The DASH diet has been named by U.S. News & World Report year after year as its #1 choice in Best Diets Overall, Best Diets for Healthy Eating, and Best Diabetes Diets.
Based on research by the National Institutes of Health, and endorsed by top-tier medical institutions like the Mayo Clinic and the American Heart Association, the DASH diet is a scientifically proven method to lose weight, lower blood pressure, lower cholesterol levels, and a reduce your risk of diabetes.
In The DASH Diet Health Plan, best-selling health and nutrition author John Chatham compiles the findings of the medical and scientific community, alongside dozens of DASH diet recipes, to make it easy to put the DASH diet into action.
With The DASH Diet Health Plan you will get:
· 99 DASH diet recipes for every meal, including hearty breakfasts and satisfying dinners
· A guide to 147 Dash diet foods, ranging from meats and seafood to sweets
· Tips for navigating the grocery store and choosing the right DASH diet foods for you and your family
· 28-day DASH to Fitness workout plan, which provides step-by-step exercise routines to accelerate your weight loss and jump-start your health regimen
· 14-day Menu Planner to help you easily get started on the DASH diet
From slow cooked stews to quick stir-fries to easy skillet dinners, the one-pot meal is a worldwide staple. Across continents and cultures, everyone appreciates the simplicity and fuss-free nature of a meal made in one vessel, whether it's a wok, a pot, or a casserole dish. In One-Pot Wonders, famed cookbook author and food authority Clifford A. Wright presents the world's favorite one-pot meals.
One-Pot Wonders features 250 recipes from every corner of the globe, each of them as simple as they are delicious. Offering less fuss, easy clean up, and straightforward cooking techniques, these recipes not only offer easy dinner solutions but real, homestyle food that represents the real way that people cook the world over. Plus, each recipe includes Wright's enlightening and delightful notes on the history and culture related to it.Features 250 recipes that are as great-tasting as they are simple to prepareWritten by Clifford A. Wright, author of cookbooks such as Hot and Cheesy, The Best Soups in the World, and Bake Until Bubbly
Includes quiches, casseroles, soups, stews, stir-fries, pies, skillet meals, and more
In One-Pot Wonders, Clifford A. Wright takes you on a tour of global food cultures while showing you exactly how easy it is to delight your family with delicious, comforting food.
ونظراً للأهمية الكبرى التي أولاها تعالى للتكبير، ولما في إهمال التكبير وتركه من جريمة إنسانية كبرى بحقِّ الذبيح ، بل هي الشرك بعينه والكفر المصرَّح به.. وخشية على بني الإنسان من الهلاك لم يسعْنا إلاَّ إيلاء هذا البحثِ المرعب إهمالُهُ بالغَ اهتمامِنا وعظيمَ التفاتنا..
وقانا الله وإيَّاكم إهمال القرآن العظيم وهجره هجراً عملياً فنكون كالتي نقضت غزلها من بعد قوة أنكاثاً.
وندعوا الله تعالى التقيد بالذكر المسموع فلا تقع علينا وبحقنا شكوى رسوله الكريم صلى الله عليه وسلم: ( وَقَالَ الرَّسُولُ يَا رَبِّ إِنَّ قَوْمِي اتَّخَذُوا هَذَا الْقُرْآنَ مَهْجُوراً)
Tuscookany The flavours of Tuscany
and non-traditional recipes
Not just a recipe
book, but a genuine overview of Tuscany's culinary history and culture, a
journey in images through photographs taken specifically by expert photographers.
includes recipes but also dishes enhanced by the creative touch of the
Tuscookany chefs who carefully selected and wrote them with valuable tips on
the wine pairings with local wines.
Paola Baccetti at Casa Ombuto, Franco Palandra at Torre del Tartufo, and Laura
Giusti at Bellorcia and the Mediterranean chef at Casa Ombuto generously
offered a repertoire of recipes including their own family favorites.
To discover the true taste of Tuscany, we traveled to the three
Tuscookany villas: Here food lovers from around the world gather to perfect the
art of cooking Italian.
Torre del Tartufo (“Tower of Truffles”), an 16th century hill-top villa
nested in Italy’s truffle country near the Etruscan village of Arezzo is one of three impressive stone villas
belonging to Tuscookany, which transformed the landmark properties into venues for
deluxe cooking vacations.
Tuscookany’s 17th century Casa Ombuto, on 80 magnificent acres, is a few miles from Poppi, one of the most beautiful villages in Italy.
Bellorcia villa in the Orcia Valley, neighbors Cetona.
Among its many awards,
Tuscookany was named by The Observer as one of the “Top ten cookery schools in
Europe”. At these luxurious accommodations, small groups of participants are
instructed by some of the most respected Italian chefs in the region.
Tuscookany which was
founded 1999 selects their chef-instructors as much for their superior culinary
abilities as their enjoyment of teaching. Like all great chefs, they learned to
cook in their mother’s and grandmother’s – and in some cases their great
grandmother’s, kitchens. The rustic dishes use simple, fresh ingredients. This
is slow-cooked, richly flavored fare that draws seasonally from the garden,
pasture and fields. At a long farmhouse table set beneath an awning of
flowering vines participants share the dishes they’ve prepared.
For more info about Tuscookany or "The flavours of Tuscany" please visit www.tuscookany.com
“The fact that everything she makes is gluten-free is astonishing.” —Food & Wine
When doctors diagnosed Silvana Nardone’s son with intolerances to gluten and dairy, she embarked on a quest to develop dishes for the toughest critics of all: her kids. To do so, she drew on her experience as a professional baker and her work in magazine test kitchens. She deciphered labels and tested obsessively. The result: dishes that taste exactly like their supermarket, bakery, and take-out counterparts, from Cinnamon-Swirl Pancakes to Crispy Chicken Taquitos to Baked Ham-and-Cheese Manicotti. Every mom on the block will want the recipes for her high-rising, light sandwich loaf, deep-dish pizza, and chocolate-chip cookie dough ice cream sandwiches.
Silvana shares every last secret she has learned over the years from her formulations of gluten-free all-purpose flour; pancake, waffle, and biscuit mix; homemade and rich-tasting nondairy substitutes for milk, yogurt, and ricotta; and other essentials that are key to making the best food possible.
Lunch itself has galvanized political movements and been at the center of efforts to address poverty and malnutrition; the American School Lunch Act of 1946 enforced the notion that lunch could represent the very health of the nation, and sit-ins and protests at lunch counters in the 1960s thrust this space into moral territory. Issues of who cooks lunch, who eats what, and how and when we eat in public institutions continue to spur activists.
Exploring the rich history and culture of this most-observed and versatile meal, Lunch draws on a wide range of sources:
Letters and memoirsFiction CookbooksInstitutional recordsArt and popular mediaTea room menus Lunch truck Twitter feeds, and more
Elias considers the history of lunch not only in America, but around the world to reveal the rich traditions and considerable changes this meal has influenced over the years.