After nearly twenty years of research, Dr. Peter J. D’Adamo revealed the connection between blood type, diet, and health in Eat Right 4 Your Type. Now, with a team of chefs, he helps you design a total health program that’s right for your blood type. Cook Right 4 Your Type is the essential guide for living with a sensible diet individualized for you that allows you to eat food that seems like a major indulgence. With possibilities ranging from lamb stew to lemon squares, and braised vegetables to delicious soups, you'll barely notice you’ve started a regimen designed to optimize your health, your weight, and your total well-being. Cook Right 4 Your Type includes: • Individualized 30-day meal plans for each blood type • More than 200 great-tasting recipes • Food lists and shopping guides • An easy-to-follow food program
A culinary pioneer blends memoir with a joyful inquiry into the ingredients he uses and their origins—now in paperback What goes into the making of a chef, a restaurant, a dish? And if good ingredients make a difference on the plate, what makes them good in the first place? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. “A locavore before the word existed” (New York Times), Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components—everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food, one that is adaptable to a wide range of cultural tastes and geographic conditions and reminds us to be glad we are alive. Along with these personal stories from a life in restaurants, Hoffman braids in passionately curious explorations into the cultural, historical, and botanical backstories of the foods we eat. Beginning with a spring maple sap run and ending with the late-season, frost-defying vegetables, he follows the progress of the seasons and their reflections in his greenmarket favorites, moving ingredient to ingredient through the bounty of the natural world. Hoffman meets with farmers and vendors and unravels the magic of what we eat, deepening every cook’s appreciation for what’s on their kitchen counter. What’s Good? is a layered, insightful, and utterly enjoyable meal.
Before he was a top chef, Tom Colicchio learned to love cooking when he was still slinging burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. How I Learned to Cook is an irresistible treat, a must-have for anyone who loves food and wants a look into the lives of the men and women who masterfully prepare it.
In seinem neuen Buch stellt der bekannte Biologe und Erkenntnistheoretiker Prof. Dr. Hans Mohr die Bedeutung des Wissens für die moderne Welt in den Brennpunkt seiner Betrachtungen. Von den Formen des Wissens - das handlungsrelevante und das Verfügungs-Wissen - geht er über auf den Sonderstatus des wissenschaftlichen Wissens und dessen Eigenschaft als Kulturgut und Produktionsfaktor, die Verwandlung von Information in Wissen und Innovation bis hin zu den ethischen, technischen und politischen Dimensionen.
This isn't just another Italian cookbook. There are no pictures, no frills, no dramatic or artistic culinary statements requiring professional expertise. This is a book of over 240 recipes codified from the oral traditions of immigrant Italians who came to America in the great wave of the early 20th century with one cooking credo, waste nothing, use everything and make it all taste good. Unlike cookbooks that make a similar claim, the recipes in this book aren't taken from someone's memory of what Grandma used to make, nor are they products of variations on or “healthy” perversions of the original cuisine, they are the original cuisine as compiled by a man with the keenest foresight.While a student at Ithaca College in the 1930s, the author's father, Michael C. Fusco would often return home to Binghamton, New York to work in his father's restaurant. With itinerant cooks and myriad chefs coming and going all the time, he realized the necessity of keeping their recipes in-house for the sake of consistency as well as popularity. The “pinch of this” and “a little of that” way most cooks of the day prepared their dishes guaranteed the opposite outcome, so he began the tedious process of shadowing the “professionals”, including his mother, father and other relatives as well as the cooks and chefs, measuring the ingredients they used, observing their techniques and writing everything down in a notebook he kept until the day he passed away in 1992. Thus the recipes in “My Father's Book Of Southern Italian Peasant Food” are true and accurate renditions of those prepared in the early part of the 20th century with some additions of Peter Fusco's which he believes reflect the spirit of the book and also the realities of a changing world when it comes to ingredients.If you are a serious foodie, someone who wants to taste Italian food the way it was originally intended, this cookbook will become your treasured kitchen companion. After cooking with it you will agree, the great beauty of Southern Italian peasant food rests in the fact that a king would not know that it is.
Peter Gordon's first collection of unique and stunning recipes, The Sugar Club Cookbook, concentrated on his signature dishes at the restaurant. Now this brilliant young chef turns his creative attention to dishes and menus to prepare at home. Fresh and original ideas for breakfast - Tea-smoked salmon with poached eggs, toast, spinach and hollandaise; inpsired picnic ideas - Roast carrot and parmesan risotto cakes; menus for celebrations - Fiery chicken, green chilli and lemon grass stir-fry; and lots of tips for marinades and dressings, cocktails and canapes - all display Peter's trademark combination of modern British food with Pacific flavours.
The Practical Kitchen Companion to Eat Right 4 Your Type, Including More Than 200 Original Recipes, as Well as Individualized 30-day Meal Plans for Staying Healthy, Living Longer, and Achieving Your Ideal Weight
The Practical Kitchen Companion to Eat Right 4 Your Type, Including More Than 200 Original Recipes, as Well as Individualized 30-day Meal Plans for Staying Healthy, Living Longer, and Achieving Your Ideal Weight
A guide to setting up a nutritional program designed specifically for blood type that includes food lists, shopping guides, recipe charts, thirty-day meal plans, more than 200 recipes, and advice for eating well in a busy life.
Cook was the greatest explorer of his age and his voyages of discovery are the stuff of legend. During two long journeys, he circumnavigated the globe twice, charted the east coast of Australia, the whole of New Zealand and many islands in the Pacific. The Fatal Voyage is the story of Cook's final journey when he led his most dangerous and fabled expedition to search for the elusive Pacific entrance to the North West Passage. He set sail from England in July 1776 and along the way discovered the Hawaiian archipelago before mapping and charting the formidable north west coast of America, from Vancouver Island to the frozen northern coastline of Alaska. He sailed through the Bering Straits and although his ships reached the entrance to the North West Passage they were defeated by a sheer wall of ice blocking their way. Cook returned to Hawaii to rest, but a series of misjudgments between his men and the islanders sparked a violent clash in which Cook was killed at Kealakekua Bay. Peter Aughton has here used letters, log records and the diaries of those involved in the voyage to tell an enthralling account of James Cook's last days at sea and reveal the extraordinary legacy he left behind.
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