lyndey Milan's Taste of Australia, airing in 2014.
Capturing the essence of Venice and its food, this is a book to dream over as well as to cook from. Black cuttlefish risotto, grilled squid, fancy antipasti, delicious Venetian sweets and ice creams - here are 100 recipes that conjure up the real Venice. There are recipes for fish, chicken, antipasti, ravioli, gnocchi, risotto, soups, snacks, polenta and desserts. There are also recipes for Venetian drinks, including the internationally renowned bellini, the perfect blend of white peach juice with sparkling prosecco, invented by Giuseppe Cipriani in 1930 at Harry's Bar in Venice, and synonymous with the sparkling city. Author Laura Zavin shares her knowledge of Venetian food and its history generously, and includes commentary and maps for five guided walks around Venice that stop off at cafes, restaurants, food markets and wine cellars. So if you're lucky enough to find yourself in Venice, you can experience authentic Venetian food and wine first-hand.
What to Bake & How to Bake It is the ultimate cookbook for amateur bakers looking to master the classics and expand their repertoires. Each of the 50 delicious and accessible recipes is accompanied by photographs of the ingredients, a clear image of every step and a stunning finished dish shot, ensuring foolproof results every time. Every element of the baker's craft is covered, from everyday cakes and cookies to special occasion breads and pastries. Chapters include: Simple Family Baking (such as Golden Citrus Drizzle Cake, Peanut Butter Cookies and Vanilla Fruit Scones) Morning Coffee & Afternoon Tea (such as Classic Shortbread, Jaffa Marble Loaf and Seriously Chocolatey Cookies) Special Bakes (such as Coconut Layer Cake, Red Velvet Whoopie Pies and Cranberry Stollen) Desserts & After Dinner (such as Tart au Citron, Classic Baked Cheesecake and Strawberry Meringue Cake) With an illustrated cover by Kerry Lemon and photography by Max and Liz Haarala Hamilton What to Bake & How to Bake It is the perfect follow-up to the already successful What to Cook & How to Cook It series.
From the yaks which graze at altitudes so high that vegetables cannot grow, and the paradise of Shangri-La, through the flower markets of Kunming, the dramatic tea terraces of Pu-er, and forest floors covered with wild mushrooms; to the tropical south where market stalls brim with brilliant red chillies and shimmering purple eggplants. Yunnan, an exotic land of former kingdoms which borders Tibet, Sichuan, Burma, Vietnam and Laos, is the most bio-diverse province in China. It is quite possibly the most beautiful part of the country, and also the most culturally rich. Each ethnic minority has its own distinct cooking ingredients, aromas and flavours -- all brought together for the first time in this unique cookbook. The Recipes -- Centre stage is cross the bridge noodles, a famous and much beloved dish (parts of the province are particularly famous for the quality of their rice noodles, having to do both with water and quality of rice), and there are also recipes showing off the marvellous produce -- the mushrooms (fresh and dried), vegetables in general, and those wild ones including ferns. Recipes are a combination of traditional recipes sourced from a diverse range of people, with innovative/contemporary recipes taking their inspiration from produce. We conjure up the market, and discover how local people use the produce, but how other nationalities might use it, too. We ameliorate recipes using modern taste and knowledge. The Cuisines -- We take five main ethnic minorities, each of which has their own capital or kingdom in Yunnan, including the cooking of Kunming which is perhaps more Han but still very varied and interesting: DAI -- Jinghong; BAI -- Dali; NAXI -- Lijiang; WA -- Lincang; TIBETAN -- Shangri-La; plus HAN -- Kunming. Box text on different food aspects of Yunnan includes: foraging for mushrooms; the story behind Yunnan ham (the most famous and perhaps best is produced by the family of Deng Xiaopings wife); organic tea production; vine growing. Recipes are interspersed with background essays: small essays on each ethnic group -- traditions and traits; background of Yunnan -- natural beauty, flowers, agriculture; festival foods, including Lunar New Year celebrations. Photography -- Besides recipe shots, the Yunnan Cookbook includes portraits -- written and photographed -- of someone involved in food production from each of the ethnic groups. For example, a Wa woman who has trained as a cheese-maker and now makes European-style cheeses at a small dairy farm in Lincang.
As the brains behind The Little Veggie Patch Co., Fab and Mat have taken the mystery out of - and put the fun back into - growing fruit and vegetables. 1-Minute Gardener features 70 fast, illustrated step-by-step guides to edible gardening essentials, from preparing and caring for your patch through to harvesting the rewards (and getting the kids involved along the way).
In Some Flowers, originally published in 1937, Vita Sackville-West took the novel step of choosing 25 of her favourite flowers and describing their appearance, origins and characteristics - and the best ways to grow them - in a series of brilliantly expressive pen portraits which retain their vitality over 70 years later. In this fresh edition of the book the exquisite watercolours of Graham Rust provide a perfect marriage of words and images, clearly demonstrating at last the accuracy and ingenuity of Vita Sackville-West's descriptions. This glorious second flowering of her personal, erudite and poetical book will not only delight her many admirers but also guarantee her reputation with a new generation of gardening enthusiasts.
From ancient and classical masterpieces to contemporary, cutting-edge buildings, architecture has defined our world throughout history. Drawing its examples from all around the globe, Architecture: The Whole Story is a richly illustrated and comprehensive account of the architects, plans, designs and constructions that over the centuries have most engaged our minds, inspired our imaginations and raised our spirits. For everyone who has ever wished for greater insight into the art of building design, Architecture: The Whole Story provides the analytical tools to appreciate to the fullest the variety of architectural achievement and the built environment in the world.
Dig Deeper is the definitive gardening manual for the modern gardener. Guiding you through the seasons, each chapter is divided into four parts: annuals, perennials and bulbs; grasses, groundcovers and climbers; shrubs and trees; and herbs, fruit and vegetables. Containing step-by-step projects, feature plants, and advice and information on everything from the more unusual cultivars and creating heirloom crops to using grey water and groundcovers to beat soil erosion, Dig Deeper provides answers for all your garden and plant-related queries.
From modernist to Mediterranean, and from jungle to Japanese, Garden Design Close Up is a font of inspiration for those looking to give their garden a contemporary makeover. Focusing on 100 real gardens of diverse types around the globe, the book provides in-depth information about contemporary styles. The featured selections are designed by leading lights of British landscaping, such as Christopher Bradley-Hole, Anthony Paul and Dan Pearson, alongside internationally recognized names like Luciano Giubbilei, Paolo Pejrone, Robert Irwin and Martha Schwartz. This illustration- led compendium will delight even armchair gardeners those who prefer to admire gorgeous gardens rather than get their green fingers dirty but it is equally well-suited to those looking for ideas for their outside spaces. Serious gardeners will find within its pages a tremendously detailed resource, with plenty of helpful, practical advice.
The product of extended visits to properties associated with Wright, and extensive interviews with surviving colleagues and students, this is the first book in full colour to focus on Wright's four most famous residential landscapes - his first home and studio at Oak Park, Illinois; his magnificent 3,000 acre summer home Taliesin, Wisconsin; his 600-acre winter home Taliesin West, Arizona; and Fallingwater, Pennsylvania, the commission that made him world famous. Featuring an introduction by James Van Sweden, America's leading garden designer and landscape architect, this book highlights a revolutionary take on garden design. It also explores the source of Wright's inspiration in Japanese and Mayan landscapes as well as his appreciation of the stone meeting circles and naturalistic prairie plantings of the great landscape architect Jens Jensen. Two final chapters offer planting plans for a prairie-style and a desert-style garden inspired by Wright's designs.
Garlic has been close to people's hearts, minds and stomachs for a very long time. It's been used not only as a food and flavouring, but also for medicinal and spiri-tual purposes. Its garlicky flavour can be hot, spicy and pungent but also sweet and nutty, and the same cultivar may vary widely with soil and climate. This book shines a light on the mystery and mystique of garlic and heightens its enjoyment. - Guidelines for growing organic garlic around the country - Descriptions of more than 50 Australian cultivars - Profiles of a number of Australian growers and their garlics - Recipes for cooking, preserving and smoking...and making your own black garlic - Medicinal uses The Australian garlic book like no other: be patriotic, buy local garlic. Durable media campaign by author.
In a world of high finance, unprecedented technological change, and cyber billionaires, it is easy to forget that a major source of global wealth is, literally, right under our noses. Coffee is one of the most valuable Southern exports, generating billions of dollars in corporate profits each year, even while the majority of the world's 25 million coffee families live in relative poverty. But who is responsible for such vast inequality? Many analysts point to the coffee market itself, its price volatility and corporate oligarchy, and seek to correct it through fair trade, organic and sustainable coffee, corporate social responsibility, and a number of market-driven projects. The result has been widespread acceptance that the market is both the cause of underdevelopment and its potential solution. Against this consensus, Gavin Fridell provocatively argues that state action, both good and bad, has been and continues to be central to the everyday operations of the coffee industry, even in today's world of free trade . Combining rich history with an incisive analysis of key factors shaping the coffee business, Fridell challenges the notion that injustice in the industry can be solved one sip at a time - as ethical trade promoters put it. Instead, he points to the centrality of coffee statecraft both for preserving the status quo and for initiating meaningful changes to the coffee industry in the future.
How often do you hear someone complain that tomatoes don't taste like they used to? It's becoming a common concern, as food production is increasingly controlled by multinational corporations more interested in profit than flavour. People who care about their food are growing their own vegetables in droves - and especially heirlooms for their wonderfully diverse flavours, shapes and colours. Not to mention their rich history and weird and wonderful names - who could resist a lettuce called 'Drunken Woman Frizzy Headed', not be intrigued by the potato that 'Makes the Daughter-in-Law Cry', or fail to be moved by the 'Cherokee Trail of Tears' bean? In this lively, passionate and at times political introduction to the world of heirloom vegetables, gardener Simon Rickard describes the history of many of his favourite varieties, encourages you to get growing yourself, and explains why he believes edible gardening is so important to our future - and the future of the planet.