Lose weight while still enjoying the foods you love, with the 5 2 Diet.
The 5 2 Diet, also known as the "Fast Diet," is a system for effective and healthy weight loss. On a 5 2 Fast Diet, you'll eat normally for 5 days each week, and restrict your calories for 2 days. The 5 2 Diet Cookbook will show you how to start an effective 5 2 Fast Diet. On a 5 2 Diet, you will not have to buy expensive meal replacements, or give up the foods you love. The 5 2 Diet Cookbook teaches you how to begin a 5 2 Diet, with over 75 easy and enjoyable 5 2 Fast Diet recipes.
The 5 2 Diet Cookbook will give you everything you need to get started on the revolutionary 5 2 Fast Diet, with:
More than 75 Fast Diet recipes for satisfying 5 2 Diet meals, including favorites like Blueberry Pancakes, Classic Beef Chili, and Cinnamon-Sugar Crisps
Overview of the 5 2 Fast Diet, and how a 5 2 Diet can help you lose weight and reduce your risk of heart disease and diabetes
4 weeks of 5 2 Diet meal plans
10 Fast Diet steps for a successful 5 2 Diet
List of approved 5 2 Diet foods, so you can eat smart during your Fast Diet
The 5 2 Diet Cookbook provides the essential tools you need to begin a Fast Diet, so you can lose weight and keep it off.
'A very special book' DIANA HENRY.
'Perfect' NINA STIBBE.
The Little Library Year takes you through a full twelve months in award-winning food writer Kate Young's kitchen. Here are frugal January meals enjoyed alone with a classic comfort read, as well as summer feasts to be eaten outdoors with the perfect beach read to hand.
Beautifully photographed throughout, The Little Library Year is full of delicious seasonal recipes, menus and reading recommendations.
'A wonderful, brilliant book' RUBY TANDOH.
'The best present a food-obsessed bookworm could ask for' OLIA HERCULES.
'Tender, gorgeous, clever and generous' ELLA RISBRIDGER.
'Bibliophile foodies have a treat in store for them. Many treats, in fact' JASPER FFORDE.
Wholesome recipes, bold flavours and easy cheats to create a true taste of India in a modern kitchen
'20 Best New Cookbooks of 2018' Independent
'3 Comfort Food Cookbooks For Autumn' Huffpost UK
'Her style of simple yet delicious Indian recipes will take you on a journey through this extravagant cuisine' Dr Rupy Aujla
Food writer Mallika Basu grew up enjoying exotic flavours from across India in an unconventional, bustling home in Kolkata – and then spent years recreating them in a London kitchen. Now she shares those recipes, techniques and shortcuts so you too can cook wholesome, real Indian food simply.
Embrace weekday dinners with lightly spiced fish curry, wok-friendly Goan chilli beef fry or silken kofta curry made with packs of ready-rolled meatballs. For leisurely weekends, tuck into a feast of Vindaloo pulled pork; give your Sunday roast a sumptuous twist with spicy marinades, or enjoy a whole roasted cauliflower encrusted with nut butter. And that's before you even think about swirling dosa and more for a full-on Indian brunch...
Mallika's recipes respect the past and celebrate the present in an easy and informal way that will broaden your understanding of Indian cooking, and inspire you to return to these simple recipes time and time again.
In the second of the River Cottage Handbook series, Pam Corbin explains how to turn Britain's seasonal gluts of fruit, vegetables, flowers and herbs into delicious preserves to enjoy all year around.
Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese and sloe gin, to fresh new combinations such as apple butter, cucumber pickle and nettle pesto.
The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes and full-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, Preserves is a concise and inspiring guide to an age-old art for kitchen beginners and keen preservers alike.
Fatty liver is a condition that currently affects almost a third of the US population. This is mainly due to excessive alcohol consumption, unhealthy food choices, and sedentary lifestyles. Left unchecked, fatty liver can cause damage to the liver and lead to serious medical conditions such as liver fibrosis or scarring, and cirrhosis, which can be fatal.
As of this writing, there are no FDA approved medications for the direct treatment of fatty liver. Fortunately, and if diagnosed early, this condition is easily reversible by making changes in the patient’s diet and lifestyle.
Various studies have shown that a low carb diet can help reverse fatty liver disease or at least alleviate much of its symptoms.
This cookbook aims to provide a source of inspiration as to how one can get started cooking healthy, yet tasty low carb meals that can help combat fatty liver disease.
This cookbook is a New Mexico classic. It features an assortment of recipes from the kitchens of New Mexico homes and restaurants, many of which have been featured in the pages of New Mexico Magazine. Inside you will learn how to prepare chile and how to build an horno as well as find recipes for traditional favorites including tortillas, guacamole, posole, biscochitos, sopaipillas, and sangria. Additionally, you will find dishes like fettine di manzo alla pizzaiola and moussaka alongside recipes for obscure regional specialties like Santa Clara Bread Pudding, High Country Pea Soup, Las Cruces Pecan Pralines, and Silver City Nuggets.
Savor and share the joys of New Mexican cooking as you prepare more than one hundred dishes from across the state in this remarkable collection of outstanding recipes.
Debunking the myths surrounding the complexity and accessibility of Japanese food, Reiko Hashimoto's new book is packed full of delicious dishes for a sustainable, slimming diet and long healthy lifestyle.
The benefits of the Japanese diet are explored in detail – for example slim physique, stable blood sugar, increased joint flexibility and a longer lifespan – followed by an introduction to key Japanese fresh and store cupboard essentials.
With easy to follow instructions, the 100–120 recipes found in this book vary from basics to the more technically complex, perfect for all those wishing to perfect the art of Japanese home cooking.
Brand new photography will accompany the majority of the recipes, and menu plans will be provided to allow the reader to plan for dinner parties and special occasions. Nutritional details give context to the recipes and allow those following 5:2 or a calorie-based diet to enjoy the recipes.
With Japanese food so enjoyed in restaurants, from high-end gourmet to mid-price sushi and takeaways, this is the perfect book for home cooks.
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