- Table View
- List View
101 Champagnes: and other Sparkling Wines To Try Before You Die (includes Prosecco, Cava and other Fizz Favourites)
by David ZywWhether you love prosecco, cava, cremant or champagne, the UK’s love for all drinks sparkling and fizzy shows no sign of abating!Sparkling wine sales have increased by 76% in the last 5 years, and whatever your tipple, a delicious glass of fizz is no longer restricted to special anniversaries or occasions but is drunk all year round.This new book from wine expert David Zyw is sure to become the definitive guide to the best bubbles available.
Big Zuu's Big Eats: Delicious home cooking with West African and Middle Eastern vibes
by Big Zuu'No pressure, just food pleasure'Grime artist Big Zuu has a hidden talent - he has serious flair in the kitchen.Accompanying his BAFTA-winning TV series on Dave, Big Zuu's debut cookbook Big Zuu's Big Eats celebrates flavour, family and food with a West African twist. A self-taught chef, Big Zuu is determined to prove that cooking can be a fun and affordable experience - if you often find you can't be bothered to cook or prefer to kick back with a Big Mac, this book is a game changer.Discover more than 100 mouth-watering recipes infused with Zuu's signature style, including dishes from the show and brand new originals. From Doritos Fried Chicken, Sumac Sea Bass and Big Bang Broccoli to Mumma Zuu's Jollof Rice, Vegan Doner Kebabs and Swedish Cinnamandem Buns, Big Zuu's Big Eats will up your kitchen vibes and prove that you don't need a Michelin star education to chef up some serious food creations.
Grandpa Cacao: A Tale of Chocolate, from Farm to Family
by Elizabeth ZunonThis beautifully illustrated story connects past and present as a girl bakes a chocolate cake with her father and learns about her grandfather harvesting cacao beans in West Africa.Chocolate is the perfect treat, everywhere! As a little girl and her father bake her birthday cake together, Daddy tells the story of her Grandpa Cacao, a farmer from the Ivory Coast in West Africa. In a land where elephants roam and the air is hot and damp, Grandpa Cacao worked in his village to harvest cacao, the most important ingredient in chocolate. "Chocolate is a gift to you from Grandpa Cacao," Daddy says. "We can only enjoy chocolate treats thanks to farmers like him." Once the cake is baked, it's ready to eat, but this isn't her only birthday present. There's a special surprise waiting at the front door . . .
Grandpa Cacao: A Tale of Chocolate, from Farm to Family
by Elizabeth ZunonThis beautifully illustrated story connects past and present as a girl bakes a chocolate cake with her father and learns about her grandfather harvesting cacao beans in West Africa.Chocolate is the perfect treat, everywhere! As a little girl and her father bake her birthday cake together, Daddy tells the story of her Grandpa Cacao, a farmer from the Ivory Coast in West Africa. In a land where elephants roam and the air is hot and damp, Grandpa Cacao worked in his village to harvest cacao, the most important ingredient in chocolate. "Chocolate is a gift to you from Grandpa Cacao," Daddy says. "We can only enjoy chocolate treats thanks to farmers like him." Once the cake is baked, it's ready to eat, but this isn't her only birthday present. There's a special surprise waiting at the front door . . .
The Sweet Life: Desserts from Chanterelle
by Kate ZuckermanCreated by the award-winning pastry chef at New York City's renowned Chanterelle restaurant, this dessert cookbook offers delightful recipes for a plethora of sweet treats -- from tarts and cakes to custards, soufflv©s, and frozen desserts. 50 full-color photos. 15 line drawings.
The Lucky Drinker Cocktail Book
by Ciprian ZsragaThis book represents a journey in the world of cocktails from a historic point of view and in addition, treats deeply various aspects: from basic bar techniques to advanced innovative ideas that can be used to create impressive drinks: pressure infusion, clarification, smoking, ageing, fermentation and even spherification! The Lucky Drinker Cocktail Book covers everything from bar equipment to bar personalities and how they influence the world of drinking, what are the elements and what is the approach to create an outstanding cocktail, food and beverage pairing, alcohol intake but also how to calculate the cost of a cocktail: very important aspect that will help you to have a profitable cocktail menu. The Author Ciprian Zsraga trained in hospitality in Italy and since 2015 has become one of the leading bartenders in London. He has learned from some of the modern greats and at some of the world's best bars, including Artesian bar at The Langham Hotel and American bar at The Savoy. Ciprian started The Lucky Drinker as a blog dedicated to cocktails in 2017 with the aim to inspire, educate and spread his love and passion for cocktails. His ethos is: 'drink quality, drink in company and above all drink responsibly!'
Nutrition (Health and Medical Issues Today)
by Sharon K. ZoumbarisNutrition addresses the most hotly debated topics in the news today: obesity, food safety, irradiation, and vegetarianism and also describes the currently accepted principles of good nutrition for men, women, and children.Despite the abundance of advice on food and diet, more Americans are obese than ever before, diabetes rates are skyrocketing, and more foods are recalled due to contamination. It is high-time for non-biased answers to the question of what is healthy and safe to eat. Nutrition provides those answers. The book explains basic guidelines for healthy eating, along with the government's role in nutrition. It examines the issues of food safety and technology and the debates about genetically modified foods, organic foods, and vegetarian dining. Food bans, such as those on transfats are discussed, as are vitamins and supplements. After tracing the history of the study of nutrition and identifying principal researchers, the book examines seven major controversies in nutrition today. This basic guide to healthy eating will give both students and adults the tools they need to choose a diet that is healthy and safe.
Encyclopedia of Wellness [3 volumes]: From Açaà Berry to Yo-Yo Dieting [3 volumes]
by Sharon ZoumbarisThis wide-ranging encyclopedia addresses our rapidly changing understanding of health and wellness, providing a collection of essays that are up-to-date and comprehensive in both scope and breadth.Encyclopedia of Wellness: From Açaí Berry to Yo-Yo Dieting offers expert advice to anyone seeking information on a condition or illness. More than that, however, this three-volume resource is a compendium of practical information on how to reduce poor health choices and live a healthy, active, vibrant life.A source of basic, easily understandable entries on health and wellness, the encyclopedia covers an extraordinarily broad array of health-related topics including acupuncture, art therapy, biofeedback, food additives, nutrition labels, organic foods, and workplace wellness. Bulimia is covered, as are depression, autism, cancer, and environmental hazards. Essays examine issues related to healthy living for the mind and the body, stressing the importance of the mind-body connection to good health. Information is also offered on practical concerns such as medical savings accounts, changes in medical insurance, and the U.S. health care system. Throughout, the encyclopedia presents knowledge gleaned from new research on treatment and especially on choices in nutrition and exercise.
Mind Over Body: The Key to Lasting Weight Loss Is All in Your Head
by Nordine ZouaregThe true secret to weight-loss success is all in your head. Nordine Zouareg has helped thousands of clients get healthier, be happier, and lose weight for good. And in the process, he's discovered something astounding: the mental work his clients do before they start their diet and exercise plan is actually just as (if not more) important than the plan itself. In Mind Over Body, Nordine describes how everyone can find this mental motivation -- what he calls our "core desire" -- and then master the tools (visualization, meditation, affirmation) to keep on track with weight-loss goals. After readers develop this foundation, they move on to the inspiring nutrition and exercise plan--a simple, effective program developed to help shed weight and keep it off forever. You'll learn: The fool-proof method for preparing your mind -- and your body -- before you diet Thirty delicious foods that are the staples of the Mind Over Body eating plan When to cheat -- without blowing your diet How to get an effective workout in just 24 minutes a day The 10 commandments of mindful strength training As the fitness coach at Miraval Life in Balance spa, Nordine has worked with celebrities, business leaders, discerning travelers, and soccer moms all across North America. Rated the #1 spa by Conde Nast Traveler, the #1 destination spa by Travel and Leisure, and the top spa in American by Zagat, Miraval has become the premier destination for bringing people?s lives into balance and teaching them how to live mindfully. Now, in Mind Over Body, Nordine teaches the same program that has proven wildly successful for his clients (and himself!) for the past twenty years. Learn how to determine your true fitness goals...and get the tools you need to finally make it come true!
Super Healthy Snacks and Treats: More than 60 easy recipes for energizing, delicious snacks free from gluten, dairy, refined sugar and eggs
by Jenna ZoeWhen Jenna Zoe decided to clean up her eating, she started to devise recipes that would allow her to enjoy treats made with ingredients that her body could harness for well-being, vitality and sustenance. Super Healthy Snacks and Treats will inspire you to change the way you snack, and see and feel the benefits in no time. Jenna replaces refined sugar with natural sweeteners such as agave syrup and maple syrup; wheat flour with wheat-free alternatives; and dairy with nut milks and health-giving oils. And she packs the snacks with fruit, vegetables, nuts, seeds and other superfoods to furnish your body with long-term health-enhancing vitamins and minerals. The chapters are Breakfasts, Power Snacks, Party Snacks, Dips & Dippers, Sweet Bites, Cookies and Bakes. There are kale chips, dips like edamame and miso or light babaganoush, gluten-free crackers, almond butter cups, chocolate chip coconut cookies, no-bake crispie cakes, banana bread and cinnamon buns. Lots of ideas would suit children's lunchboxes.
Vegan Paleo: Protein-rich plant-based recipes for well-being and vitality
by Jenna Zoe'Plant-based Paleo certainly delivers on its promise ... its recipes are interesting, healthy and tasty and will bring some variation to your meal time repertoire.' Handmade magazineSources say that before our ancestors learned to hunt, they ate a raw diet comprised of what they could gather in the wilderness. The plant-based diet gave us everything we needed then, and it does now! Plant proteins are easier for the body to absorb than animal proteins. A plant-based diet provides 10–15% of calories from protein, a safe intake for a healthy human. When eating a raw diet, nuts, sprouts, seeds, sprouted grains and leafy greens are examples of foods that are especially protein-rich. Recommended calcium intake is more healthfully achieved by eating leafy green vegetables like kale, and other calcium rich non-dairy foods like broccoli, seaweed, sesame seeds, and sprouted quinoa. Plants absorb calcium from soil; animals eat these plants to satisfy their hunger and nutrient needs. A plant-based diet goes straight to the source for healthy, easily absorbed calcium and much more. Jenna has created recipes to be enjoyed at any time of the day. Try Hemp Tabbouleh with Mint and Pomegranate, Kale Caesar Salad, Sweet Potato Gnocchi, Portobello Pizza Caps, Mango-Avocado Rolls, Raw Vegan Taco Salad, Cauli-Pops, Eggplant ‘bacon’, Raw Pad Thai, and for a sweet tooth Homemade Coconut Yogurt.
Boards, Platters, Plates: Recipes for Entertaining, Sharing, and Snacking
by Maria ZizkaMore than 30 platters and boards for every occasion—from a casual lunch to a generous party offering—with recipes for individual components and information on how to build the perfect spread.
Cook Color: A Rainbow of 100 Recipes
by Maria ZizkaEat the rainbow. Cook Color celebrates the beauty of fresh fruits, vegetables, herbs, and spices, in a collection of 100 all-natural, monochrome recipes that reveal a tantalizing world of taste, texture, and seasonal eating like you've never seen before. What is the flavor of sunshine? The taste of forest green? Does the red of a pepper evoke the warmth of its spice? Cook Color reveals a whole new way of thinking about food. Author Maria Zizka introduces readers to ideas from color theory and cooking sciences, explaining how to master food styling and cooking techniques to enhance and preserve color, without any artificial additives. But cooking by color isn&’t just about looks; it is an approach that draws connections between aesthetics, seasonality, and flavor. Arranged in a gradient, the recipes begin with creamy shades of white—from a coconut cod and rice bowl to a garlicky bean and cauliflower salad. Yellows evoke the bright flavors in Margarita Bars, reds bring forward fiery tastes in dishes like Mapo Ragù with Rice Cakes, and greens highlight fresh and herbal flavors with dishes like Matcha and Mint Ice Cream Sundae or Zhoug-Marinated Feta and Fava Toasts. Blues, purples, and blacks present revelations: a butterfly pea flower boa stuffed with blue oyster mushroom, a classic Italian grape focaccia turned on its head with the addition of purple ube, and elegant black tahini cookies. To tie it all together, Zizka presents a special section of Color Menus, where she teaches readers how to use food to create palettes that evoke a sense of season, theme, or even a place: a Valentine&’s menu decorated with red and pink indulgences, a spring menu featuring all fresh flavors and pastel tones, a seafood-focused menu of blue and coral hues to conjure a tropical ocean vibe. Cook Color is a celebration of eating beautifully and creatively, at any moment and for any occasion.
The Newlywed Table: A Cookbook to Start Your Life Together
by Maria ZizkaA cookbook encouraging newlyweds to cook at home, cook as a team, and set up a home kitchen they&’ll want to cook in day after day; with recipes for classic and modern dishes to build the couple&’s culinary arsenal, plus a keepsake element so couples can record their cooking and entertaining efforts.
One-Bowl Meals: Simple, Nourishing, Delicious
by Maria ZizkaA versatile and tasty approach to creating a complete meal, One-Bowl Meals features 30 compositions made from a variety of bases and mix-and-match component toppings, offering endless possibility and inspiration.
The Korean Book of Happiness: Joy, resilience and the art of giving
by BARBARA J. ZITWERFrom the very first moment she set foot in South Korea, Barbara Zitwer, literary agent to some of the most celebrated, prize-winning Korean authors, fell head-over-heels in love, discovering there a renewed sense of happiness and energy. In this witty, charming book, Zitwer shares all that she has learnt about this fascinating country: a vibrant, global powerhouse of culture and industry with an enduring devotion to the ancient philosophies of Han, Heung and Jeong (resilience, joy and the art of giving).We follow Zitwer as she travels from the buzzing capital of Seoul to a meeting with Buddhist nuns in the mountains, from the bizarre theme park within the Demilitarized Zone to the tropical island of Jeju, home to Haenyeo, the inspirational, octogenarian, female divers. Along the way she regales us with hilarious anecdotes of her cultural faux pas, top travel tips and local recipes as well as magical moments of understanding and connection.The Korean Book of Happiness invites you to explore a beguiling culture and learn how the Korean way can make your life happier and more fulfilled.
Wicked Cupcakes!
by Luisa ZissmanLuisa Zissman shot to fame when she became the runner-up in the 2013 series of the BBC's The Apprentice. A baker by trade, Luisa has been running her hugely successful St Albans cake shop, Dixie's Cupcakery, since 2011. It is her mission to show the world that you don't need a lot of time or complicated ingredients to create show-stopping cupcakes like hers.In true Luisa style, her cupcakes are bold and brassy - a treat for the eyes as well as the tastebuds. Whatever the occasion, she has a cupcake that's the perfect fit: cocktail cupcakes for a girls' night in; ooh la la cupcakes for romantic liaisons; Dixie cakes, which are perfect cakes for busy mums to cook with their kids; vintage cakes for a stylish soiree and quirky cupcakes with unusual flavours, such as the genius Love Me Hate Me Marmite and Chocolate cupcake.Packed with helpful advice on how to make and decorate your cakes, Luisa's book will put the fun and sparkle back into your kitchen!
Brew Beer Like a Yeti: Traditional Techniques and Recipes for Unconventional Ales, Gruits, and Other Ferments Using Minimal Hops
by Jereme ZimmermanExperimentation, mystery, resourcefulness, and above all, fun—these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate a single ingredient—hops—and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people’s discovery that grain could be malted and fermented into beer. Like his first book, Make Mead Like a Viking, Jereme Zimmerman’s Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling, mysticism, and folklore back to the brewing process, including a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers. More importantly, under the guidance of “the world’s only peace-loving, green-living Appalachian Yeti Viking,” readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.
Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers
by Jereme ZimmermanA complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations—no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead—arguably the world’s oldest fermented alcoholic beverage—can be not only uncomplicated but fun. Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore: • The importance of local and unpasteurized honey for both flavor and health benefits; • Why modern homebrewing practices, materials, and chemicals work but aren’t necessary; • How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines; • Hops’ recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits; • The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well; • Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more! Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past—and its focus on the use of unnatural chemicals—or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but—like Odin’s ever-seeking eye—focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.
Simple Italian Cookery
by Aldo ZilliIn Simple Italian Cookery, Aldo Zilli proves just how easy it is to bring a taste of Italy to your kitchen. The book includes Soups and Starters; Rice Dishes and Pasta Sauces; Fish; Meat; Chicken and, of course, a selection of delicious desserts. Aldo demonstrates 40 delicious Italian recipes, each with simple step-by-step instructions. From the ever popular Spaghetti with a Quick Tomato Sauce to Tagliatelle Carbonara and a truly foolproof Tiramisu, Aldo includes all the most popular Italian dishes. For a taste of something a little more exotic, why not try Seared Tuna Sicilian-style, or Rump Steak Paillard grilled with Raddichio, Olive Oil and Lemon Dressing? With colour photographs to accompany each stage of the recipe, Aldo's foolproof instructions will guarantee even the novice excellent results every time.
Handbook of Vitamins
by Janos Zempleni John W. Suttie Patrick J. Stover Jesse F. GregoryWithin the last few years, knowledge about vitamins has increased dramatically, resulting in improved understanding of human requirements for many vitamins. This new edition of a bestseller presents comprehensive summaries that analyze the chemical, physiological, and nutritional relationships, as well as highlight newly identified functions, for a
I'm Still Here: Creating a better life for a loved one living with Alzheimer's
by John ZeiselThe unfortunate popular perception is that when someone is diagnosed with Alzheimer's or dementia, they are immediately lost to themselves, to those who love them and to those they love. In I'M STILL HERE, John Zeisel shows how you can connect with someone through the fog of dementia and build a relationship with the person within.This groundbreaking book focuses on connecting with Alzheimer's sufferers through the abilities that don't diminish over the course of the disease, such as understanding music, art, facial expressions and touch.By harnessing these capacities, and by using other approaches to treatment, this book demonstrates how it is possible to offer sufferers a quality of life with a connection to others and to the world around them.
SymmetryBreakfast: Cook-Love-Share
by Michael Zee'One of the 20 best food books of 2016' The GuardianSymmetryBreakfast is a beautiful cookbook for foodies and feeders who wonder why breakfast has to be out of a box. It's for people who love exploring diverse foods, those who get a kick out of hosting friends and family, and those who like making food look pretty on the plate. Through inspirational food and gorgeous photography, it explores what breakfast is and what it means to people around the world. From Hawaiian Loco Moco and Russian blinis, to Spanish churros and New York bagels, it surprises with the foreign and delights with the familiar.With over 90 delicious recipes and cocktails for perfectly plated breakfasts, more complex dishes for seasoned cooks and recipes with a great story behind them, SymmetryBreakfast will make you hungry, cheer you up and change the way you think about breakfast.
Zao Fan: Breakfast of China
by Michael ZeeLet Michael Zee, creator of the popular SymmetryBreakfast account, be your knowledgeable guide to breakfast in China. Contains over 40 recipes with QR codes that allow you to watch how the dishes are made in ChinaBreakfast in China is an important affair. At dawn, the streets come alive with vendors setting up for the morning breakfast rush. Each will have their speciality that they make day in, day out, honing their recipe over years, and even generations. Locals are spoilt for choice, with a huge variety of spicy noodles, plump dumplings and fluffy buns all made fresh to order right on their doorsteps.Michael Zee, creator of the popular SymmetryBreakfast account, has eaten his way around China, hunting down the very best versions of these morning favourites and recreating them at home so that you can too. In China, these are recipes devised for speed and convenience and so are also perfect for filling lunches, nourishing dinners and quick and tasty snacks.Why not try:Dan dan mian – Sichuanese street-style noodles with a sesame paste sauceJian bing – savoury filled crêpeXiaolongbao – steamed Shangainese soup dumplingsYoutiao – sweetened fried dough sticks, delicious dipped in fresh soy milk or covered in soft serve ice creamWith Michael as your knowledgeable tour guide, you'll be transported to the bustling streets of China, see the mesmeric pulling of noodles and pleating of dumplings and be fully immersed in one of the most exciting and diverse food cultures in the world.
Norteña: Authentic Family Recipes from Northern Mexico
by null Karla ZazuetaPassed down through the generations of Karla Zazueta’s family, she explores cooking techniques and ingredients brought in from lesser explored regions. This is a true taste of northern Mexico using fresh produce, bursting with flavour, colour and – crucially – history. The Mexican cuisine that most people are familiar with is from the centre or the south of the country, but in Norteña, Karla Zazueta shares the dishes and ways of cooking that she grew up with. Norteña – meaning ‘northerner’ – tells the tale of the northern states of Mexico – of the coastlines and fresh seafood, the cattle ranches, sun-ripened fruit and vegetables and the family gatherings around the table. The recipes in the book include the world-famous Baja fish tacos, ‘piggy’ pinto beans, vegan chorizo, crab tostadas, sopes (corn patties) served in a tomato broth and empanadas californianas (shredded beef empanadas), all accompanied by mouth-watering spicy salsas, fresh queso and zingy salads. There are recipes para la sed (for the thirst), which includes the best margaritas. The book ends on something sweet, with recipes such as Mexican flan and camotes (sweet potato poached until tender in a sweet, spiced syrup). The recipes are accompanied by longer texts that describe the different cultural events and influences that play such a huge part in the cuisine, such as the tamales estilo Sinaloa, wrapped with special care at Christmas time. Karla’s understanding of flavour shines through in her recipes and she suggests substitutes throughout so you can recreate the authentic taste using ingredients from the supermarket. In addition, many of the meat and fish dishes are given a vegetarian alternative so that you can adapt the recipes for everyone to enjoy. By sharing her family recipes, taking influence from her travels and tastes, Karla makes sure that each dish is packed with flavour but also cooked with love. Let yourself be transported to the Baja peninsula, rolling corn tortillas in the sun, sipping on a refreshing michelada and cooled by the breeze coming in from the sea. Contents Buenos Dias/Good Morning Esenciales Norteñas/Northern Essentials Algo Picosito/Something Spicy Del Huerto/From the Garden Del Mar/From the Sea Del Rancho/From the Ranch Final Dulce/Sweet Ending Para la Sed/For the Thirst Carne Asada/Mexican Feast