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Turkish Delights: Stunning regional recipes from the Bosphorus to the Black Sea
by John Gregory-SmithIn Turkish Delights John Gregory-Smith brings his passion for Turkey and its food to your kitchen. He celebrates the best of the country's traditional food with 100 regional dishes, giving each one his simple, modern spin. Forget greasy late-night doner kebabs, John offers the Iskender kebab from the city of Bursa in Northwest Turkey, filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt. Other tempting dishes include the Ilgin Beef Kofta (pepper and parsley spiked beef from the Central Anatolian region) or his Ottoman-inspired Stuffed Pepper Dolma. With chapters on Breakfast, Meze, Pide and Kofta, Kebabs, Salads, Meat, Seafood, Vegetables and Desserts and Drinks, it is crammed full of exciting flavours and inspiring ideas.
The Tucci Table: The unmissable cookbook from the bestselling author of Taste
by Stanley TucciAs seen on BBC2's Stanley Tucci: Searching for Italy Food can bind and govern a family and no one knows this more than Hollywood actor and respected foodie, Stanley Tucci. Throughout his childhood, cooking was a familial venture evoking a wealth of memories and traditions.Featuring family-friendly dishes and stunning photography THE TUCCI TABLE will captivate food lovers' imaginations with recipes from Stanley's traditional Italian roots as well as those of his British wife, Felicity Blunt. Each dish is introduced by Stanley and he offers an insight into why each recipe is so special to his family. Recipes include Pasta Al Forno, Roasted Sea bass, Pan Seared Venison and British classics such as Shepherd's Pie and Sausage Rolls.THE TUCCI TABLE captures the true joys of family cooking.
Tsukemono: Decoding the Art and Science of Japanese Pickling
by Ole G. Mouritsen Klavs StyrbækOne of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been steeped or marinated’ (tsuke—steeped; mono—things). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as ‘pickled foods.’ Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar, alcohol, and herbs, in combination with methods including dehydration, marinating in salt and acidic liquids, fermentation, and curing. The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation. This book goes well beyond explaining the secrets of making crisp tsukemono. The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage the readers of this book to join us in a small culinary adventure that will allow us to expand and diversify our consumption of plant-based foods, which are so vital to our overall well-being. And along the way, there may be a few surprises.
Tryptophan: Biochemical and Health Implications
by Herschel SidranskyHistorically, the amino acid tryptophan has been considered to play a role in cancer development and the aging process. In recent times, this nutrient has been associated with eosinophila myalgia syndrome - a new human disease that attacks the muscular system. This detailed book examines the implications of the large measure of fresh information ga
Try Veganuary with Deliciously Ella: Sample 4 FREE recipes from The Plant-based Cookbook
by Hodder & StoughtonEnjoy 4 FREE recipes from Deliciously Ella's bestselling The Plant-based Cookbook - in collaboration with Veganuary. _____________This year we have teamed up with Veganuary to introduce people to the joys of plant-based eating. In this short extract from my latest book, The Plant-based Cookbook, we have selected four of our favourite recipes to try in January and beyond. Whether you're planning to go vegan full-time or are simply doing the Veganuary challenge, I guarantee you will come back to these easy and delicious recipes again and again! Five-bean Chilli with Corn BreadPeanut CookiesSri Lankan CurrySweetcorn Chowder with Chilli and CorianderI hope you enjoy them as much as we do.Ella x _____________Veganuary (pronounced vee-gan-uary) is a UK charity with international reach that encourages people to try vegan in January (or any time of year) and offers support and advice for the process.
Try Dry: The Official Guide to a Month Off Booze
by Lee Mack Dry January**Foreword by Lee Mack**We live in an alco-centric society. It's everywhere! Good day? Cap it off with a nice drink. Bad day? Poor you, have a pint. Big occasion? Well, you've got to have a couple, haven't you? On a date? Birthday? Work social? Evening in? Night out? Bored? Awkward? Tired? You get the picture. And yet, four million of us take a month off booze every year. Why? Because foregoing our nightly tipple, even just for a few weeks, can lead to a life of: * DEEPER SLEEP * IMPROVED MOOD * FRESHER SKIN * * MORE ENERGY * EXTRA CASH * So whether you're a Daily Tippler, a Weekender, an Unwinder or a Both Ends of the Candle-er Try Dry - with its invaluable resources from the experts at Alcohol Change UK - is your ticket to a hangover-free month and more. Go on. Give it a try.
Truuuly Scrumptious Book of Organic Baby Purees: Delicious home-cooked food for your baby
by Janice Fisher Topsy FoggLike all parents, Topsy Fogg and Janice Fisher wanted to give their babies the best possible start in life. And like Jamie Oliver before them, they realised that the best start begins with what they give their children to eat. Topsy and Janice are the founders of the award-winning organic baby food brand, Truuuly Scrumptious, a delicious range of homestyle, top-quality food for babies aged six months through to toddlers. In this beautifully illustrated book, Topsy and Janice share their scrumptious recipes to ensure that parents give their babies all the essential nutrients that are vital for healthy growth and development. They also explain how to wean babies; why going organic is best; and how to source, prepare and cook the best-quality ingredients.From vitamin-packed first stage purées such as butternut squash and broccoli through more substantial meals such as lamb and apricot casserole to finger foods such as carrot, courgette and cheese muffins, these recipes are so tasty parents will be making extra portions for themselves too!
The Truth About The Dukan Diet: Discover Why Dukan Is The Healthy Way To Lose Weight
by Dr Alvaro Campillo SotoThe millions of people around the world who have lost weight on the Dukan Diet are evangelical about its effectiveness, yet others condemn it as unhealthy way of eating that can do long-term damage. So which is true?Now you can make your own mind up by reading The Truth About The Dukan Diet which is written by a Spanish doctor who is an expert in researching nutrition and obesity. With no connection to Dr Dukan but with a professional interest in the area, Dr Alvaro Campillo Soto was shocked by the bad science, misinformation and inaccuracies he saw repeated in the media by so-called experts.So incensed was he that he set out to look at the diet scientifically and get to the truth about the claims and counter-claims that were being made. Using a simple question and answer format, Dr Alvaro addresses all the questions people ask about Dukan such as, 'Is it dangerous not to eat fruit for the first two stages of the diet? Does the diet cause cancer? Are there any side effects? Does eating 3 or 4 eggs a day raise cholesterol? Am I going to lose muscle mass by following the diet?'Written in an accessible way but based on the latest scientific knowledge and research from around the world, The Truth About Dukan is a fascinating read for anyone who wants to sort the fact from the fiction and understand why Dukan is such an effective way to lose weight.
The Truth About Heart Disease: How to Prevent Coronary Heart Disease and Personalize Your Treatment with Nutrition, Nutritional Supplements, Exercise and Lifestyle Tailored to Your Genetics
by Mark HoustonYou can prevent coronary heart disease in yourself, but you need to have the knowledge of the risk factors, the presenting symptoms and take early actions with aggressive and proper diagnostic testing. Start a prevention program for your heart health with The Truth About Heart Disease. In this book, Dr. Mark Houston provides you with scientific prevention and treatment programs to reduce your risk of coronary heart disease and myocardial infarction. These programs include optimal and proper nutrition, nutritional supplements, vitamins, antioxidants, anti-inflammatory agents, minerals, exercise, weight and body fat management, and other lifestyle changes. The Truth About Heart Disease will be of great value to all health care practitioners, cardiologists, and dietitians.
The Truth About Heart Disease: How to Prevent Coronary Heart Disease and Personalize Your Treatment with Nutrition, Nutritional Supplements, Exercise and Lifestyle Tailored to Your Genetics
by Mark HoustonYou can prevent coronary heart disease in yourself, but you need to have the knowledge of the risk factors, the presenting symptoms and take early actions with aggressive and proper diagnostic testing. Start a prevention program for your heart health with The Truth About Heart Disease. In this book, Dr. Mark Houston provides you with scientific prevention and treatment programs to reduce your risk of coronary heart disease and myocardial infarction. These programs include optimal and proper nutrition, nutritional supplements, vitamins, antioxidants, anti-inflammatory agents, minerals, exercise, weight and body fat management, and other lifestyle changes. The Truth About Heart Disease will be of great value to all health care practitioners, cardiologists, and dietitians.
Truly Scrumptious Baby: My Complete Feeding And Weaning Plan For 6 Months And Beyond
by Holly Willoughby**AWARDED A MUMSNET RATED BADGE 2017** ‘Exceeded my expectations! In-depth introduction to weaning, including useful nutritional information, plus lots of lovely recipes appropriate to each stage of weaning – and the ones for toddlers are fantastic for the whole family to share, too!’Mumsnet Reviewer
Trullo
by Tim SiadatanSelected as a Book of the Year 2017 in The Times, Observer and Guardian'This is the book I've been waiting for' - Nigel SlaterA British take on Italian cooking by one of London’s brightest chefs. Trullo is about serious cooking, but with a simple, laid-back approach. From creative antipasti and knockout feasts to the bold pasta dishes that inspired Trullo’s sister restaurant Padella, this is food that brings people together.'Now you can make Siadatan’s very good food at home' Harriet Addison, The Times
Truffle Hound: On the Trail of the World’s Most Seductive Scent, with Dreamers, Schemers, and Some Extraordinary Dogs
by Rowan JacobsenA captivating exploration into the secretive and sensuous world of truffles, the elusive food that has captured hearts, imaginations, and palates worldwide.The scent of one freshly unearthed white truffle in Barolo was all it took to lead Rowan Jacobsen down a rabbit hole into a world of secretive hunts, misty woods, black-market deals, obsessive chefs, quixotic scientists, muddy dogs, maddening smells, and some of the most memorable meals ever created.Truffles attract dreamers, schemers, and sensualists. People spend years training dogs to find them underground. They plant forests of oaks and wait a decade for truffles to appear. They pay $3,000 a pound to possess them. They turn into quivering puddles in their presence. Why?Truffle Hound is the fascinating account of Rowan's quest to find out, a journey that would lead him from Italy to Istria, Hungary, Spain, England, and North America. Both an entertaining odyssey and a manifesto, Truffle Hound demystifies truffles-and then remystifies them, freeing them from their gilded cage and returning them to their roots as a sacred offering from the forest. It helps people understand why they respond so strongly to that crazy smell, shows them there's more to truffles than they ever imagined, and gives them all the tools they need to take their own truffle love to the next level. Deeply informed, unabashedly passionate, rakishly readable, Truffle Hound will spark America's next great culinary passion.
Truffle Hound: On the Trail of the World’s Most Seductive Scent, with Dreamers, Schemers, and Some Extraordinary Dogs
by Rowan Jacobsen'Truffle Hound, like a truffle, charms by seducing us' Mark Kurlansky A captivating exploration into the secretive and sensuous world of truffles, the elusive food that has captured hearts, imaginations, and palates worldwide.The scent of one freshly unearthed white truffle in Barolo was all it took to lead Rowan Jacobsen down a rabbit hole into a world of secretive hunts, misty woods, black-market deals, obsessive chefs, quixotic scientists, muddy dogs, maddening smells, and some of the most memorable meals ever created.Truffles attract dreamers, schemers, and sensualists. People spend years training dogs to find them underground. They plant forests of oaks and wait a decade for truffles to appear. They pay £2,170 a pound to possess them. They turn into quivering puddles in their presence. Why?Truffle Hound is the fascinating account of Rowan's quest to find out, a journey that would lead him from Italy to Istria, Hungary, Spain, England, and North America. Both an entertaining odyssey and a manifesto, Truffle Hound demystifies truffles-and then remystifies them, freeing them from their gilded cage and returning them to their roots as a sacred offering from the forest. It helps people understand why they respond so strongly to that crazy smell, shows them there's more to truffles than they ever imagined, and gives them all the tools they need to take their own truffle love to the next level. Deeply informed, unabashedly passionate, rakishly readable, Truffle Hound will spark Britain's next great culinary passion.
True Happiness: Your complete guide to emotional health
by Dr Mark AtkinsonAre you fed up with the way you feel? Are fear, anger, low self-acceptance or other negative emotions holding you back from living the life you want? If, like so many others, you are unable to recognise what you really feel or want, this book will be invaluable. In THE MOOD DOCTOR'S GUIDE TO HAPPINESS, Dr Mark Atkinson will show you how to transform your mind and mood in order to realise your fullest potential for happiness. Packed with questionnaires, practical advice and exercises, this groundbreaking book will help you identify and release emotional baggage; change self-limiting beliefs and increase confidence; deepen your relationships and so much more. Ultimately it will help you discover your true self, that aspect that holds your unique talents and gifts and the one that can help you live a deeply fulfilling and happy life.
True Cost Accounting for Food: Balancing the Scale (Routledge Studies in Food, Society and the Environment)
by Barbara Gemmill-HerrenThis book explains how True Cost Accounting is an effective tool we can use to address the pervasive imbalance in our food system. Calls are coming from all quarters that the food system is broken and needs a radical transformation. A system that feeds many yet continues to create both extreme hunger and diet-related diseases, and one which has significant environmental impacts, is not serving the world adequately. This volume argues that True Cost Accounting in our food system can create a framework for a systemic shift. What sounds on the surface like a practice relegated to accountants is ultimately a call for a new lens on the valuation of food and a new relationship with the food we eat, starting with the reform of a system out of balance. From the true cost of corn, rice and water, to incentives for soil health, the chapters economically compare conventional and regenerative, more equitable farming practices in and food system structures, including taking an unflinching look at the true cost of cheap labour. Overall, this volume points towards the potential for our food system to be more human-centred than profit-centred and one that has a more respectful relationship to the planet. It sets forth a path forward based on True Cost Accounting for food. This path seeks to fix our current food metrics, in policy and in practice, by applying a holistic lens that evaluates the actual costs and benefits of different food systems, and the impacts and dependencies between natural systems, human systems, agriculture and food systems. This volume is essential reading for professionals and policymakers involved in developing and reforming the food system, as well as students and scholars working on food policy, food systems and sustainability.
True Cost Accounting for Food: Balancing the Scale (Routledge Studies in Food, Society and the Environment)
by Barbara Gemmill-Herren Lauren E. Baker Paula A. DanielsThis book explains how True Cost Accounting is an effective tool we can use to address the pervasive imbalance in our food system. Calls are coming from all quarters that the food system is broken and needs a radical transformation. A system that feeds many yet continues to create both extreme hunger and diet-related diseases, and one which has significant environmental impacts, is not serving the world adequately. This volume argues that True Cost Accounting in our food system can create a framework for a systemic shift. What sounds on the surface like a practice relegated to accountants is ultimately a call for a new lens on the valuation of food and a new relationship with the food we eat, starting with the reform of a system out of balance. From the true cost of corn, rice and water, to incentives for soil health, the chapters economically compare conventional and regenerative, more equitable farming practices in and food system structures, including taking an unflinching look at the true cost of cheap labour. Overall, this volume points towards the potential for our food system to be more human-centred than profit-centred and one that has a more respectful relationship to the planet. It sets forth a path forward based on True Cost Accounting for food. This path seeks to fix our current food metrics, in policy and in practice, by applying a holistic lens that evaluates the actual costs and benefits of different food systems, and the impacts and dependencies between natural systems, human systems, agriculture and food systems. This volume is essential reading for professionals and policymakers involved in developing and reforming the food system, as well as students and scholars working on food policy, food systems and sustainability.
The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels
by John T EdgeIt’s the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America’s best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland, Austin, Minneapolis, and more.John T. Edge shares the recipes, special tips, and techniques. And what a menu-board: Tamarind-Glazed Fried Chicken Drummettes. Kalbi Beef Sliders. Porchetta. The lily-gilding Grilled Cheese Cheeseburger. A whole chapter’s worth of tacos—Mexican, Korean, Chinese fusion. Plus sweets, from Sweet Potato Cupcakes to an easy-to-make Cheater Soft-Serve Ice Cream. Hundreds of full-color photographs capture the lively street food gestalt and its hip and funky aesthetic, making this both an insider’s cookbook and a document of the hottest trend in American food.
Troubleshooting Tips for Your Aga
by Amy WillcockMore people than ever before are discovering the joys of the Aga. It's so much more than just a cooker - it's a style statement and a way of life. But Agas are notoriously tricky to master, and where do you turn to with those niggling questions like, what do you cook where, how do you control heat loss, and how do you bake the perfect cake? Now in Troubleshooting Tips for your Aga, renowned Aga cook and expert Amy Willcock brings you the answers to all these questions and many more. From advice on temperature and timings, to vital cooking equipment, to cleaninig and servicing, and even using your Aga for more than just cooking, this is the top tips book for every Aga owner.Amy also answers the most Frequently Asked Questions about Agas, with a general troubleshooting guide to cover every eventuality. You'll wonder how you managed without it!
The Trouble with Tea: The Politics of Consumption in the Eighteenth-Century Global Economy (Studies in Early American Economy and Society from the Library Company of Philadelphia)
by Jane T. MerrittAmericans imagined tea as central to their revolution. After years of colonial boycotts against the commodity, the Sons of Liberty kindled the fire of independence when they dumped tea in the Boston harbor in 1773. To reject tea as a consumer item and symbol of "taxation without representation" was to reject Great Britain as master of the American economy and government. But tea played a longer and far more complicated role in American economic history than the events at Boston suggest.In The Trouble with Tea, historian Jane T. Merritt explores tea as a central component of eighteenth-century global trade and probes its connections to the politics of consumption. Arguing that tea caused trouble over the course of the eighteenth century in a number of different ways, Merritt traces the multifaceted impact of that luxury item on British imperial policy, colonial politics, and the financial structure of merchant companies. Merritt challenges the assumption among economic historians that consumer demand drove merchants to provide an ever-increasing supply of goods, thus sparking a consumer revolution in the early eighteenth century.The Trouble with Tea reveals a surprising truth: that concerns about the British political economy, coupled with the corporate machinations of the East India Company, brought an abundance of tea to Britain, causing the company to target North America as a potential market for surplus tea. American consumers only slowly habituated themselves to the beverage, aided by clever marketing and the availability of Caribbean sugar. Indeed, the "revolution" in consumer activity that followed came not from a proliferation of goods, but because the meaning of these goods changed. By the 1750s, British subjects at home and in America increasingly purchased and consumed tea on a daily basis; once thought a luxury, tea had become a necessity. This fascinating look at the unpredictable path of a single commodity will change the way readers look at both tea and the emergence of America.
The Trouble with Tea: The Politics of Consumption in the Eighteenth-Century Global Economy (Studies in Early American Economy and Society from the Library Company of Philadelphia)
by Jane T. MerrittAmericans imagined tea as central to their revolution. After years of colonial boycotts against the commodity, the Sons of Liberty kindled the fire of independence when they dumped tea in the Boston harbor in 1773. To reject tea as a consumer item and symbol of "taxation without representation" was to reject Great Britain as master of the American economy and government. But tea played a longer and far more complicated role in American economic history than the events at Boston suggest.In The Trouble with Tea, historian Jane T. Merritt explores tea as a central component of eighteenth-century global trade and probes its connections to the politics of consumption. Arguing that tea caused trouble over the course of the eighteenth century in a number of different ways, Merritt traces the multifaceted impact of that luxury item on British imperial policy, colonial politics, and the financial structure of merchant companies. Merritt challenges the assumption among economic historians that consumer demand drove merchants to provide an ever-increasing supply of goods, thus sparking a consumer revolution in the early eighteenth century.The Trouble with Tea reveals a surprising truth: that concerns about the British political economy, coupled with the corporate machinations of the East India Company, brought an abundance of tea to Britain, causing the company to target North America as a potential market for surplus tea. American consumers only slowly habituated themselves to the beverage, aided by clever marketing and the availability of Caribbean sugar. Indeed, the "revolution" in consumer activity that followed came not from a proliferation of goods, but because the meaning of these goods changed. By the 1750s, British subjects at home and in America increasingly purchased and consumed tea on a daily basis; once thought a luxury, tea had become a necessity. This fascinating look at the unpredictable path of a single commodity will change the way readers look at both tea and the emergence of America.
Tropical and Subtropical Fruit Crops: Production, Processing, and Marketing (Innovations in Horticultural Science)
by Debashis Mandal Ursula Wermund Lop Phavaphutanon Regina CronjeThis new volume is a rich and comprehensive resource of the basic information and latest developments and research efforts on tropical and subtropical fruits. It presents an extensive overview of crop production techniques, processing, marketing, breeding efforts, harvesting, postharvest handling, pest and disease management, and more of banana, citrus, durian, grapes, guava, jackfruit, litchi, mango, and papaya.
Tropical and Subtropical Fruit Crops: Production, Processing, and Marketing (Innovations in Horticultural Science)
by Debashis Mandal Ursula Wermund Lop Phavaphutanon Regina CronjeThis new volume is a rich and comprehensive resource of the basic information and latest developments and research efforts on tropical and subtropical fruits. It presents an extensive overview of crop production techniques, processing, marketing, breeding efforts, harvesting, postharvest handling, pest and disease management, and more of banana, citrus, durian, grapes, guava, jackfruit, litchi, mango, and papaya.
Trisha's Transformation: Beat the Bulge and Still Indulge
by Trisha LewisChef Trisha Lewis was just days from her 30th birthday when she reached rock bottom. Tired of feeling depressed and uncomfortable in her own skin she began to her overhaul her life – giving up smoking, joining a gym and transforming her diet.She soon gained over 100,000 followers on Instagram – Trisha’s Transformers, inspiring them with her relatability, can-do attitude, honesty and openness about the highs and lows of her quest to lose weight.Here, Trisha tells her story of transformation and journey to self-love and for the first time shares the recipes that have led to her incredible eight-stone weight-loss. As a trained chef Trisha ensures that her meals maintain the flavours she loves while supporting weight-loss, proving her mantra – you can beat the bulge and still indulge!
Trisha's 21-Day Reset: 3 weeks to kick-start your weight-loss journey
by Trisha LewisTrisha Lewis is on a mission to change her life and shed 13 stone – and she’s over halfway there.It hasn’t been easy. Failures, setbacks and curveballs have all been part of the journey, but Trisha wants to spread the message that weight loss doesn’t have to be about constant deprivation and self-punishment. Trisha’s 21-Day Reset helps you build the foundations of a resilient weight-loss plan, so that when you fall off the wagon you don’t have to beat yourself up – you simply reset.It contains everything you need to get back on track, from how to get into a positive state of mind to how to balance your needs for sleep, hydration, exercise and nutrition.As a trained chef, Trisha believes in losing weight without losing flavour. The 21-Day Reset is packed with over 60 delicious, simple recipes with all the macros and calories counted, so you can follow a plan that suits your weight-loss goals or simply enjoy tasty, healthy food.Get ready to discover the power of the reset button and kick-start your weight-loss journey!