Classic Jamaican Cooking: Traditional Recipes and Herbal Remedies [EPUB]

Classic Jamaican Cooking: Traditional Recipes and Herbal Remedies [EPUB]
Classic Jamaican Cooking: Traditional Recipes and Herbal Remedies by Caroline Sullivan
2014 | EPUB | 12.56MB

Okra, plantains, sweet potatoes and mangoes: these and all the other essential ingredients of Jamaican cooking are now widely available in Britain and North America, bringing the island's delicious cooking within anyone's reach.

Covering all aspects of Jamaican cuisine from soups to preserves, fish to ices, Classic Jamaican Cooking also presents a range of traditional herbal remedies and drinks. With recipes as varied as Plantain Tart and Shrimp Soup, Salt Fish Patties and Coconut Ice Cream, this book dispels forever the myth that Jamaican cookery begins with Curried Goat and ends with Rice and Peas.

Mistress of a large Jamaican household at the end of the nineteenth century, Caroline Sullivan wrote the first ever book on Jamaican cooking. Needing only occasional modification by the modern reader ('Take seven gallons of rum, three gallons of seville orange juice ...'), she brings alive the wealth and variety of the island's food. With its blending of African and European influences, Jamaican cooking rests on a foundation of tropical fruits and vegetables, and the author draws out the full range of their flavours in one of the New World's tastiest cuisines.

The Chinese Chicken Cookbook: 100 Easy-to-Prepare, Authentic Recipes for the American Table [EPUB]

The Chinese Chicken Cookbook: 100 Easy-to-Prepare, Authentic Recipes for the American Table [EPUB]
The Chinese Chicken Cookbook: 100 Easy-to-Prepare, Authentic Recipes for the American Table by Eileen Yin-Fei Lo, San Yan Wong
2013 | EPUB | 3.11MB

In China the chicken represents the phoenix, the mythological bird that rose from its ashes and that symbolizes rebirth and reaffirmation. Because of this deeply held belief, chicken is served at every New Year celebration, every wedding feast, and every birthday dinner. The chicken is honored for its eggs, its meat, and the flavor it provides for stocks and broths. Because of the reverence for this bird, the Chinese prepare chicken in myriad ways. Chicken is steamed, baked, boiled, stir-fried, deep-fried, pan-fried, and roasted. It is served hot, cold, or at room temperature. No part of the chicken is wasted from its bones to its skin to its feet, a Chinese delicacy.

Now, renowned Chinese cooking expert Eileen Yin-Fei Lo, who has been called "the Marcella Hazan of Chinese cooking" by "The New York Times, " brings her love of Chinese cooking and traditional Chinese chicken recipes to American home cooks in "The Chinese Chicken Cookbook."

"The Chinese Chicken Cookbook" brings together more than one hundred of the best traditional and modern chicken recipes of China from simple stir-fries to more elaborate celebration dishes. In chapters that pair chicken with noodles and rice and in chapters on soup, preparing chicken in the wok, and cooking it whole, readers will find dozens of delicious, easy-to-prepare delicacies. Recipes such as Two-Sesame Chicken, Hot and Sour Soup, Ginger Noodles with Chicken, Chicken Water Dumplings, Chicken Stir-Fried with Broccoli, Mu Shu Chicken with Bok Bang, Mah-Jongg Chicken, and Asparagus Wrapped in Minced Chicken offer new and flavorful ways to prepare chicken whether you're making a quick weeknight meal or having dinner guests on a Saturday night.

Although these recipes use ingredients that home chefs can find in the international section of a well-stocked supermarket or on the Internet, Lo includes the Chinese names for ingredients and recipes, rendered in beautiful Chinese calligraphic characters. Not only decorative, these characters can help you locate unfamiliar ingredients in a Chinese market. "The Chinese Chicken Cookbook" also has sections on how to select and clean a chicken, a detailed explanation of Chinese ingredients, suggested equipment (including how to properly season a wok), and how to cook a perfect pot of rice.

With wonderful family stories from the author's childhood in China, "The Chinese Chicken Cookbook" is not just a cookbook for your cookbook library, it is a source of culinary inspiration.

Dr. Gundry's Diet Evolution: Turn Off the Genes That Are Killing You and Your Waistline [EPUB]

Dr. Gundry's Diet Evolution: Turn Off the Genes That Are Killing You and Your Waistline [EPUB]
Dr Gundry's Diet Evolution: Turn Off the Genes That Are Killing You and Your Waistline by Steven R Gundry
2008 | EPUB | 5.41MB

Does losing weight and staying healthy feel like a battle? Well, it’s really a war. Your enemies are your own genes, backed by millions of years of evolution, and the only way to win is to outsmart them. Renowned surgeon and founder of Gundry MD, Dr. Steven Gundry’s revolutionary book shares the health secrets other doctors won’t tell you:

  • Why plants are “good” for you because they’re “bad” for you, and meat is “bad” because it’s “good” for you
  • Why plateauing on this diet is actually a sign that you’re on the right track
  • Why artificial sweeteners have the same effects as sugar on your health and your waistline
  • Why taking antacids, statins, and drugs for high blood pressure and arthritis masks health issues instead of addressing them

Along with the meal planner, 70 delicious recipes, and inspirational stories, Dr. Gundry’s easy-to-memorize tips will keep you healthy and on course.

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