Cooking with Clara

Author: Clara Lizio Melchiorre

Publisher: Skyhorse


Category: Cooking

Page: 160

View: 326

Everybody Can Cook Italian! The daughter of the famous “Mama Celeste” Lizio of pizza fame—but never overshadowed by her mom—Clara Lizio Melchiorre brought sophistication, personalization, and incredible flavor to every dish she touched. In the 1980s she opened her namesake restaurant, which has become a Chicago-area legend. For many years, the restaurant was her home away from home. Her customers were her family. Just as this book was being published, the author passed away peacefully at the age of eighty-two. It was her lifelong goal to publish her recipes and techniques. She dreamed of passing on her love of cooking to as many people as she could.
Health & Fitness

Weight Success for a Lifetime

Author: Carol Simontacchi

Publisher: Basic Health Publications, Inc.


Category: Health & Fitness

Page: 309

View: 276

This book helps readers learn how to eat and enjoy healthy, nutrient-dense foods and teaches how to develop positive, lifelong nutritional and lifestyle habits. Each person has a unique array of health issues and if these issues are not addressed it's impossible to find a lasting solution. Carol Simontacchi has devised a comprehensive 48 week program that helps readers discover their individual health issues and deal with them through professional guidance and understanding. This program will produce long term weight loss for a lifetime of health and fitness.
Sports & Recreation

The Cycling Chef: Recipes for Getting Lean and Fuelling the Machine

Author: Alan Murchison

Publisher: Bloomsbury Publishing


Category: Sports & Recreation

Page: 192

View: 746

'I can't think of a finer chef to have written a book on nutrition and diet for athletes' – Tom Kerridge 'Alan's food is simple, yet tasty and powerful. He's been a key component for my training and racing.' - Alex Dowsett, World Tour rider, former World Hour Record Holder and national champion 'Alan has completely changed my perception of what an athlete's diet can look like.' - Elinor Barker, multiple world champion and Olympic gold medallist A must-have recipe book designed for cyclists of all levels, written by Alan Murchison – a Michelin-starred chef and champion athlete who now cooks for British Cycling's elite athletes. As a cyclist, you can have the most amazing diet, but if that isn't balanced with the right training load, you can still end up piling on the pounds, which will slow you down. Michelin-starred chef and leading sports nutritionist Alan Murchison reveals how you can enjoy delicious, nutritionally balanced food and achieve sustainable long-term weight loss whilst positively impacting your cycling performance. A follow-up to Alan's award-winning The Cycling Chef, this is flavoursome food to get you lean and make you go faster.

Can I Have That Recipe!

Author: Beatrice Sikon



Category: Cooking

Page: 158

View: 754

This is a starter cookbook which includes tasty recipes, easy to acquire cooking techniques plus great ideas for the final presentation. By using this guide, you will build confidence in preparing delicious meals on a regular basis. You will be encouraged to vary the recipes that you've mastered by incorporating additional ingredients or substituting seasonings. Can I Have That Recipe! will serve as the initial step in a lifetime of exploring more complex recipes that will allow you to move from novice cook to creator of a great meal. It shows you where to begin and leaves you with a well-rounded repertoire for the kitchen.
Business & Economics

25 Recipes of Inventive Simplification

Author: Enrico Franzolin

Publisher: Lulu Press, Inc


Category: Business & Economics


View: 725

Witty, personal and easy to read the 25 Recipes of Inventive Simplification gives practical insights on doing the seemingly impossible - doubling both a product’s value and pure profit through ingenious innovative solutions and Lean principles. Written by a successful Italian entrepreneur, inventor and chemical engineer Enrico Franzolin, each chapter also features personal stories and real-life examples on how to find ingenious solutions to seemingly complex problems.

The Essential New York Times Cookbook: Classic Recipes for a New Century

Author: Amanda Hesser

Publisher: W. W. Norton & Company


Category: Cooking

Page: 960

View: 929

A New York Times bestseller and Winner of the James Beard Award: All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.

The Alaska Homegrown Cookbook


Publisher: Graphic Arts Books


Category: Cooking

Page: 225

View: 638

Compiled by the editors of Alaska Northwest Books, The Alaska Homegrown Cookbook contains the best recipes from dozens of Alaska Northwest cookbooks published over the past forty years. It includes appetizers, salads and soups, native fruits and vegetables, baking and desserts, beef, poultry and of course, seafood. In addition there is a section on recipes for wild game as well as side dishes, and even beverages such as Alaska Cranberry Tea. Here are over 200 of the best recipes from the Last Frontier with an introduction by Alaskan chef, Kirsten Dixon. Illustrated with line drawings and black and white photos. A must have for Native Alaskans and visitors alike.

Master Recipes from the Herbal Apothecary

Author: JJ Pursell

Publisher: Timber Press


Category: Medical

Page: 288

View: 468

“This incredible, in-depth, and easy-to-access resource is a must for all of us who wish to learn more about healing ourselves through the plant world.” —Shiva Rose, actress, activist, and founder of The Local Rose JJ Pursell, the bestselling author of The Herbal Apothecary, is back with a complete, one-stop resource for herbal remedies that heal and nurture the whole family. Master Recipes from the Herbal Apothecary offers safe, trusted natural remedies written by a board-certified naturopathic physician. It starts with master recipes for tinctures, salves, teas, capsules, oils, washes, and more. Once you understand how to make these basic formulations, you can access the more than 375 specific recipes that address a range of health concerns from the common cold and headaches to insomnia and digestive issues. Comprehensive, thoroughly researched, and beautifully packaged, Master Recipes from the Herbal Apothecary will become your go-to guide for sustained health and wellness.

Pressure Cooker Recipes for Soups, Fish, Meats, Savouries, Vegetables, Puddings, Sauces, Cereals, Jams, Etc. and Bottling or Canning to Preserve Food

Author: Anon.

Publisher: Read Books Ltd


Category: Cooking

Page: 152

View: 961

This early work is a fascinating read for the cookery enthusiast or historian, but also contains a wealth of information about pressure cooking that is still useful and practical today. Contents Include: Soups, Fish, Meats, Stuffings for Meat and Poultry, Savouries, Vegetables, Puddings, Sauces, Cereals, and Jams, Bottling or Canning. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.