Good carbs are essential. They supply the feel-good, taste-good fuel to keep you strong, boost your energy and help you stay healthy. The Good Carbs Cookbook helps you choose the best fruits, vegetables, beans, peas, lentils, seeds, nuts and grains and explains how to use them in 100 refreshingly nourishing recipes to enjoy every day, for breakfast, brunch, lunch, dinner and dessert. The recipes have short ingredients lists, are easy to prepare, quick to cook, long in flavour and full of sustaining goodness, so you feel fuller for longer. There is a nutritional analysis for each recipe and there are tips and helpful hints for the novice, nervous, curious or time-starved cook.
Kate McGhie is a farmer's daughter, born into seven generations of a family who worked and respected the land. Their farm in rural Victoria produced everything they ate. There were dairy and beef cattle, sheep and goats; the vegetable garden was huge; and the potato patch filled two acres with five different varieties. The orchard was shared: the lower third for possums, the top third for birds and the middle section for Kate's family - everyone was happy. In this book - with over 120 recipes and stories from her family's farm - Kate McGhie writes with wit and warmth as she explores the foundations and flavours of Australian country cooking, drawing on tradition to present classic, tried and true dishes as well as contemporary interpretations for today's table. Chapters include salads; soups and starters; vegetables; meat, poultry and fish; fruit; baking; preserving; and cooking for Christmas.
Interrogating the multiple ways in which travel was narrated and mediated, by and in response to, nineteenth-century British travelers, this interdisciplinary collection examines to what extent these accounts drew on and developed existing tropes of travel. The three sections take up personal and intimate narratives that were not necessarily designed for public consumption, tales intended for a popular audience, and accounts that were more clearly linked with discourses and institutions of power, such as imperial processes of conquest and governance. Some narratives focus on the things the travelers carried, such as souvenirs from the battlefields of Britain’s imperial wars, while others show the complexity of Victorian dreams of the exotic. Still others offer a disapproving glimpse of Victorian mores through the eyes of indigenous peoples in contrast to the imperialist vision of British explorers. Swiss hotel registers, guest books, and guidebooks offer insights into the history of tourism, while new photographic technologies, the development of the telegraph system, and train travel transformed the visual, audial, and even the conjugal experience of travel. The contributors attend to issues of gender and ethnicity in essays on women travelers, South African travel narratives, and accounts of China during the Opium Wars, and analyze the influence of fictional travel narratives. Taken together, these essays show how these multiple narratives circulated, cross-fertilised, and reacted to one another to produce new narratives, new objects, and new modes of travel.
Good carbs are essential. They supply the feel-good, taste-good fuel to keep you strong, boost your energy and help you stay healthy. The Good Carbs Cookbook helps you choose the best fruits, vegetables, beans, peas, lentils, seeds, nuts and grains and explains how to use them in 100 refreshingly nourishing recipes to enjoy every day, for breakfast, brunch, lunch, dinner and dessert. The recipes have short ingredients lists, are easy to prepare, quick to cook, long in flavour and full of sustaining goodness, so you feel fuller for longer. There is a nutritional analysis for each recipe and there are tips and helpful hints for the novice, nervous, curious or time-starved cook.
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