As a child of divorce who moved around often, cooking and entertaining was consistent in my life on both sides of my family. The comforting smells and traditions around food in the home became a religion to me—something I could count on. My grandmother was a hostess to be admired—her impeccable entertaining etiquette was where my love of hosting was born. My degree in psychology lends itself to sharing what’s so important about creating intentional gatherings at the table. My education and passion for creative arts pair well with my husband’s expertise as an Architect, where we understand the importance of creating inviting spaces for people to occupy.
We all love to know what someone we admire does beyond the scope of what they are most known for. I love how this cookbook goes beyond recipes—Giada also shares her beauty secrets such as hair and makeup routines, how she stays trim with lifestyle and exercise, tips for choosing healthy options when eating out, and what she packs for snacks while on the go. It’s truly a lifestyle that I want to subscribe to!
Food Network's most beautiful star shares her secrets for staying fit and feeling great in this gorgeous, practical book with healthy recipes including nutritional information, and personal lifestyle and beauty tips.
The number one question that Giada De Laurentiis is asked by fans is, "How do you stay so trim?" Admirers then ask about her favorite recipes, her nail polish color, her exercise routine. . . and much more. In Giada's Feel Good Food, she answers all of these questions in her most personal and also most hardworking book yet.
Here are 120 recipes for breakfasts, juices, lunches, snacks, dinners,…
My world is motivated by food: what to eat, when to eat, where to eat. At least since I was 12, when I was diagnosed with Type-1 diabetes. This is when I learned the “boring” things like carbs, fat, protein, and fiber. Scrutiny of my diet, and the food I ate, became a passion and finally my career. Not only in what I buy at the grocery store or put on my plate, but in the topics I write about. For me, food comes with its life-sustaining compliment: Insulin. How will techno foods be processed in my body? This question drives me to understand future foods at a molecular level, and then to share what I’ve learned in my writing.
Can you recall dipping your finger into a pile of sugar and placing it on your tongue?
Sugar is a magical ingredient that does far more than sweeten. It keeps food moist and soft and it extends the shelf-life in packaged foods. These are just a few reasons why we’re hooked on sugar and Gary Taubes takes us deep into sugars’ history.
What he uncovers is the opposite of sweet. We’re hooked, he tells us, and it’s the reason our chronic conditions are still on the rise. Taubes’ book pulls you along following the investigative journey on how sugar rose to dominance and what it’s doing to human health.
More than half a billion adults and 40 million children on the planet are obese. Diabetes is a worldwide epidemic. Evidence increasingly shows that these illnesses are linked to the other major Western diseases: hypertension, heart disease, even Alzheimer's and cancer, and that shockingly, sugar is likely the single root cause. Yet the nutritional advice we receive from public health bodies is muddled, out of date, and frequently contradictory, and in many quarters still promotes the unproven hypothesis that fats are the greatest evil.
With expert science and compelling storytelling, Gary Taubes investigates the history of nutritional science which, shaped…
If you want to live your best life, you’ll need to face some fears. I’ve faced a lot of my fears: great white sharks, sky-diving, caves, spiders, meat sauces. I’m still scared, but what else can I do? Stay in bed my whole life? I love writing and illustrating for kids. It’s how I’ve spent the last twenty years. I’ve written and/or illustrated almost fifty books. The scariest part is figuring out how to start. Thinking of an ending is scary too. Then there’s all that stuff in the middle. Ugh! My first books about facing fears were Hippo and Rabbit. Now, Scaredy Cats. Fear gives me ideas!
Here’s a book about being shy in a world that rewards the bold.
Sugar is the beloved therapy dog at school. She puts people at ease. Kids, teachers, parents, all give her pets. But not Hannah. Whenever it’s her turn, she shrinks away. Then, when Sugar gets lost, Hannah finds herself reaching out to calm her. Her fear evaporates when Sugar’s the one in need. Kate Berube evokes Hannah’s quiet bravery with a beautifully-timed wordless scene.
When I was Hannah’s age, I was shy too. I hid when I thought my teacher was going to give me a shot. But her “syringe” was just a fountain pen. As she wrote my name, my fear evaporated. I could have used a dog like Sugar. Or a book like this.
Every day after school, little Hannah sees her classmate's dog, Sugar. All the other kids love to play with Sugar, but Hannah politely declines; she just can't conquer her fear of dogs. But one day Sugar goes missing, and Hannah joins the search to help her classmate recover her pet. As fate would have it, Hannah is the one to find Sugar, and although it takes a lot of courage, she brings him home safely and finds herself with an unlikely new friend.
Veronika Sophia Robinson has eaten a plant-based diet for forty-eight years and knows what healthy and delicious vegan and vegetarian food should taste like. She has had extensive experience in cooking for others whether around her kitchen table or in a yurt with no electricity feeding up to fifty families for five days (for many years). The Mystic Cookfire is a tome of over 400 pages. It is an expression of her deep love and respect for food, conscious cookery, and intentional eating. Her second recipe book Love From My Kitchen is a collection of vegan, gluten-free recipes based on the four elements: fire, earth, air, and water. She’s delighted that her granddaughter is a fourth-generation vegetarian.
As a lover of preserving the abundance of produce from my orchard and garden, this book has proved to be just what I was looking for: LESS SUGAR! It is ideally suited to the health conscious preserver who enjoys inventive and interesting recipes. Cleverly organised by sweetener: coconut sugar, maple syrup, honey, dried fruits, juices, agave, it’s a fantastic mix of interesting flavour combinations, manageable batches, and awareness of the seasons.
The Preserves You Love, SWEETER THAN EVER After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, accomplished canner and author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars , preserving in the tenor of today's health-conscious audience. . The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners like maple sugar and syrup, coconut sugar, dates, agave, honey, and dried fruits and juices,and less of them. The…
Nancy Blanton is an American author of Irish descent. A former journalist, she’s written four award-winning novels rooted in 17th century Irish history. Her first novel, Sharavogue, takes place in the lawless West Indies on the island of Montserrat, where the protagonist struggles to survive the slavery, disease, kindness, and brutality of an Irish-owned sugar plantation.
If you want to know exactly what things looked like and what living in Barbados felt like in the 17th century, this is the book. Originally published in 1657, this is like a travelogue of the Island that became a prosperous English colony known for its sugar plantations, rum, and slave trade. Ligon was a royalist in exile during the English civil war.
Ligon's True and Exact History of the Island of Barbados is the most significant book-length English text written about the Caribbean in the seventeenth century. [It] allows one to see the contested process behind the making of the Caribbean sugar/African slavery complex. Kupperman is one of the leading scholars of the early modern Atlantic world. . . . I cannot think of any scholar better prepared to write an Introduction that places Ligon, his text, and Barbados in an Atlantic historical context. The Introduction is quite thorough, readable, and accurate; the notes [are] exemplary! --Susan Parrish, University of Michigan
I am someone who has made major decisions in my life based solely on the desire to ski powder! That’s why I live in Sun Valley, Idaho and get to enjoy the snow and winter fun all season long. And because I love children’s books and specialize in writing for the youngest children, I have educated and experiential opinions as to what makes a great children’s book work. So, there you have it: Snow and Kids’ Books; two of my favorite things!
When I was a kid, I loved books about miniature things; they piqued my imagination and had me thinking long after the story was finished.
The Victorian Era family of five living inside the snow globe is not only miniature but it has its own weather system—and it hasn’t snowed in a long time! The snow globe rests on the mantle of a “big house” with a mirrored human-sized family.
No one in the family remembers the snow globe except for Baby, who is left at home with Mama while everyone goes outside in the blizzard to play. Baby tips over the snow globe, giving the tiny family exactly what it has been waiting for; a blizzard! Now both families get to play in the snow and it’s ever so much fun! Wonderful for children of all ages.
Oh, when will it snow again? wonders the little family who lives in the snow globe. They long for a swirling snowstorm—if only someone in the big family would pick up the snow globe and give it a great big shake.
Baby would love to. She alone notices the little family. She gazes longingly at their snowy little world, but the snow globe is up way too high for her to reach. Then, when a real snowstorm sends the big children outside sledding in the moonlight, Baby finds herself alone in the parlor. . . . Will the snow globe…
Monica Wellington was born in London and lived in Switzerland and Germany as a child. She has written and illustrated many books for young children, including Apple Farmer Annie, Zinnia’s Flower Garden, My Leaf Book, and Mr. Cookie Baker. She now lives in New York City. Some of her favorites things are: baking desserts, eating chocolate, traveling to France, going to the ballet, and reading at home with her cat on her lap. She teaches at the School of Visual Arts.
I love historical fiction. So lastly, for something a little different - perhaps to read while you are waiting for the cookies to come out of the oven! This novel takes place in Barbados on a colonial sugar plantation in Victorian times. The connection to my topic of cookies? Sugar, of course! I was particularly interested in learning more about the harsh truths of the history of sugar production, at the same time that I was immersed in this gripping family saga.
"Tense, atmospheric, and gorgeously written, The Summer Country is a novel to savor!" - Kate Quinn, New York Times bestselling author of The Huntress and The Alice Network
A brilliant, multigenerational saga in the tradition of The Thorn Birds and North and South, New York Times bestselling historical novelist Lauren Willig delivers her biggest, boldest, and most ambitious novel yet-a sweeping Victorian epic of lost love, lies, jealousy, and rebellion set in colonial Barbados.
Barbados, 1854: Emily Dawson has always been the poor cousin in a prosperous English merchant clan-- merely a vicar's daughter, and a reform-minded vicar's daughter, at…
Throughout my career as a historian I’ve been interested in the expansion of the Iberian world and its consequences for societies and cultures in Spain as well as Spanish America, especially Mexico. I knew that the Caribbean, the first site of European activity in the Americas, played an important role in that story, yet paradoxically it didn’t seem to receive much attention from historians, at least in the U.S. When I finally decided to focus my research on the period immediately following Columbus’s first voyages, I entered into a complex and dynamic world of danger, ambition, exploitation, and novelty. I hope to open that world to others in my book.
Although not exclusively focused on the Caribbean, the articles in this volume illuminate the long and complex history of sugar production in the early modern Iberian world, beginning with the Iberian Peninsula itself and expanding into the Atlantic island groups and across the Atlantic to the Caribbean and Brazil. The last article focuses on sugar production in seventeenth-century Barbados, underscoring that a long history of sugar cultivation preceded the better-known establishment of sugar production in the English and French islands. Here the reader will learn how sixteenth-century Europeans eagerly incorporated sugar into their cuisines and diet, at times consuming prodigious quantities. Together these articles present a fascinating and often surprising early history of a commodity that has had a huge impact on the world.
The idea that sugar, plantations, slavery, and capitalism were all present at the birth of the Atlantic world has long dominated scholarly thinking. In nine original essays by a multinational group of top scholars, Tropical Babylons re-evaluates this so-called ""sugar revolution,"" presenting a revisionist examination of the origins of society and economy in the Atlantic world. Focusing on areas colonized by Spain and Portugal, these essays show that despite reliance on common knowledge and technology, there were considerable variations in the way sugar was produced. With studies of Iberia, Madeira and the Canary Islands, Hispaniola, Cuba, Brazil, and Barbados, this…
Lei Shishak is the author of numerous cookbooks including Beach House Dinners, Beach House Brunch, Beach House Baking, and Farm-to-Table Desserts. A graduate of Culinary Institute of America, Lei is the founder of Sugar Blossom Bake Shop in San Clemente, California. She is one of Southern California’s most respected bakers, having been honored as the Orange County Pastry Chef of the Year in 2011 by Riviera Magazine.
This small but informative book breaks down the ingredients used in baking and the science behind them. Readers will learn why ingredients like egg, flour, sugar, and milk are frequently used in pastry baking. The authors masterfully explain how ingredients transform during the baking process, like when an egg mixes with sugar or when baking soda combines with an acid. Each chapter ends with a helpful review written in a quiz format. You will become a better baker by reading this book. Note that there are no recipes in this book.
The essential-and accessible-guide to the science of baking Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking…
I have been interested in the study of the early modern French colonial empire since my undergraduate years in Paris. As a Dane studying history in the French capital, I was struck by the strong presence of both Caribbean and African cultures in my local neighborhood, but I also noted the fraught colonial legacies that continued to condition the lives of many of its inhabitants. My book is an effort to grapple with a particularly transformative moment in the history of France’s imperial past and to reflect on the ways in which it conditioned later periods. The five books I recommended here brought home to me important aspects of this history in ways that insist on the reciprocal influences among France and its former colonies.
This book offers a lucid and very accessible study of the nuts and bolts of the eighteenth-century French sugar business. Readers get a clear understanding of the key aspects of the enterprise that made France the main sugar exporter in the world – from how it was financed, to how it relied on African slave labor, to its cultivation in the Caribbean sugar plantations. It also offers one of the best discussions of the local French domestic industries involved in the sugar business.
