A fascinating interpretation of how the body functions tomaintain good health and addresses all kinds of ailments withspecific nutritional approaches. A pioneering nutritionclassic.

From "a great teacher and truly a master technician" (JuliaChild), a new cookbook full of faster-than-ever food, includingdozens of elegant "minute" recipes Jacques Pepin Fast Food My Waywas an immediate sensation, captivating cooks and critics, whocalled it "fabulous," "chic," and "elegant." Now America's firstand most enduring celebrity chef does himself one better, withrecipes that are faster, fresher, and easier than ever. OnlyJacques could have come up with dishes so innovative anduncomplicated. "Minute recipes": Nearly no-cook recipes fit forcompany: Cured Salmon Morsels, Glazed Sausage Bits Smashingappetizers: Scallop Pancakes, zipped together in a blender (10minutes) Almost instant soups: Creamy Leek and Mushroom Soup (7minutes) Fast, festive dinners: Stuffed Pork Fillet on GrapeTomatoes (18 minutes) Stunning desserts: Mini Almond Cakes inRaspberry Sauce (15 minutes)

Product Details 基本信息 ISBN-13 书号 9780394721774 Author 作者 Child, Julia Pages Number 页数 648页 Publisher 出版社 Knopf Publishing Group Publication Date 出版日期 1983年09月12日 Product Dimensions 商品尺寸 2.29x1.78x1.78 cm Shipping Weight 商品重量 1079g Language 语种 ENG Book Contents 内容简介 The sequel to the classic "Mastering the Art of French Cooking" Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process," they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France--cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of p

On the heels of his acclaimed vegan nutrition guide, Thrive,professional Ironman triathlete Brendan Brazier presents his owneasy-to-apply system for total health and fitness, complete withdetailed exercises and photos. Thrive Fitness explains how to gainmaximum results in minimal time. Whether you’re a time-crunchedbeginner or an experienced athlete, Thrive Fitness will help yousculpt strong, lean muscles; enhance the quality of your sleep;reduce body fat; minimize your risk of disease; increase energy;sharpen mental clarity; cut sugar cravings; and prevent sportsinjuries. Thrive Fitness also features: A complete 6-week workoutplan and training log Illustrated exercises with step-by-stepinstructions Benefits and usage of the top 15 foods to fuelworkouts 30 vegan, performance-enhancing recipes Strategies toboost creativity, productivity, and mental sharpness

In this completely updated and expanded edition of herinternational bestseller, Jancis Robinson, one of the world's mostrespected wine authorities, offers an engaging introduction to theenjoyment of wine.

Why do we overeat time and time again? Why do we make poordiet choices while we want to be healthy? What makes losing weightso difficult? These and many other vital questions are addressed in 12 Steps to Raw Foods in an open and sincere dialogue. Basedon the latest scientific research, Victoria Boutenko explains thenumerous benefits of choosing a diet of fresh rather than cookedfoods. This book contains self-tests and questionnaires that helpthe reader to determine if they have hidden eating patterns thatundermine their health. Using examples from life, the authorexplores the most common reasons for people to make unhealthyeating choices. Rather than simply praising the benefits of raw foods, this bookoffers helpful tips and coping techniques to form and maintain new,healthy patterns. Learn how to make a raw food restaurant card thatmakes dining with co-workers easy and enjoyable. Discover threemagic sentences that enable you to refuse your mother-in-law’sapple pie without offending her. Find out how to

The rich culinary tradition of China is largely inspired by acalendar year filled with joyous occasions for eating, drinking andmaking merry. Food, fittingly enough, plays a leading role ineverything from festivals to reunions and weddings toanniversaries. The combination of flavors and symbols, such aswealth, happiness, luck, and prosperity, involved in many of thesedishes are a spiritual celebration and an earthly pleasure. In Chinese Feasts Festivals, author S.C. Moey assemblesfacts and fancies along with a collection of festival specialtiesthat every Chinese food lover will read and enjoy. Full ofdelicate, subtly-rendered illustrations, this exquisite and yetfunctional cookbook will inspire you to cook up a feast no matterwhat the occasion.

Starred Review. Turning the offices of National Public Radio into a sugar-dusted gastrolab, NPR producer Gray (of the news program All Things Considered) spent a year testing cake recipes on coworkers to find the most satisfying among them. The result is this eclectic but cohesive cookbook, with a gentle learning curve especially useful for novices. An untrained pastry chef herself, Gray begins with a basic, lemon-glazed sour cream pound cake (which she calls the "Man Catcher") that introduces several key baking techniques: creaming the butter and sugar, incorporating eggs, beating batter, and lining the pan. She increases the skill level gradually as she goes, moving on to bundt, layer, and fruit cakes, followed by trickier temptations like angel food cake and the spicy, molasses-rich Appalachian Stack Cake. Each recipe comes with the story of its origin, reception, and variants. Readers will spot many bold-faced culinary names like Paula Deen and Ina Garten, but also obscure sources like out-of-print cookbo

The Chamberlain family spent a dozen blissful years in preWorld War II France, with their beloved cook, Clementine, learningthe gustatory pleasures of snail hunting in their backyard andbottling their own wine. When war rumblings sent them scurryingStateside, Clementine refused to be left behind and made a new homefor herself in Marblehead, Massachusetts, where she introduced theinitially suspicious Yankees to the pleasures of la cuisine debonne femme. First published in 1943, Clementine in the Kitchen isa charming portrait of a family of gastronomic adventurers, and amouth-watering collection of more than 170 traditional Frenchrecipes. This Modern Library Food series edition includes a newIntroduction by Jeffrey Steingarten, food critic for Vogue andauthor of The Man Who Ate Everything, winner of the Julia ChildBook Award.

Here is the first book all the great sauces of practical,workable system. Raymond Sokolov, the widely admired former FoodEditor of The first to point out that the hitherto mysterioussaucier's art, as practiced by the best restaurant chefs, is basedon what amounts to an elegant "fast food" technique. And this iswhat he demonstrates in his unique, useful, and witty book: -- How to prepare, at your leisure, the three fundamental classicsauces (the "mother" sauces from which all others evolve: Brown,White, and Fish Veloute)... -- How to freeze them in one-meal-size containers, ready for useat a moment's notice... -- How to transform any of these basic put-away sauces, quicklyand easily, into the exact ones that French chefs are famous forand serve in the finest restaurants... -- How to prepare the classic dish for which each sauce istraditionally used, with suggestions for enhancing simpler fare(the recipes run the gamut from Duckling a la Bigarade to PoachedEggs Petit-Duc -- that i

In her hit Food Network show Everyday Italian , Giada DeLaurentiis shows you how to cook delicious, beautiful food in aflash. And here, in her long-awaited first book, she does thesame—helps you put a fabulous dinner on the table tonight, forfriends or just for the kids, with a minimum of fuss and a maximumof flavor. She makes it all look easy, because it is. Everyday Italian is true to its title: the fresh, simplerecipes are incredibly quick and accessible, and also utterlymouth-watering—perfect for everyday cooking. And the book isfocused on the real-life considerations of what you actually havein your refrigerator and pantry (no mail-order ingredients here)and what you’re in the mood for—whether a simply sauced pasta or ahearty family-friendly roast, these great recipes cover everycontingency. So, for example, you’ll find dishes that you can makesolely from pantry ingredients, or those that transform lowlyleftovers into exquisite entrées (including brilliant ideas forleftover pasta), and th

Chosen as one of the New York Times’s ten best books in the yearof its original publication, this collection immediately won acherished place among lovers of the tale and vaulted Calvino intothe ranks of the great folklorists. Introduction by the Author;illustrations. Translated by George Martin. A Helen and Kurt WolffBook