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  The Rice Diet Solution - The...

  Kitty Gurkin Rosati, Robert Rosati

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  Can you really lose twenty pounds in a month? Will you really keep it off this time? With The Rice Diet Solution, you will! The Rice Diet Program has been helping dieters successfully lose weight since 1939. Now in book form, this world-renowned weight-loss method can help you change the way you eat forever.The Rice Diet Program in Durham, North Carolina, was one of the first medical facilities in America to use diet as the primary way to treat disease. On this high-complex-carb, low-fat, and low-sodium whole-foods diet, “Ricers” lose weight faster, more safely, and more effectively than people on any other diet. Men lose on average twenty-eight to thirty pounds and women on average nineteen to twenty pounds per month! The Rice Diet also detoxes your body, ridding it of excess water weight and toxins from processed foods and the environment. The program's results have been documented by extensive studies and confirmed by thousands of people who report amazing weight loss, as well as immediate improvement in such conditions as heart disease, diabetes, and hypertension.Here’s how it works: The Rice Diet strictly limits salt and sodium-rich ingredients. Salt, like refined sugar, is an appetite stimulant, so when you reduce salt intake, you lose water weight and are less inclined to overeat. The Rice Diet also limits saturated fats and instead relies on carbohydrates (fruits, vegetables, grains, and beans) as the main source of nutrition. The fiber cleanses your system and satisfies you so you feel full quickly. The Rice Diet makes it easy to limit calories; when you’re eating foods that truly satisfy your hunger, it’s a challenge to eat 1,500 calories per day!To make it easy to follow the program, The Rice Diet Solution includes hundreds of tasty, filling, easy-to-prepare recipes—some from the Rice House kitchen, others inspired by major chefs and adapted to Rice Diet standards.

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  Oranges

  John McPhee

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  A classic of reportage, Oranges was first conceived as a magazine article, but John McPhee kept encountering so much irresistible information that he wrote a book. It is perhaps the last word on the subject (the first came in 500 BC and is attributed to Confucius). McPhee writes about the botany, history, and industry of oranges, from the great orangeries of European monarchs to a fascinating profile of Ben Hill Griffin of Frostproof, Florida, who may be the last of the individual orange barons.Oranges developed in Southeast Asia, and they spread through the world with a timing closely parallel to the spread of Western civilization. It was Columbus himself who brought the first orange seeds to the New World. Botanically, they are spectacularly complicated. They can be completely unripe when they are a brilliant orange and deliciously ripe when they are green as emeralds. Citrus is so genetically perverse that oranges can grow from lime seeds. Most Florida oranges grow on lemon roots. Louis XIV hung tapestries of oranges in the halls of Versailles because oranges and orange trees were the symbols of his nature and his reign. This book, in a sense, is a tapestry of oranges, too—with elements in it that range from the customs of French kings to those of people in the modern Caribbean who split oranges and clean floors with them, one half in each hand.

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  The Spice Necklace - My...

  Ann Vanderhoof

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  The author of An Embarrassment of Mangoes offers “a mouthwatering slice of Caribbean culture” in this blend of travel memoir and cookbook (New York Post).   While sailing around the Caribbean, Ann Vanderhoof and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills.   Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques their efforts to cook it; Greta, who harvests sea moss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen.   Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters. The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions.  

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  Los Angeles Classic Desserts

  Grace Bauer

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  A cookbook offering more than forty recipes from famous Los Angeles restaurants, chefs, and caterers, with photographs, history, and personal stories.   Glamorous and glitzy, historic and classy, fast and flavorful, Los Angeles has it all. This collection of fifty favorite dessert recipes from the city’s most iconic restaurants past and present showcases all the sweetness and sparkle that makes the LA restaurant scene one of the finest in the world. Now home chefs and world-class gourmands alike can enjoy the Tres Leches Cake from Ciudad, Frozen Key Lime Soufflé from Xiomara, Red Velvet Cake Pudding from Water Grille, and dozens more.   The diverse and vibrant spirit of Los Angeles is reflected in its flavorful food. From Brioche Bread Pudding from Comme Ca and Melisse’s Fruit Crepe with Mousse to Loteria’s Flan de Cajeta and Mandarin Bread Pudding from Big Sugar, each dish presents a different aspect of fine after-dinner dining in the Entertainment Capital. Accompanied by a bit of history, gorgeous photographs, and a little insider culinary lore, the entries include selections from legendary establishments of the past, such as the Brown Derby and its Grapefruit Cake, to the newest, freshest flavors including Panna Cotta with Rose Petals from Il Cielo and Briquats from Dar Maghreb.

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  Detox Blueprint - Dr Sebi’s...

  Dr. Dale Pheragh

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  Have you thought of focusing on one facet of your well-being to transform all the other aspects of your wellness--and simultaneously prevent health problems you didn't even know were lurking beneath the surface?In today's world, we have no slight idea of how many symptoms, conditions, and diseases are rooted in an overloaded liver, kidney, blood, and lungs. Thanks to Dr. Sebi among several doctors who worked so hard on Alkaline diet and herbs for staying healthy. It's not only about liver cancer, hepatitis, and cirrhosis. Nearly every challenge--from pesky general health issues, to emotional imbalance, to weight gain, to high blood pressure, to heart problems, to brain fog, to skin conditions, to digestive issues and complaints, to autoimmune and other chronic illnesses--has their source and origin in an overloaded liver, kidney, lungs and blood, which can improve and heal when you take good advantage of the knowledge in this book to rejuvenate your organ.Dr. Dale Pheragh offers the answers you should have had all along just as Dr Sebi recommended. In this book, Dale Pheragh shares unparalleled insights into undiscovered, unexpected natural and live-saving herbs to detox and cleanse your livers, kidneys, lungs, and blood. These functions, methods of preparation, and several illnesses they cure are enumerated with simplicity and detailed guidance on how to move forward so we can live our best lives. This book is hugely helpful for: being clearer-headed, more peaceful, happier, and better able to adapt to our fast-changing times. After reading this book, and making use of the explained information, You will learn how to sleep well, balance blood sugar, lower blood pressure, lose weight, and look and feel younger. A healthy liver, kidney, lungs, and blood are the ultimate de-stressor, anti-aging ally, and safeguard against a threatening world--if we give it the right support in the natural way.

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  Nosh on This - Gluten-Free...

  Lisa Stander-Horel, Tim Horel

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  Cookies, strudels, brownies, pies, cakes, tarts—with the gluten gone. “A lot of fun…one couple’s take on getting all the treats without the wheat.” —Los Angeles Times 
   
  National Jewish Book Award Finalist * One of the Oregonian’s Best Gluten-Free Cookbooks of the Year * One of Delicious Living’s Best Gluten-Free Cookbooks of the Year 
   
  No treat left behind: This is the promise Lisa Stander-Horel made when her family went gluten-free more than a decade ago. Now Nosh on This presents more than 100 gluten-free recipes inspired by the classics Lisa grew up helping her mother make—and the bakery and store-bought favorites she and her family missed the most. Here are Mom’s Marble Chiffon Cake, Black & White Cookies, O’Figginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Bring the nosh back into your life with baked goods that have all the textures and tastes you remember and crave. Even Bubbe will be impressed. Along with every dessert recipe you might desire, Nosh on This also includes: 
   
  • A Baked Savories chapter, with instant classics like Corn Bread Challah Stuffing 
   
  • An Out of a Box chapter that shows you how to get the most out of a cake mix 
   
  • A comprehensive introduction to gluten-free flour (including the Nosh all-purpose blend that can be used in each recipe) and other essential ingredients 
   
  • Color photographs and valuable tips throughout 
   
  “A welcome addition to the gluten free baking world.” —Publishers Weekly

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