60 Seconds to Slim is a research-driven program that shows readers that losing weight quickly and permanently is a matter of correcting their body chemistry. Success is just a few 60-second steps away.
Many studies have examined the acid-alkaline relationship between the foods we eat and how our bodies store fat, but Dr. Michelle Schoffro Cook offers the first plan to alkalize the body with simple, surprising and flexible 60-second weight loss tricks. First, readers learn how to "kick the acid" by eating delicious meals made with whole foods that are balanced to help readers flush fat and revitalize their entire bodies. To keep the pounds peeling off, each week readers add a few new habits to their regimens. Every tip brings readers closer to balancing their pH and boosting their metabolism, so they can pick and choose the tips that fit best into their busy lifestyles for flattering results that will last.
The plan features 50 mouthwatering, alkalizing recipes, such as Coconut Waffles, Grilled Chicken with Citrus Salsa, and succulent Strawberry-Rhubarb Crisp. Also included is a 7-day meal plan that shows readers how to incorporate these dishes into a day of hearty, delicious, body-balancing meals.
Based on 35 years of experience making cheese, teaching cheesemaking classes across the country, and working with other cheesemakers, Mary Jane Toth makes it easy to be successful making cheese in your own home.
A Taste for Herbs is an herb-seasoning bonanza for the home cook or gourmet foodie. Add pizzazz to your favorite foods and beverages by making your own signature blends, rubs, infusions, and more.
Let dedicated herb lover Sue Goetz guide you into this exciting, flavor-rich herbal world with more than 100 kitchen-tested recipes that will dazzle the palate!
This book uncovers the biggest scientific fraud of our age. It tells the fascinating and frequently astounding story of how the massive enterprise to restructure the genetic core of the world’s food supply came into being, how it advanced by consistently violating the protocols of science, and how for more than three decades, hundreds of eminent biologists and esteemed institutions have systematically contorted the truth in order to conceal the unique risks of its products—and get them onto our dinner plates.
Altered Genes, Twisted Truth gives a graphic account of how this elaborate fraud was crafted and how it not only deceived the general public, but Bill Clinton, Bill Gates, Barack Obama and a host of other astute and influential individuals as well. The book also exposes how the U.S. Food and Drug Administration (FDA) was induced to become a key accomplice—and how it has broken the law and repeatedly lied in order to usher genetically engineered foods onto the market without the safety testing that’s required by federal statute. As a result, for 15 years America’s families have been regularly ingesting a group of novel products that the FDA’s own scientific staff had previously determined to be unduly hazardous to human health.
By the time this gripping story comes to a close, it will be clear that the degradation of science it documents has not only been unsavory but unprecedented—and that in no other instance have so many scientists so seriously subverted the standards they were trained to uphold, misled so many people, and imposed such magnitude of risk on both human health and the health of the environment.
Just a century ago, cheese was still a relatively regional and European phenomenon, and techniques for making cheese were limited by climate, geography, and equipment. But modern technology, along with the recent artisanal renaissance, has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals (milk, starters, coagulants, and salt) and transform them into complex edibles.
Artisan Cheese Making at Home is the most ambitious and comprehensive guide to making cheese at home, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers, time spent cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than 80 recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products such as Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre.
With Artisan Sourdough Made Simple, Emilie Raffa removes readers’ fear and proves that baking with sourdough is easy and can fit into even a working parent’s schedule! Any new baker quickly accrues questions, and Raffa has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide others through the science and art of sourdough. With step-by-step master recipe guides, she teaches readers how to create and care for their own starters (plus, they get more than 60 unique recipes to bake a variety of breads that suit their every need).
Amber Shehan makes home brewing a breeze for beginners and experts alike with smaller 1-gallon (3.8-liter) recipes that reduce the time, money and energy needed to create delicious brews all year long. Enjoy the nuanced flavors of homebrews like tart Orange-Hibiscus Cider, palate-cleansing Peppermint Wine, or soothing Vanilla Bean and Chamomile Mead.
As an herbalist, Shehan showcases her knowledge of culinary and medicinal herbs, wildflowers and plants in this incredible collection of deliciously infused brews that are both intoxicating and tonic. Rosemary and Clementine Mead is the perfect refresher for a warm summer evening and Spiced Pomegranate Wine will warm you right up on the coldest of winter days. With inventive, potent recipes and all the brewing know-how you need to get started or build your skills, Artisanal Small-Batch Brewing is your go-to guide for creating memorable brews beloved by all.
This DIY guide introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than 75 of the most sought-after pickle recipes from the East (Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more), Asian Pickles is your passport to explore this region’s preserving possibilities.
With 100 recipes for the home cook from Atlanta's most celebrated eateries and more than 200 full-color photos featuring mouthwatering dishes, famous chefs, and lots of local flavor, Atlanta Chef's Table is the ultimate gift and keepsake cookbook for tourists and residents alike.
You don't need to trek into the forest to forage for edible plants. Ideal for first-time foragers, this book features 70 edible weeds, flowers, mushrooms and ornamental plants typically found in urban or suburban neighborhoods. You'll be amazed by how many of the plants you see each day are actually nutritious edibles! Full-color photographs make identification easy, and tips on where certain plants are likely to be found, how to avoid pollution and pesticides, and how to recognize the plants you should never harvest make foraging as safe and simple as stepping into your own backyard.
400 innovative and enticing recipes including everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads. From the experts, the new bible in home preserving.