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Crave: Brilliantly Indulgent Recipes
by Martha CollisonWe all know the feeling. What starts as an insignificant little niggle, gently hinting at a kind of food, grows into a demanding craving. The kind that drags you out of bed in the middle of the night on a search for cheese, or causes you to break away from your desk in a desperate hunt for chocolate.
Cravings: Recipes For All The Food You Want To Eat
by Chrissy TeigenChrissy's Cravings are the simple and delicious recipes, for the food you WANT to eat . . .'There are plenty of celebrity cookbooks out there, but Chrissy's is different . . . it's completely unfussy and accessible. She has an attitude about food that [we] can relate to.' Marie ClaireShe reigns supreme on social media. She says what she thinks. She eats what she WANTS. Chrissy Teigen struts her stuff from runways to red carpets and she's a total foodie too. It's over to Chrissy in her New York Times BESTSELLING Cravings to on give the goss her hottest kitchen desires . . . The sticky, sweet chipotle-honey chicken with mango-avocado salsa will have your friends begging for the recipe. Try CHRISSY'S creamy, saucy mac and cheese with cheesy garlic breadcrumbs . . . John's isn't the only mouthwatering recipe. Or, snack on the quick and easy sh*t on toast . . . so many tasty combinations, fig, ricotta, honey, salami and black pepper, Mom's steak or even raspberries and Brie._______Maybe she's on a photo shoot in Zanzibar. Maybe she's cracking jokes on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love too. For years, she's been collecting, cooking and Instagramming her favourite recipes, and here they are: from all day breakfasts to John's famous fried chicken with spicy honey butter to her mum's Thai classics.Salty, spicy, saucy and fun as hell (not just the food, but Chrissy, too) these dishes are for family, friends, date night, TV dinners, party time and for a few of those life-sucks moments. You'll learn the importance of chillies, the secret to cheesy cheeseless eggs and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen cooking, eating, life and love are one and the same. 'Packed with super-easy recipes, Mrs John Legend serves up her stomach pleasers that will leave you dribblingover the pages' Heat Magazine____________RECIPES NOW UPDATED WITH UK MEASUREMENTS
Cravings: Hungry for More
by Chrissy TeigenWelcome back to Chrissy's kitchen . . . Introducing the food that makes her tick. Pre-order now for food you simply can't resist. After two years of parenthood, falling in love with different flavours, and relearning the healing power of comfort food, this book is like Chrissy's new edible diary: recipes for quick-snap meals; recipes for lighter, brighter healthier-ish living; and recipes that, well, are gonna put you to bed, holding your belly. Chrissy's is a life of . . .· CHICKEN AND DUMPLINGS. The ultimate quick and easy comfort food. A creamy one-pot wonder: tender chicken breast and doughy delicious dumplings. · GARLIC HONEY PRAWNS. A 15-minute meal that's worthy of any Chinese restaurant, made with soy sauce, honey and orange, served with fluffy white rice.· BANANA BREAD. Yes. This is THE banana bread that launched a million tweets and a hundred thousand Instagram tags . . . Delicious.Most will satisfy your cravings but all will leave you hungry for more.
Crazy in the Kitchen: Food, Feuds, and Forgiveness in an Italian American Family
by Louise DeSalvoDuring Louise DeSalvo's childhood in 1950s New Jersey, the kitchen becomes the site for fierce generational battle. Louise's step-grandmother insists on recreating the domestic habits of her Southern Italian peasant upbringing, clashing with Louise's convenience-food-loving mother; Louise, meanwhile, dreams of cooking perfect fresh pasta in her own kitchen. But as Louise grows up to indulge in amazing food and travels to Italy herself, she arrives at a fuller and more compassionate picture of her own roots. And, in the process, she reveals that our image of the bounteous Italian American kitchen may exist in part to mask a sometimes painful history. Louise DeSalvo is a writer, professor, lecturer, and scholar who lives in New Jersey. Her many books include the memoirs Vertigo, Breathless, and Adultery; the acclaimed biography Virginia Woolf: The Impact of Childhood Sexual Abuse on her Life and Work; and Writing as a Way of Healing. Recently, she edited Woolf's early novel Melymbrosia and coedited The Milk of Almonds: Italian American Women Writers on Food and Culture. A Book Sense 76 pick in hardcover "Louise DeSalvo packs about six courses of emotional wallop into her slim memoir...[A] tough, courageous story, one of hard-won wisdom and memory."-San Francisco Chronicle "Illuminate[s] the difficulties of reconciling past and present...DeSalvo celebrates the table of her ancestors by savoring her own rediscovered history."-New York Times Book Review
Crazy Water, Pickled Lemons: Enchanting dishes from the Middle East, Mediterranean and North Africa
by Diana HenryIn this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flavours in ways long forgotten - or never discovered - in many Western kitchens. Colourful, aromatic and perfumed ingredients, from leathery pomegranates, with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of the exotic to your table and pleasure to your kitchen. The core ingredients of these cuisines are increasingly available so dishes such as Chermoula-marinated Tuna, Fennel, Pomegranate and Feta Salad, and Lavender, Orange and Almond Cake are both delicious and accessible to cook.
CRC Desk Reference for Nutrition
by Carolyn D. BerdanierFollowing in the tradition of its popular predecessors, the CRC Desk Reference for Nutrition, Third Edition explains hundreds of terms commonly used in medicine, food science, metabolism, physiology, and nutrition. Thoroughly updated and expanded to reflect major advances over the past decade, this reference lists entries alphabetically and cross-r
CRC Desk Reference on Sports Nutrition
by Mark KernThe landscape of sports nutrition is dramatically altering, as those in search of optimal performance are moving the field from haphazard alchemy to exact science. Currently, thousands of products -- from ancient herbs and old standards to hormone extractions and test tube concoctions --compete for a place at the training table of both professional
CRC Desk Reference on Sports Nutrition
by Mark KernThe landscape of sports nutrition is dramatically altering, as those in search of optimal performance are moving the field from haphazard alchemy to exact science. Currently, thousands of products -- from ancient herbs and old standards to hormone extractions and test tube concoctions --compete for a place at the training table of both professional
CRC Handbook of Census Methods for Terrestrial Vertebrates
by David E DavisLearn how to start a census program for terrestrial vertebrates with this handbook. Whether the information you need is for managing a population, surveying environmental impact, or conducting research on a particular species, this handbook has it all. Principles, methods, and calculations are explained. The following information is given for each species: name; range; reasons for census; life history; items of importance, e.g., migration; methods of census; recent and pertinent references; and comments about the various methods.
CRC Handbook of Census Methods for Terrestrial Vertebrates
by David E DavisLearn how to start a census program for terrestrial vertebrates with this handbook. Whether the information you need is for managing a population, surveying environmental impact, or conducting research on a particular species, this handbook has it all. Principles, methods, and calculations are explained. The following information is given for each species: name; range; reasons for census; life history; items of importance, e.g., migration; methods of census; recent and pertinent references; and comments about the various methods.
CRC Handbook of Dietary Fiber in Human Nutrition
by Gene A. SpillerDietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical a
Creating Sculpted Cakes
by Victoria WhiteThe thought of creating a sculpted cake can be a daunting one. However, when broken down, the skills and processes needed are not as intimidating as might be thought. Whether you are a professional cake decorator or a hobby baker, this book will guide you through each step needed to create show-stopping sculpted cakes. Each project will teach you new skills and techniques to help you progress to more and more advanced cakes. You will be shown how to stack, carve, cover and add details to create beautiful, gravity-defying sculpted cakes. With clear, step-by-step instructions and over 400 colour photographs.
Creating the Perfect Cheese Plate In a Day For Dummies (In A Day For Dummies #83)
by Laurel Miller Thalassa Skinner Culture MagazineLearn to create the perfect cheese plate for your next party—in a day! When hosting friends, a great cheese plate makes the perfect crowd-pleasing treat. Creating the Perfect Cheese Plate In a Day For Dummies gives you everything you need to know to create the perfect plate, including how to choose the right cheeses, and serve them correctly. Includes simple tips on creating the perfect cheese plate Features simple guidance on picking the right wines and beverages to complement your favorite cheeses This e-book also links to an online component at dummies.com that extends the topic into step-by-step tutorials and other "beyond the book" content.
Creating Your Culinary Career
by The Culinary Institute of America Ronald HayesA must-have resource for anyone crafting a career in the culinary arts Ronald Hayes, the Career Development Manager with The Culinary Institute of America, explores the broad scope of jobs available in the culinary field. Building your culinary skills as a novice, discovering your specialization as a journeyman, and establishing your interests as you master your career path, Creating Your Culinary Career offers a framework for career exploration, development, and growth. This book offers insider information on all of the regular staff positions available in the culinary field, including traditional restaurants, catering facilities, and institutional facilities; front of the house, bakeshop, and food and beverage outlets; and food communications, media, and sales positions. It then helps readers establish goals, design resumes, and develop interview skills for landing that perfect job. The ideal career guide for aspiring culinary professionals, this book helps readers discover the ideal career path by building skills and setting goals Written by The Culinary Institute of America's Career Development Manager, this book celebrates the passion, persistence, and drive required to succeed in one of today's most exciting careers For anyone beginning a career in the culinary arts, Creating Your Culinary Career features must-have information for the aspiring food professional.
Creative Eclairs: Choux Creations
by Ruth ClemensCreative Eclairs: Choux Creations contains all the choux recipes you need to get started, along with 6 impressive choux creations, ranging from proiteroles and choc-ice hearts through to a choc honeycomb cheesecake and a caramel croquembouche. Bestselling author and former Great British Bake Off finalist Ruth Clemens will show you that you don’t have to be a classically trained French pastry chef to make delicious cream cakes for any occasion, including celebration bakes to share. These cake designs look great but are easy to follow and quick to make, with step-by-step advice on piping choux pastry and making sugar flowers and other embellishments to decorate your bakes.
Creative Eclairs: Fruit Fantastique
by Ruth ClemensCreative Eclairs: Fruit Fantastique contains all the choux and eclair recipes you need to get started, along with 12 fruity filling combinations and colourful cake decorating ideas. Bestselling author and former Great British Bake Off finalist Ruth Clemens will show you that you don’t have to be a classically trained French pastry chef to make delicious cream cakes for any occasion, including celebration bakes to share. These cake designs look great but are easy to follow and quick to make, with step-by-step advice on piping choux pastry and making sugar flowers and other embellishments to decorate your bakes.
Creative Eclairs: Oh La La, Chocolat!
by Ruth ClemensCreative Eclairs: Oh La La, Chocolat! contains all the choux and eclair recipes you need to get started, along with 12 filling combinations, ranging from classic chocolate to cafe mocha and sugar and spice. Bestselling author and former Great British Bake Off finalist Ruth Clemens will show you that you don’t have to be a classically trained French pastry chef to make delicious cream cakes for any occasion, including celebration bakes to share. These cake designs look great but are easy to follow and quick to make, with step-by-step advice on piping choux pastry and making sugar flowers and other embellishments to decorate your bakes.
Creative Ways to Use Up Leftovers: An Inspiring A – Z of Ingredients and Delicious Ideas
by Suzy BowlerThe waste this book tackles is not just of food and money but of really good eating opportunities. With this book you'll discover delicious ways of making the most of every scrap of food available, without being forced into the cycle of buying more ingredients just to use up leftovers. There are hundreds of suggestions for imaginative, ingredient-inspired cooking, listed by A-Z for quick reference.
The Credit Crunch Cookbook
by Hamlyn HamlynThe credit crisis has put a lot of strain on the weekly shop and eating well, especially where those with families to feed are concerned. However, while the crunch means that we're all having to cut back on luxuries, it doesn't have to mean sacrificing ta
Crème Brûlée
by Leo PeoWe're familiar with it as a dinner party and restaurant favourite, but the crème brûlée has in fact been delighting those with a sweet tooth since the mid-17th century, and with its irresistable combination of rich, creamy custard and crunchy burnt sugar, it's not difficult to see why it's one of the world's most famous sweet treats.With this brilliant recipe collection you can try out some inspired and delicious variations on the classic dessert, including Raspberry and champagne, Cranberry and orange and more exotic combinations like Ginger and coconut and Lime and papaya.Even more exciting, you can now wow your guests with savoury brûlées too - delicious flavour combinations include Goat cheese and sun-dried tomato and an indulgent Lobster, caramelized onion and gruyère brûlée.
Crème de la Crème
by Emma Marsden Martin ChiffersMake your cooking the crème de la crème - learn the tips and tricks of Britain's greatest pastry chefs with the book of the spectacular BBC series, from the team behind Great British Bake Off.With patisserie skills broken down to their simplest elements, you will soon be familiar with the ingredients, equipment and chemistry behind the showstopping creations you see on-screen and in the best restaurants, and be inspired to make your own irresistibly indulgent treats.From croissants to intricately layered slices and eye-catching petit gateaux, each mouth-watering recipe is illustrated with stunning photographs and accompanied by expert advice on equipment and how to achieve a truly professional finish.The recipes covered include:Baking and ViennoiserieLayered slicesPatisseriePetit gateauxTartsClassic puddings and dessertsPetit Fours and biscuitsThe perfect book for Great British Bake Off fans wanting to take their bakes to the next level, or anyone inspired by the BBC series to find out more about the secrets of great patisserie.
Creole Kitchen: Sunshine Flavours From The Caribbean
by Vanessa BolosierCreole Kitchen is an original collection of recipes from the French Caribbean. Creole food is one of the first fusion foods, drawing in influences from years of trading history and mixing cultures on the islands of Guadeloupe and Martinique. This sunshine-filled book features 100 recipes from Prawns Colombo to Creole Cassoulet, from Coconut Slaw to Saltfish Boudins, from Flambé Bananas to Pineapple Fritters and delicious rum-laced punch and cocktails. This is food to truly make the mouth water and bear you away to a Caribbean paradise. Drawing inspiration from her childhood kitchen, the bright and engaging author, Vanessa, is on a mission to spread the love, sunshine and laughter that Caribbean Creole food brings. The recipes are both delicious and easy to make, and Vanessa offers substitution ideas for traditional Caribbean ingredients, although they are increasingly available in supermarkets and grocers everywhere. A cookbook for anyone with a sense of adventure who longs for sunshine flavours.
Critical Dietetics and Critical Nutrition Studies (Food Policy)
by John Coveney Sue BoothThis second volume in the Food Policy series focuses on critical nutrition and dietetics studies, offering an innovative and interdisciplinary exploration of the complexities of the food supply and the actors in it through a new critical lens. The volume provides an overview of the growth of critical nutrition and dietetics since its inception in 2009, as well as commentary on its continuing relevance and its applicability in the fields of dietetic education, research, and practice. Chapters address key topics such as how to bring critical dietetics into conventional practice, applying critical diets in clinical practice, policy applications, and new perspectives on training and educating a critical nutrition and dietetic workforce. Contributing authors from around the globe also discuss the role of critical nutrition dietetics in industry, private practice, and consultancy, as well the role of critical dietetics in addressing the food, hunger, and health issues associated with the world economic crisis. The authors designed the volume to be a reference work for students enrolled in undergraduate and postgraduate courses in Critical Nutrition, Critical Food Studies, and Critical Dietetics. Each chapter offers concise aims and learning outcomes, as well as assignments for students and a concise chapter summary. These features enhance the value of the volume as a learning tool.
Critical Mapping for Sustainable Food Design: Food Security, Equity, and Justice (Routledge Studies in Food, Society and the Environment)
by Audrey G. Bennett Jennifer A. VokounThis book introduces critical mapping as a problematizing, reflective approach for analyzing systemic societal problems like food, scoping out existing solutions, and finding opportunities for sustainable design intervention. This book puts forth a framework entitled "wicked solutions" that can be applied to determine issues that designers should address to make real differences in the world and yield sustainable change. The book assesses the current role of design in attaining food security in a sustainable, equitable, and just manner. Accomplishing this goal is not simple; if it was, it would not be called a wicked problem. But this book shows how a particular repertoire of design tools can be deployed to find solutions and strategize the development of novel outcomes within a complex and interconnected terrain. To address the wicked problem of food insecurity, inequity, and injustice, this book highlights 73 peer-reviewed design outcomes that epitomize sustainable food design. This includes local and regional sustainable design outcomes funded or supported by public or private institutions and local and widespread design outcomes created by citizens. In doing so, this book sets the stage for an evidence-driven and evidence-informed design future that facilitates the designers’ visualization of wicked solutions to complex social problems, such as food insecurity. Drawing on an array of case studies from across the world, from urban rooftop farms and community cookers to mobile apps and food design cards, this book provides vitally important information about existing sustainable food design outcomes in a way that is organized, accessible, and informative. This book will be of great interest to academics and professionals working in the field of design and sustainable food systems. Students interested in learning about food and sustainability from across design studies, food studies, innovation and entrepreneurship, urban studies, and global development will also find this book of great use.
Critical Mapping for Sustainable Food Design: Food Security, Equity, and Justice (Routledge Studies in Food, Society and the Environment)
by Audrey G. Bennett Jennifer A. VokounThis book introduces critical mapping as a problematizing, reflective approach for analyzing systemic societal problems like food, scoping out existing solutions, and finding opportunities for sustainable design intervention. This book puts forth a framework entitled "wicked solutions" that can be applied to determine issues that designers should address to make real differences in the world and yield sustainable change. The book assesses the current role of design in attaining food security in a sustainable, equitable, and just manner. Accomplishing this goal is not simple; if it was, it would not be called a wicked problem. But this book shows how a particular repertoire of design tools can be deployed to find solutions and strategize the development of novel outcomes within a complex and interconnected terrain. To address the wicked problem of food insecurity, inequity, and injustice, this book highlights 73 peer-reviewed design outcomes that epitomize sustainable food design. This includes local and regional sustainable design outcomes funded or supported by public or private institutions and local and widespread design outcomes created by citizens. In doing so, this book sets the stage for an evidence-driven and evidence-informed design future that facilitates the designers’ visualization of wicked solutions to complex social problems, such as food insecurity. Drawing on an array of case studies from across the world, from urban rooftop farms and community cookers to mobile apps and food design cards, this book provides vitally important information about existing sustainable food design outcomes in a way that is organized, accessible, and informative. This book will be of great interest to academics and professionals working in the field of design and sustainable food systems. Students interested in learning about food and sustainability from across design studies, food studies, innovation and entrepreneurship, urban studies, and global development will also find this book of great use.