This is the complete reference guide to incorporating plant foods into your everyday diet. Each chapter combines facts and fun tips with fabulous recipes designed to target specific needs, ranging from afternoon pick-me-ups to stress busters. Lisa also includes family-friendly recipes that will have kids gulping down their veggies!
Do you want to lose weight, improve your health and feel vibrant and energised? The Supercharged Green Juice and Smoothie Diet takes green juicing to a whole new level with diet plans based on feel-good drinks boosted with nutrient-dense superfood ingredients to nourish and revitalise your body while you shift those extra pounds.
Australians are famous for their sun kissed, athletic physiques, and now Saimaa Miller, one of Australia's most respected health coaches, has written a guide to getting that same naturally healthy body this side of the equator.
Spain has more land under vine than any other country in Europe, and over the past thirty years has transformed its wine industry into one of the greatest in the world. This book introduces the wine-loving traveller to these regions providing a background to their wines and leading bodegas, or wineries.
The spike in global food prices in 2007-08 not only led to riots on several continents; it also reawakened fears about the world's future ability to feed itself, as growing populations place greater demands on agricultural systems operating in increasingly difficult environmental and climatic conditions.
The humble frite is an iconic, comfort food that never fails to bring pleasure to your plate. From childhood memories of fish and chips, moules and frites or burger and fries, this book embraces many different cooking styles and permutations of ingredients, from polenta and asparagus to the classic French frites Pont-Neufs or US-style skinny fries.
In Lift Your Mood, you will discover how to treat stress, Seasonal Affective Disorder (SAD), insomnia, low energy, and Pre-Menstrual Syndrome (PMS) without medication, just with simple changes to your diet.
In Dessert Island Wine Miles Lamber-Gocs gives both veteran and novice enophiles something to chuckle and think about when raising their glasses to Dionysus, the Wine-God. Tune in to the first ever interview with Dionysus. Chat with the owner of Gobs-of-Fruit Vineyards, Everywhere, USA. Be alerted to ...
Filled with intimate profiles of Oregon's ecologically responsible wineries and winemakers, this is the first book to spotlight green pioneers of the wine industry. Richly photographed, the book takes the reader into Oregon's famed vineyards and shows the work involved in sustainable viticulture, as ...
This is a reference guide to Californian Zinfandels, based on the 1997 crush, is complete with the winemaking philosophy and techniques by every important Zinfandel producer in the state of California.
The old but never stale favorite is followed from its still controversial origins to its position as the most familiar "ethnic food" in the US. Fabrizio Ungaro introduces 35 different types of the seemingly simple stuff (pasta made with squid's ink?), from the common spaghetti and penne to the atypical ...
In the late 1980's, Chile's wine industry was in a backward state and those of its wines that found their way out onto the international stage were little more than curiosities. In 1988, four Chilean wine professionals came together to make the best wines that Chile could offer. This book tells the story of that venture.
The founder of America's most award winning vineyard presents a fresh new science for grape growing in harmony with natural forces. Pioneering viticulture in Monterey, California, Meador called upon other sciences such as quantum physics to elucidate new hypotheses of "Hormonal Control Systems" and "plant ...
Covers almost every area of global food culture, whether singing the praises of offal; playing 'poisson roulette' with the deadly fugu fish in Tokyo; analysing the tea-dunking qualities of some classic British biscuits; or reminding us that a reindeer isn't just for Christmas, but tasty all year round.