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Neris and India's Idiot-Proof Diet Cookbook
by Bee Rawlinson India Knight Neris ThomasIn Neris and India's Idiot-Proof Diet Cookbook India Knight and Neris Thomas enlist the help of Bee Rawlinson to create over a hundred low-carb recipes to help you get 'from pig to twig'.Low-carb cooking: a lot of meat with a side order of cream, right? Wrong. How about onion bhajias, sesame stir-fried duck and fabulously retro Black Forest Trifle for pudding? (Yes! Pudding!)Neris & India's Idiot-Proof Diet Cookbook is the least diety diet cookbook you've ever seen. Over a hundred quick-and-easy recipes (including some that need just five ingredients) cover every occasion. Each recipe fits perfectly into the Idiot-Proof Diet and will not only inspire and delight you, but - best of all - will make you shrink like you wouldn't believe.'The "Nigella of low-carb" . . . recipes you'll want to gorge on, whether you're following their low-carb plan or not' Scotland on Sunday'A practical and easy to follow collection of idiot-proof recipes that will inspire you to keep on track with your diet. You'll find recipes for breakfasts, snacks, soups, main meals, treats and desserts. Treat yourself' Easyfood'An easy-to-follow low-carb diet that doesn't mean eating meat three times a day' Woman & HomeIndia Knight is the author of four novels: My Life on a Plate, Don't You Want Me, Comfort and Joy and Mutton. Her non-fiction books include The Shops, the bestselling diet book Neris and India's Idiot-Proof Diet, the accompanying bestselling cookbook Neris and India's Idiot-Proof Diet Cookbook and The Thrift Book. India is a columnist for the Sunday Times and lives in London with her three children.Follow India on Twitter @indiaknight or on her blog at http://indiaknight.tumblr.com. Neris Thomas is a film producer and artist, she lives in London and is married with one daughter. Bee Rawlinson is a mother of four from Devon who came to Neris and India's attention through her delicious recipes on the Pig2Twig forum, the Diet's website.
The Physiology of Taste: Or, Meditations On Transcendental Gastronomy (Virago Modern Classics)
by Anne Drayton Jean-Anthelme Brillat-SavarinBrillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, The Physiology of Taste not only contains some remarkable recipes, it an elegant argument for the pleasures of good food and a hearty appetite.
Cleaving: A Story Of Marriage, Meat And Obsession
by Julie PowellJulie Powell's Julie & Julia is the story of the culinary blogging sensation that inspired the hit film.Julie Powell spent a year cooking her way through Julia Child's impossible Mastering the Art of French Cooking. Her experiences were recorded in the hilarious bestselling book and film Julie and Julia. But what she did next took even adventurous Julie by surprise.She trained as a butcher.Apprenticed at Fleisher's, she cut, chopped, hammered, sliced and cleaved her way through herds of meat; got splattered in gore; grew big muscles; and showed she has what it tool to make it as a woman in a man's world. At the same time she embarked on a passionate, red-blooded affair that threatened her marriage, and, at times, her sanity. 'A remarkable confessional of butchery and adultery' Harper's Bazaar'Highly readable . . . beautiful writing, effortlessly filling pages with virtuoso descriptions of animal slaughter and human travail' Sunday Times'Powell makes you see how butchery might be enjoyable, even cathartic' SpectatorJulie Powell started to entertain readers on her infamous blog, on which she pledged to cook all the recipes from Julia Child's iconic cookbook Mastering the Art of French Cooking. The blog achieved a dedicated following and, as a result of this, it evolved into Julie & Julia - a novel which connects Julie's blog to a reworking of Julia Child's biography. Julie & Julia was adapted for film by Nora Ephron in 2009 and starred Meryl Streep and Amy Adams.
Waste: Uncovering the Global Food Scandal
by Tristram StuartWith shortages, volatile prices and nearly one billion people hungry, the world has a food problem - or thinks it does.Farmers, manufacturers, supermarkets and consumers in North America and Europe discard up to half of their food - enough to feed all the world's hungry at least three times over. Forests are destroyed and nearly one tenth of the West's greenhouse gas emissions are released growing food that will never be eaten. While affluent nations throw away food through neglect, in the developing world crops rot because farmers lack the means to process, store and transport them to market. But there could be surprisingly painless remedies for what has become one of the world's most pressing environmental and social problems. Travelling from Yorkshire to China, from Pakistan to Japan, and introducing us to foraging pigs, potato farmers, freegans and food industry directors, Stuart encounters grotesque examples of profligacy, but also inspiring innovations and ways of making the most of what we have. Combining front-line investigation with startling new data, Waste shows how the way we live now has created a global food crisis - and what we can do to fix it.
Toujours Provence (Vintage Departures Ser.)
by Peter MayleA second idyllic helping of rural life in France from the bestselling author of the classic A YEAR IN PROVENCE. Skulking through customs with a suitcase full of truffles, toads singing the Marseillaise, taking pastis lessons and finding gold at the bottom of the garden, you might think there is little time left for pleasures of the table.TOUJOURS PROVENCE proves that while you might not be able to get away from it all, you can have fun trying.'Peter Mayle's idyllic portrait makes you almost taste the wonderful food and wine, feel the sun and balmy breezes' Sunday Express'Anyone with any feel for the land and the people who lead their lives close to it will be enchanted' Yorkshire Evening Post'Splendidly amusing... filled with things which will help you to understand, at least in part, the glory of this wonderful place' Dirk Bogarde
Corporate Turnaround: Managing Companies In Distress (Penguin Business Ser.)
by Stuart SlatterWhen firms are on the brink of failure, only turnaround management can restore performance and profitability. The key is to provide stability and create cash (and a breathing space) for building long-term success. This fully revised edition provides practical advice on restoring confidence through effective leadership and planning. It highlights the importance of communication with stakeholders, staff, customers and suppliers, and how best to structure the capital base of an organization in order to fund recovery and future growth. Essential reading for chief executives, consultants and merchant bankers (as well as investors tracking the progress of ailing businesses), this book offers a definitive set of tools and techniques.
So Shall We Reap: What's Gone Wrong with the World's Food - and How to Fix it
by Colin TudgeA work that focuses on the relentless drive for maximum food production at rock-bottom cost. As health scares spiral, rural workers are driven off the land and poor nations are forced to export their goods in a cut-throat marketplace. Colin Trudge proposes an alternative, looking at the global food industry and showing how - without resorting to GM crops - corporate barons can be stripped of control, the world can be fed and humanity can survive.
Allen Carr's Easyweigh to Lose Weight: The revolutionary method to losing weight fast from international bestselling author of The Easy Way to Stop Smoking
by Allen CarrAllen Carr, international bestselling author of The Easy Way to Stop Smoking, helps you to take off the pounds in Allen Carr's EasyWeigh to Lose Weight.Lose weight without dieting, calorie-counting or using will-powerAllen Carr's revolutionary eating plan allows you to enjoy food, savour flavours all while you're losing weight. You can:• Eat your favourite foods• Follow your natural instincts• Avoid guilt, remorse and other bad feelings• Avoid worrying about digestive ailments or feeling faint• Learn to re-educate your taste• Let your appetite guide your dietAllen Carr, author of the world's bestselling guide to giving up smoking, uses his unique approach to help you lose weight simply and easily in no time at all - in Easyweigh to Lose Weight.A happy reader says:'I've found the answer I've been looking for for 20 years! I've done every diet you can think of. My sister urged me to buy the book - and I'm so glad I did! It isn't someone telling you what to do, it isn't a weird eating plan, IT ISN'T A DIET! There's no guilt... There's no stuggle... There's no restrictions... You just know what to do and you know you want to do it and why!' Allen Carr was an accountant who smoked 100 cigarettes a day until he discovered EASYWAY. Having cured his own addiction he went on to write a series of bestselling books, most famously The Easy Way to Stop Smoking. His books have sold more than 13 million copies worldwide. Allen's lasting legacy is a dynamic, ongoing, global publishing programme and an ever-expanding worldwide network of clinics which help treat a range of issues including smoking, weight, alcohol and "other" drug addiction.
Susie Orbach on Eating: Change Your Eating, Change Your Life
by Susie Orbach'Eating is pleasurable, eating is delicious, eating is sensual' says Susie. But for so many of us eating is associated with anguish and abstinence. From the first page this little book shows us how to think and feel differently about what we eat. So that we eat when we are hungry, eat what we want to eat to satisfy us and stop when we are full. Each page contains an easily absorbed bite-sized statement to transform eating that hurts into eating that nourishes and calms. This book isn't magic but it feels as if it is.
The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day
by Claudia Roden'No-one will ever produce a richer, or more satisfying feast of the Jewish experience.' - Simon Schama 'One can't imagine a better food book than this, ever: for the reader and the cook.' - Nigella Lawson, Vogue 'THE BOOK OF JEWISH FOOD deserves its definitive article. It should stand as the book for many years... It is not likely to be surpassed.' - The Telegraph 'Manna from Heaven.' - Independent on Sunday
What Caesar Did For My Salad: The Secret Meanings of our Favourite Dishes
by Albert JackDid you know that the Cornish pasty was invented to protect tin miners from arsenic poisoning, or that the word 'salary' comes from Roman soldiers being paid their wages in salt? Why do we eat goose (or turkey) at Christmas? Is the Scotch egg actually from Scotland and what did some retired crusaders have to do with French toast? Who was the original Earl Grey and what sauce was inspired by Parliament? What dish was invented by Greek bandits on the run? Why were hot cross buns seen as magical and what's so rebellious about a haggis or medicinal about a gin and tonic? Did you know what the romantic history is behind the Bakewell Pudding?Albert Jack tells the strange tales behind our favourite dishes and drinks and where they come from (not to mention their unusual creators). What Caesar Did For My Salad is bursting with fascinating insights, characters and enough stories to entertain a hundred dinner parties.
Neris and India's Idiot-Proof Diet: A Weight-loss Plan For Real Women
by India Knight Neris ThomasIndia Knight and Neris Thomas's top top ten bestseller Neris and India's Idiot Proof Diet is a hilariously honest account of a low-carb diet that actually works. Ever wanted a diet book by and for real people - you know, people who actually have a life? Congratulations! You've just picked it up.We lost ten stone in a year - and if we can do it, then just by following our tips you can do it too. There's never been a diet book like this - for women, by women, with simple advice that is not hard to follow (plus jokes). And read our new chapter on keeping up the good work.'Amazingly frank...the honesty of their confessions exceeds anything previously published' Evening Standard'A compulsive read with good advice, whether you want to lose five pounds or five stone. It addresses the emotional issues of eating. Completely delicious and simple-to-make recipes' Mail on Sunday 'Crammed with real dieters' hilarious motivation-boosting tips and anecdotes' CosmopolitanIndia Knight is the author of four novels: My Life on a Plate, Don't You Want Me, Comfort and Joy and Mutton. Her non-fiction books include The Shops, the bestselling diet book Neris and India's Idiot-Proof Diet, the accompanying bestselling cookbook Neris and India's Idiot-Proof Diet Cookbook and The Thrift Book. India is a columnist for the Sunday Times and lives in London with her three children.Follow India on Twitter @indiaknight or on her blog at http://indiaknight.tumblr.com. Neris Thomas is a film producer and artist, she lives in London and is married with one daughter.
Eating Animals
by Jonathan Safran FoerEating Animals is Jonathan Safran Foer's eye-opening account of where meat comes from'I simply wanted to know - for myself and my family - what meat is. Where does it come from? How is it produced? What are the economic, social and environmental effects? Are there animals that it is straightforwardly right to eat? Are there situations in which not eating animals is wrong? If this began as a personal quest, it didn't stay that way for long . . . ' Jonathan Safran Foer's Eating Animals is the most original book on the subject of food written this century. It will change the way you think, and change the way you eat. For good.'Moving, disturbing, should be compulsory reading. A genuine masterwork. Read this book. It will change you' Time Out'Shocking, incandescent, brilliant' The Times'Everyone who eats flesh should read this book' Hugh Fearnley-Whittingstall'Gripping, horrible, wonderful, breathtaking, original. A brilliant synthesis of argument, science and storytelling. One of the finest books ever written on the subject of eating animals' The Times Literary Supplement'Horrifying, eloquent, timely' Spectator'If you eat meat and fish, you should read this book. Even if you don't, you should. It might bring the beginning of a change of heart about all living things' Joanna LumleyJonathan Safran Foer was born in 1977. He is the author of Everything is Illuminated, which won the National Jewish Book Award and the Guardian First Book award; Extremely Loud and Incredibly Close, which is now a major film starring Tom Hanks and Sandra Bullock; and Eating Animals. He is also the editor of A Convergence of Birds and of a new edition of the Haggadah.
Encore Provence: New Adventures In The South Of France (Compass Ser. #442)
by Peter MayleThe third spellbinding volume in the series begun by A Year in Provence, ENCORE PROVENCE continues the account of an English couple's life abroad. Among other curiosities, explore a school for noses in Haute Provence, the mysterious death of an oversexed butcher, the quest for the finest bouillabaisse and an assortment of the characters who lie in wait in bars and on boules courts. And, of course, the essential importance of lunch. BON APPETIT!'One of the most successful travel books of all time... Mayle created anew travel genre' GuardianDelightful' Washington Post'Engaging, funny and richlyappreciative' New York Times Book Review'Stylish, witty, delightfully readable' SundayTimes
A Year in Provence (Popular Penguins Series)
by Peter MayleThe bestselling, much-loved classic account of an English couple enjoying the fruits of French rural living - an irresistible feast of humour and heart.Peter Mayle and his wife did what most of us only imagine doing when they made their long-cherished dream of a life abroad a reality: throwing caution to the wind, they bought a glorious two hundred year-old farmhouse in the Lubéron Valley and began a new life.In a year that begins with a marathon lunch and continues with a host of gastronomic delights, they also survive the unexpected and often hilarious curiosities of rural life. From mastering the local accent and enduring invasion by bumbling builders, to discovering the finer points of boules and goat-racing, all the earthy pleasures of Provençal life are conjured up in this enchanting portrait.'One of the most successful travel books of all time... Mayle created a new travel genre' GuardianDelightful' Washington Post'Engaging, funny and richly appreciative' New York Times Book Review'Stylish, witty, delightfully readable' Sunday Times'I really loved this book' Julia Child
The Complete F-Plan Diet: The F-Plan, The F-Plan Calorie and Fibre Chart, F-Plus
by Audrey EytonIn 1982 Audrey Eyton's international superseller "The F-Plan Diet" took the world by storm. 24 years later she returns with an equally sensational, ground-breaking diet for the 21st century that will revolutionise the eating habits of millions, "The F2 Diet", where: F2 dissolves excess fat at a faster rate than any other diet based on the same calorie intake; F2 mobilises an 'army' of good bacteria to optimise health; F2 cleanses out the toxins, helps protect against cancers by speedily removing dangerous accumulations of carcinogenic waste; F2 lower LDL (bad) cholesterol and starts to unclog arteries; F2 stabilizes blood sugar levels to help prevent diabetes; F2 guarantees the abundance of nutrients that only good foods can provide, leaving you with healthy hair, teeth and skin; and F2 enhances your mood and state of mind: headaches, mood swings and sluggishness are replaced by balanced emotions and mental acuity. You will accomplish all the above if you follow the practical but highly effective plan that Audrey Eyton offers. Painless, satisfying and easy-to-manage, "The F2 Diet" enables you to exchange bad eating habits for good ones whilst ensuring that you never go hungry. The result is permanent weight loss and a massive improvement in the way you look and feel.
Fast Food Nation: What The All-American Meal is Doing to the World (Penguin Celebrations Ser.)
by Eric SchlosserNow the subject of a film by Richard Linklater, Eric Schlosser's explosive bestseller Fast Food Nation: What the All-American Meal is Doing to the World tells the story of our love affair with fast food. Britain eats more fast food than any other country in Europe. It looks good, tastes good, and it's cheap. But the real cost never appears on the menu. Eric Schlosser visits the lab that re-creates the smell of strawberries; examines the safety records of abattoirs; reveals why the fries really taste so good and what lurks between the sesame buns - and shows how fast food is transforming not only our diets but our world. 'Fast Food Nation has lifted the polystyrene lid on the global fast food industry ... and sparked a storm' Observer 'Has wiped that smirk off the Happy Meal ... Thanks to this man, you'll never eat a burger again' Evening Standard 'Startling ... Junk food, we learn, is just that ... left this reader vowing never to set foot in one of those outlets again' Daily Mail 'This book tells you more than you really want to know when you're chomping on that hamburger ... Have a nice day? Listen - you should live so long' The Times Eric Schlosser is a correspondent for the Atlantic Monthly. His first book, Fast Food Nation, was a major international bestseller. His work has appeared in the Atlantic Monthly, Rolling Stone and the Guardian. He has received a number of journalistic honours, including a National Magazine Award for an Atlantic Review article on the drug trade, which was later adapted into the book Reefer Madness.
Live Right for Your Type: The Individualized Prescription For Maximizing Health, Well-being And Vitality In Every Stage Of Your Life (Eat Right 4 Your Type Ser.)
by Peter J. D'AdamoThe individualized prescription for maximising health, metabolism and vitality in every stage of your life. Your blood type is the key to living a healthy and vibrant life. Dr. Peter J. D'Adamo's groundbreaking work on blood types and their connection to diet and lifestyle has attracted huge attention and support. Thousands of testimonials and new genetic research all confirm that blood type affects your mental health, the way you digest your food and the efficiency of your metabolic and immune systems. His first book on the subject of blood types, Eat Right 4 (for) Your Type, has consistently been on the bestseller lists.
You Are What You Eat: This Plan Will Change Your Life (You Are What You Eat)
by Gillian McKeithDiscover the fabulous healthy eating secrets behind the amazing You Are What You Eat results and get ready to meet the new you Take the food IQ test and find out what your diet is doing to you Banish cravings and mood swingsDiscover how small changes can make a big difference Eat more . . . not less Follow Gillian's simple advice and you'll look and feel fantastic. Just give it a go and see . . .
You Are What You Eat Cookbook: Over 150 Healthy and Delicious Recipes (You Are What You Eat)
by Gillian McKeithDr Gillian's recipe for a healthier life . . . Eat delicious food, feel great, look fabulous. The You Are What You Eat Cookbook makes healthy cooking easy, simple and fun. It also answers all those questions that can so often turn into excuses . . . Can healthy food really be tasty and convenient? What can I eat other than salad? I've bought the quinoa, but now what do I do with it? Packed with over 150 recipes and ideas for juices, smoothies, breakfasts, soups, salads, lunch-boxes, main meals, quick bites, snacks and treats, here is a cookbook for you and your family to savour.
The End of Overeating: Taking control of our insatiable appetite
by David KesslerUncover the truth behind our food addiction - and learn how to break the cycle Many of us find ourselves powerless in front of a bag of crisps, a packet of biscuits, the last slice of pizza. Why is it that we simply can't say no?In The End of Overeating David Kessler, the man who took on the tobacco industry, exposes how modern food manufacturers have hijacked the brains of millions by turning our meals into perfectly engineered portions of fat, salt and sugar, turning us into addicts in the process. The result is a ticking time-bomb of growing obesity, heart conditions and a mass of health problems around the globe. Examining why we're so often powerless in the face of such food, Kessler reveals how our appetites have been and are increasingly hijacked by hyper-palatable foods that encourage us to keep eating - all the time. With a special focus on the growing problems in the UK and Europe, Kessler lays out a clear plan and vital tools for reclaiming control over our cravings.
The New Penguin Cookery Book
by Jill NormanThe authoritative cookery book for those who want to cook and eat real food. THE NEW PENGUIN COOKERY BOOK will provide you with all you need to know about cooking for yourself, your family and friends in the new millennium. It is both a guide for beginners and a reference work for the more experienced cook. It explains the basic methods of preparing food and then applies these in recipes of many different origins. 'A stupendous achievement, infinitely more ambitious than, and superior to, its predecessor' Times Literary Supplement
Consider the Fork: A History of How We Cook and Eat
by Bee WilsonBee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. A wooden spoon - most trusty and loveable of kitchen implements - looks like the opposite of 'technology', as the word is normally understood. But look closer. Is it oval or round? Does it have an extra-long handle to give your hand a place of greater safety from a hot skillet? Or a pointy bit at one side to get the lumpy bits in the corner of the pan? It took countless inventions to get to the well-equipped kitchens we have now, where our old low-tech spoon is joined by mixers, freezers and microwaves, but the story of human invention in the kitchen is largely unseen. Discovering the histories of our knives, ovens and kitchens themselves, Bee Wilson explores, among many other things, why the French and Chinese have such different cultures of the knife; and why Roman kitchens contain so many implements we recognize. Encompassing inventors, scientists, cooks and chefs, this is the previously unsung history of our kitchens.
Eat Right for Blood Type A: Individual Food, Drink and Supplement lists (Eat Right For Blood Type)
by Peter J. D'AdamoThe Eat Right 4 Your Type portable and personal blood type guide to staying healthy and achieving your ideal weight.It's science! Different blood types mean different body chemistries. Eating foods that your blood type can process easily can help you lose weight and ward off illness - as well as giving you bags of energy. Based on your genetic make-up, EAT RIGHT 4 YOUR BLOOD TYPE means eating foods that are compatible with your individual chemistry. If your blood type is A, then you will enjoy your best health on a vegetarian diet. Carry this handy checklist with you wherever you go, so you can make the right food choices in the supermarket, while eating out or on holiday. Inside are complete listings of what's right for Type A in all of the main food, drink and supplement categories, so you can avoid putting on those extra pounds or feeling unwell from eating the wrong thing. Soon you'll be on your way to developing the perfect prescription plan for your type. The EAT RIGHT 4 YOUR TYPE portable and personal blood type guide to staying healthy and achieving your ideal weight.
Eat Right for Blood Type O: Individual Food, Drink and Supplement lists (Eat Right For Blood Type)
by Peter J. D'AdamoThe Eat Right 4 Your Type portable and personal blood type guide to staying healthy and achieving your ideal weight.It's science! Different blood types mean different body chemistries. Eating foods that your blood type can process easily can help you lose weight and ward off illness - as well as giving you bags of energy. Based on your genetic make-up, EAT RIGHT 4 YOUR BLOOD TYPE means eating foods that are compatible with your individual chemistry. If your blood type is O, then you will enjoy your best health on a high protein, low carbohydrate diet, and make sure you get plenty of animal protein.Carry this handy checklist with you wherever you go, so you can make the right food choices in the supermarket, while eating out or on holiday. Inside are complete listings of what's right for Type O in all of the main food, drink and supplement categories, so you can avoid putting on those extra pounds or feeling unwell from eating the wrong thing. Soon you'll be on your way to developing the perfect prescription plan for your type. The EAT RIGHT 4 YOUR TYPE portable and personal blood type guide to staying healthy and achieving your ideal weight.