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  Best of Bowls - Easy Delicious...

  Marlena Izdebska

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  Our recipes are a pleasure to prepare and are also visually appealing! With different variations of vegan and vegetarian components, every bowl fan is guaranteed to benefit! Clean Eating is a permanent trend. Recipes for breakfast, lunch and dinner hit the nerve of our nutrition-conscious society and show how easy and delicious healthy food can be. Our food styling tips will turn your bowl into a real eye-catcher. Quickly conjured up for a culinary delight.

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  Tell Me What to Eat If I Have...

  Elaine Magee

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  A revised, comprehensive guide to IBS, its possible causes, managing symptoms, plus a list of what you can eat and delicious recipes. 
   
  Irritable Bowel Syndrome (IBS) is one of the most common reasons for a visit to the doctor in the United States, Europe, and other parts of the Western world. Even so, the majority of patients who have IBS do not seek medical care, which may be because of fear, embarrassment, or the lack of effective treatments. IBS affects both genders and all races. Recent data shows that 14 to 24 percent of women and 5 to 19 percent of men in the United States and Great Britain have IBS. 
   
  If you have IBS, you are undoubtedly familiar with the link between your condition, your comfort, and what you eat or drink. Elaine Magee gives you positive advice about what foods you should eat almost every day, and whether you suffer from IBS constipation, IBS diarrhea predominant, or the type of IBS that includes both conditions. Easy-to-use tables list what foods are good for diarrhea, and for constipation, and which foods cause bloating or gastrointestinal distress. 
   
  This new edition of Tell Me What to Eat If I Have Irritable Bowel Syndrome contains an updated review of all the possible causes of IBS, including hormones and certain medications. It also includes nuggets of wisdom from Dr. Christine Frissora, MD, associate professor of gastroenterology at New York Presbyterian Hospital. 
   
  Also included are practical tips such as “The 5 Quickest Ways to 25 Grams of Fiber;” dozens of healthful, mouth-watering recipes; and practical supermarket and “eating out” advice from someone who has suffered from IBS for more than twenty years—the author.

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  Apple Cider Vinegar and Coconut...

  Katherine Brewer

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  There are numerous benefits for items traditionally found in the pantry. Apple cider vinegar and coconou oil are two such items that are not only called for in recipes as flavoring agents, but also have many uses outside of the kitchen.Apple cider vinegar and coconut oil have active components that can fight off bacteria, fungus, and yeast and even regulate metabolism. People who use apple cider vinegar and coconut oil on a regular basis report having fewer digestive issues, weight loss and a healthier appearance. This book will make it easy for you to enjoy the amazing benefits of these two superfoods. You will learn:• Tips to choose a good apple cider vinegar and coconut oil• Natural remedies for skin care, hair care, weight loss and other ailments• 26 delicious apple cider vinegar and coconut oil recipesDownload your copy of Apple Cider Vinegar and Coconut Oil now!

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  CakeLove in the Morning

  Warren Brown

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  A simple cookbook for breakfast—or brunch—to start the day off right!   In CakeLove in the Morning, Warren Brown, founder of the CakeLove bakeries, covers it all: pancakes and French toast, frittatas and omelets, quick breads and cereals, bacon and biscuits.   Explaining the basics and adding his own trademark twists on classic recipes, Brown shows how to make Coconut Waffles with Bananas Foster topping, Breakfast Lasagna, Multigrain Rum Raisin Scones, and much more. And true to his motto of “no cabinet unopened,” he also offers spreads, sauces, and salads to go along with your favorite breakfast and brunch dishes—so you’ll be prepared for a delicious and satisfying morning meal whether you’re cooking for yourself, feeding your family, or entertaining weekend guests.

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  Smart Casual - The...

  Alison Pearlman

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  “A delicious romp through America’s rapidly changing and diverging restaurant scene . . . an informative, witty, and delightful book.” —Andrew F. Smith, editor of The Oxford Encyclopedia of Food and Drink in America 
   
  Haute has blurred with homey cuisine in the last few decades, but how did this radical change happen, and what does it say about current attitudes toward taste? Here with the answers is food writer Alison Pearlman. In Smart Casual: The Transformation of Gourmet Restaurant Style in America, Pearlman investigates what she identifies as the increasing informality in the design of contemporary American restaurants.  
   
  By design, Pearlman does not just mean architecture. Her argument is more expansive—she is as interested in the style and presentation of food, the business plan, and the marketing of chefs as she is in the restaurant’s floor plan or menu design. Pearlman takes us hungrily inside the kitchens and dining rooms of restaurants coast to coast—from David Chang’s Momofuku noodle bar in New York to the seasonal, French-inspired cuisine of Alice Waters and Thomas Keller in California to the deconstructed comfort food of Homaro Cantu’s Moto in Chicago—to explore the different forms and flavors this casualization is taking.  
   
  Through lively on-the-scene observation and interviews with major players and chefs, Smart Casual will transport readers to restaurants around the country to learn the secrets to their success and popularity. It is certain to give foodies and restaurant-goers something delectable to chew on. 
   
  “This study is erudite and hip, written with both verve and a keen analytical eye.” —Ken Albala, author of Beans: A History

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  Zora Neale Hurston on Florida...

  Frederick Douglass Opie

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  Explore the African American foodways of early 20th century Florida through the life, work, and recipes of a celebrated author and Sunshine State native.   Author and anthropologist Zora Neale Hurston did for Florida what William Faulkner did for Mississippi, providing insight into a state’s history and culture through various styles of writing. In this book, historian Fred Opie explores food as a recurring theme in Hurston’s life and work. Beginning with her childhood in Eatonville, Florida, and the foodways of her family, Opie goes on to explore Hurston’s ethnographic recording of dishes and recipes as well as natural food remedies.   In other chapters, Opie examines African American foodways across Florida, including the importance of poultry and the social and political aspects of barbecue. Through simple dishes and recipes, foods prepared for everyday meals as well as special occasions, Opie offers a unique view of both Hurston and the food traditions in early twentieth-century Florida.

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