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

Now you can re-create the best and most inventive sandwichesin America right in your own kitchen. In this eating tour of thenation, those gurus of the road, Jane and Michael Stern, hunt downnearly 100 examples of supreme sandwichery. You'll enjoymouthwatering discoveries from nearly every state, from California(grilled Gruycre with leeks on multigrain from a neighborhoodbakery in Los Angeles) to Maine (an overflowing, warm lobster rollfrom a seaside diner) to Florida (a Cuban: ham, pork, Swiss, andgarlicky salami with pickles, lettuce, and tomato). The Sterns havetracked down America's best muffuletta (cold cuts and cheese toppedwith a bold and briny olive salad on Italian bread) and thespecialty of Louisville, Kentucky (the Hot Brown: white turkey meatunder sizzling cheese with tomato and bacon), not to be confusedwith Hot Truck (a hot pizza sub baked open-face, a campus sensationin Ithaca, New York). Each of the legendary heroes, hoagies, wraps,grinders, blimps, gyros, and subs comes with its own qui

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

America's favorite baker, Nancy Baggett, has been on a roadtrip around the country. Now she's back, with something for everydessert lover: the best pies, cakes, puddings, crisps, cookies, icecreams, and candies in the land. Many of her discoveries werelocally famous family secretsuntil now. They include a memorablysimple blueberry buckle from a Vermont bed-and-breakfast; a coconutchiffon cake from an island off the coast of Virginia that hasbecome a "destination dessert"; a never-before-revealed recipe forchocolate-dipped caramel candies, the fund-raising specialty of thewomen of an Episcopal church in New Mexico; and a sublime peachcobbler from a cook in the Ozarks. Baggett has tested and retestedevery recipe in her home kitchen to ensure that all cooks get thesame results. She has even included a chapter on easy gifts to makewith children, from "bars in a jar" (a homemade brownie mix) tofancifully decorated graham-cracker holiday cottages. Every recipein this lavishly photographed book comes with an

This groundbreaking collection encompasses both sweet and savoryfavorites: yeast breads and quick breads, layer cakes and loafcakes, doughnuts and fruit desserts, pies and simple pastries.Taking as his starting point 1796, the year the first Americancookbook was published, Greg Patent, an accomplished baker, hasmined sources from across the country for exemplary baking recipesby and for home cooks. Perusing old cookbooks, journals, andhandwritten diaries from libraries and private archives, he hasskillfully recreated treasured recipes or used them as inspirationfor his own thoroughly up-to-date creations. Included arehistorical finds like the original Parker House Rolls; Lindy'sCheesecake, from the world-famous New York restaurant; and asensationally easy butterscotch cake that won a national bakingcontest in 1954. Here as well are hundreds of contemporarystandouts, such as Malted Milk Chocolate Layer Cake,Blueberry-Lemon Curd Streusel Muffins, Peaches and Cream Cobbler,and Raised Potato Doughnuts.

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

After writing several award-winning health and nutritiontitles that have had great success in the UK, Nicola Graimes makesher debut in the US market with the first book to focus on childrenand brain power and the foods that truly can improve intelligenceand those that can hinder it. With her exciting positive twist onthe link between the food that children eat and their mentaldevelopment, Graimes offers parents new ways and reasons to givetheir children (from pregnancy through primary school) and theessential foods and nutrients they require. BRAIN FOODS FOR KIDS includes: -A clear and easy-to-follow introduction to the principles ofgood childhood nutrition and information on all the latest scienceon brain-boosting foods -Practical, kid-tested advice on incorporating the essentialfoods into a child-friendly diet -Special "brain-box" features to explain the health-giving,mind-boosting properties of each of the featured dishes -Teaches how