A beautiful, delicious celebration of two natural sweeteners in irresistible recipes
Honey and maple syrup might be better for you than sugar. They might be better for the environment. But even better, and sweet as anything, is how these natural ingredients taste and the wonders they do for a dish. James Beard Award-winning cookbook author Beth Dooley and gifted photographer Mette Nielsen make the most of these flavors in this celebration of honey and maple syrup in traditional kitchens as well as cutting-edge food culture.
Full of easy ideas that include honey and maple syrup in foods both savory and sweet, this book features a wide range of irresistible recipes for breakfast, lunch, and dinner, for snacks and salads, condiments and vegetables, entr es and desserts, syrups, cocktails, and elixirs. Sweeten your table with rosemary honey butter, green tomato chutney, curry marinated herring, brown butter honey popcorn, savory maple black pepper biscotti, oven-roasted chicken thighs with pomegranate molasses, honey-glazed salmon salad, maple vanilla half-pound cake, elderberry throat coat, bourbon maple smash, and more.
With its innovative recipes, practical tips, conversion charts, historical and scientific facts, information on nutritional value, suggestions for storage and sourcing, and above all Mette Nielsen's remarkable photographs, Sweet Nature invites us to fully enjoy these two iconic ingredients from nature's pantry.
Packed with facts you're going to want to share immediately, this is infotainment at its best--and most fun --it will leave you giving your shampoo the side-eye and Doritos a double take, and make you the know-it-all in line at the grocery store.
In 1976, Clark Wolf ran a little cheese shop at the base of Nob Hill in San Francisco; in 1980 he became the manager of the San Francisco branch of the legendary Oakville Grocery. While the rest of America was on the verge of a decade of a morbid fear of
Long before there was the ready meal, humans processed food to preserve it and make it safe. From fire to fermentation, our ancestors survived periods of famine by changing the very nature of their food. This ability to process food has undoubtedly made us one of the most successful species on the planet, but have we gone too far?Through manipulating chemical reactions and organisms, scientists have unlocked all kinds of methods of to improve food longevity and increase supply, from apples that stay fresh for weeks to cheese that is matured over days rather than months. And more obscure types of food processing, such as growing steaks in a test-tube and 3D-printed pizzas, seem to have come straight from the pages of a science-fiction novel. These developments are keeping up with the changing needs of the demanding consumer, but we only tend notice them when the latest scaremongering headline hits the news. Best Before puts processed food into perspective. It explores how processing methods have evolved in many of the foods that we love in response to big business, consumer demand, health concerns, innovation, political will, waste and even war. Best Before arms readers with the information they need to be rational consumers, capable of making informed decisions about their food.
When a forgotten, time-honored traditional food is rediscovered for its health and beauty benefits, we all pay attention.In this one-of-a-kind culinary adventure, internationally renowned self-help pioneer Louise Hay and 21st-century medicine woman Heather Dane join together to explore a fresh and fun take on the art of cooking with bone broth, as well as the science behind its impressive curative applications. Chock-full of research, how-tos, and tips, this inventive cookbook offers a practical, playful, and delicious approach to improving your digestion, energy, and moods. With over 100 gut-healing recipes for broths, elixirs, main dishes, breads, desserts--and even beauty remedies and cocktails--Louise and Heather will show you how to add a dose of nourishment into every aspect of your diet. You'll also get entertaining stories along the way that remind you to add joy back onto your plate and into your life. Plus, you'll find out how Louise not only starts her day with bone broth, but uses it as an ingredient in many of her meals as well--discovering why it is one of her secrets to vibrant wellness and longevity. Wherever I go, I'm asked, 'How do you stay so healthy and young?' Or I'm complimented on how beautiful my skin, hair, and nails look. I always say that the key is positive thoughts and healthy food. For many years, the staple of my diet has been bone broth. My doctors keep pointing out that my blood tests and other health-test results are better than people half my age. I tell them, 'I'm a big, strong, healthy girl ' Then I talk about bone broth. I want everyone to know about it because I believe it is an integral part of my health, energy, and vitality.-- Louise Hay
THE INDISPENSABLE ONE-VOLUME REFERENCE FROM CORINNE T. NETZER, AMERICA'S #1 AUTHORITY ON THE NUTRITIONAL CONTENT OF FOOD Are you counting your calories, carbs, or fat grams? Watching your cholesterol? Boosting protein or fiber? Whatever your nutritional needs, this completely revised and updated ninth edition of The Complete Book of Food Counts is the most authoritative, up-to-date reference you can buy. Featuring thousands more listings (and more choices) than ever before, this vital reference provides all the essential counts you need to know for generic and brand-name foods--as well as the latest gourmet and health foods and a variety of ethnic cuisines. Whether it's fresh or frozen, fast-food or slow-cooked, The Complete Book of Food Counts is an A to Z guide to the choices in your supermarket aisles, at your local farmer's market, or served in your favorite restaurants - Calorie counts
- Carbohydrate grams
- Cholesterol milligrams
- Sodium milligrams
- Protein grams
- Fat grams
- Fiber grams
- A conversion table for weight and capacity measures
- Alphabetized listing for easy reference
- And much, much more THE COMPLETE BOOK OF FOOD COUNTS
The Complete Hummus Cookbook also provides information on the perfect food to pair hummus with as well as how to make different kinds of hummus with chickpeas, black beans, lentils, edamame and green peas. Yum
An Essential Household Reference...Revised and UpdatedWith our culture's growing interest in organic foods and healthy eating, it is important to understand what food labels mean and to learn how to read between the lines. This completely revised and updated edition of A Consumer's Dictionary of Food Additives gives you the facts about the safety and side effects of more than 12,000 ingredients-such as preservatives, food-tainting pesticides, and animal drugs-that end up in food as a result of processing and curing. It tells you what's safe and what you should leave on the grocery-store shelves. In addition to updated entries that cover the latest medical and scientific research on substances such as food enhancers and preservatives, this must-have guide includes more than 650 new chemicals now commonly used in food. You'll also find information on modern food-production technologies such as bovine growth hormone and genetically engineered vegetables. Alphabetically organized, cross-referenced, and written in everyday language, this is a precise tool for understanding food labels and knowing which products are best to bring home to your family.
Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism. Drawing on his own family's history as spice traders, as well as travel narratives, historical accounts, and his expertise as an ethnobotanist, Nabhan describes the critical roles that Semitic peoples and desert floras had in setting the stage for globalized spice trade.Traveling along four prominent trade routes--the Silk Road, the Frankincense Trail, the Spice Route, and the Camino Real (for chiles and chocolate)--Nabhan follows the caravans of itinerant spice merchants from the frankincense-gathering grounds and ancient harbors of the Arabian Peninsula to the port of Zayton on the China Sea to Santa Fe in the southwest United States. His stories, recipes, and linguistic analyses of cultural diffusion routes reveal the extent to which aromatics such as cumin, cinnamon, saffron, and peppers became adopted worldwide as signature ingredients of diverse cuisines. Cumin, Camels, and Caravans demonstrates that two particular desert cultures often depicted in constant conflict--Arabs and Jews--have spent much of their history collaborating in the spice trade and suggests how a more virtuous multicultural globalized society may be achieved in the future.