Japanese Cooking - Southern Cooking - Cooking Christmas - Scientific Cooking
Camp Cooking - Cook Vegan - Cook Grill - Cookware
The book encourages an understanding of heart disease, who is most at risk, and highlights the importance of healthy eating as a preventative measure against this disease. It provides 83 delicious, accessible recipes specifically designed to lower cholesterol. Meal ideas are packed with fruits and salads, lean meats and oily fish, nuts and low-fat dairy produce. Cooking for a Healthy Heart also includes ideas for special occasions, such as celebration meals, meals for one and quick and healthy snacks.
About the Author
Jacqui Morrell (nee Lynas) is a registered dietitian with a specialist interest in heart health. She is an acknowledged expert in her field with over 25 years' experience in clinical practice and working for the cholesterol charity Heart UK. She is a regular contributor to medical textbooks, journals and magazines, as well as being a popular speaker at scientific meetings. Heart UK is the country's leading cholesterol charity and is committed to preventing premature deaths caused by high cholesterol and cardiovascular disease.
Welcome to a world where mysticism and science collide, and supernatural powers are derived from either science or religion. At the heart of this world is Academy City, an advanced metropolis whose population is comprised mostly of students. The majority of students are enrolled in the city's "Power Curriculum Program," where they must learn to master their latent psychic powers. Out of several million students, only seven are deemed powerful enough to have Level 5 status.Meet Mikoto Misaka, the third most powerful Level 5 esper in Academy City. Together with her best friend Kuroko Shirai and the other members of Judgment, a student-run law enforcement agency, Mikoto delves deep into the dark heart of the scientific sprawl she calls home and uncovers secrets she wishes she hadn't!
'Waters is a legend' Jay Rayner
A champion of organic, locally produced and seasonal food and founder of acclaimed Californian restaurant Chez Panisse, Alice Waters has recently been awarded the Légion d'honneur in France for her contributions to food culture. In this book, she explores the simplest of dishes in the most delicious of ways, with fresh, sustainable ingredients a must, even encouraging cooks to plant their own garden.
From orange and olive salad to lemon curd and ginger snaps, Waters constantly emphasizes the joys and ease of cooking with local, fresh food, whether in soups, salads or sensual, classic desserts.
Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment – and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.
About The Author
Alice Waters, chef, author, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients. Over the course of nearly forty years, Chez Panisse has helped create a community of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients. Waters is Vice President of Slow Food International, and author of eight books, including The Art of Simple Food: Notes and Recipes from a Delicious Revolution, from which this selection is taken. She was awarded the French Legion d'Honneur in 2010.
How to Cook Articles
How to Cook Books