Cranks Fast Food
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|Author||: Nadine Abensur|
|Editor||: Weidenfeld & Nicolson|
Eating a variety of vegetables and fruit is vital to good health, but too many people still think of vegetarian cooking as a time-consuming affair of soaked pulses and brown rice. This book will change that perception forever. Nadine Abensur shows how to cook modern food - fast. No apology is necessary for the absence of fish and meat. There are recipes for all occasions, from speedy mid-week suppers to feasts for friends - all focused on vegetables and all achievable in around 15-20 minutes. Cranks Fast Food is full of surprises, with recipes for tarts and pies, fritters and salsas, roasts and casseroles alongside more obvious fast fare such as soups, stir-fries and snack meals. All the recipes are absolutely in tune with today's lighter, healthier style of eating - simply delicious food for vitality and health.
|Author||: Nadine Abensur|
A classic collection of healthy and delicious plant-based recipes from the Cranks kitchen Since opening their first restaurant in 1961, Cranks have been pioneers of vegetarian cuisine and champions of organic produce. Here, celebrated writer and chef Nadine Abensur presents over 200 classic meat-free recipes from the Cranks kitchen. From pumpkin and parsley risotto to aubergines with smoked ricotta, passion fruit ice-cream, walnut and raisin loaves and plum jam, every recipe is packed full of beautifully simple, natural ingredients that will nourish both body and soul. With advice on selecting the freshest seasonal produce, eating healthily and enjoying the experience of making mouth-watering food, THE CRANKS BIBLE is a celebration of vegetarian cooking and an essential resource for every home.
|Author||: Sonia Sanghani|
|Editor||: Meyer & Meyer Sport|
Many amputees want to know how it feels to be able to cycle, and some even want to be professional amputee cyclists. The disability market offers many options for amputee cycling. This book shows you how to get started and take those exciting first steps on your way to a higher level of mobility and independence. The contributions in this collection are written by some of the best-known amputee cyclists in the world, including Margaret Biggs, Rajesh Durbal, Mark Inglis, and Keira Roche. Their achievements are nothing short of remarkable—whether cycling around a velodrome at the Paralympics or around the world raising funds for charity. This guide offers great advice from experts and ordinary cyclists alike for arm, leg, combination, and all matters of amputee cycling. The book includes tips not only on the vast arrangement of two wheelers, but also tricycles, recumbents, handbikes, tandems, unicycles, electric bikes, and more specialized cycling forms designed for the disability market. The book offers practical tips and stories, imagery, photographs, and much more to help you or a loved one firmly connect with cycling as an activity that can be done despite a disability.
|Author||: David Canter|
The classic vegetarian cookbook, reissued for a new generation. With helpful notes on techniques, and numerous delicious recipes for soups, starters, salads, dressings, sauces and savouries, not to mention sections devoted to baking, puddings, cereals, preserves, sweetmeats and drinks, the founders of Cranks have put together a book that stands for all that is best in wholefood cuisine. Their aim is to give people the opportunity to experiment with vegetarian food to experience the benefits of a more balanced diet.
|Author||: Mark Daniel|
|Editor||: Timewell Press|
Dismissed by the Tories as 'cranks and gadflies', the United Kingdom Independence Party (UKIP) has, in a short period of time, became the fourth-largest party in UK politics. This book looks at the rise of UKIP, exploring both its origins and its history.
|Author||: Nadine Abensur|
From warm asparagus salad to Homity Pie, from braised celery in cream sauce to chocolate pecan tart, this book draws its inspirations from all corners of the globe.
|Author||: Jeanne Lemlin|
|Editor||: Harper Collins|
Jeanne Lemlin sets the standard for accessible and appealing vegetarian cooking. Vegetarian Classics is Jeanne's most useful and comprehensive book to date: an essential collection of 300 no-fail recipes for soups, salads, sandwiches, pastas, pizzas, calzones, casseroles, stir-fries, stove-top dishes, sides, snacks, desserts, and breakfasts. Each recipe is deeply satisfying and surprisingly simple, reflecting Jeanne's trademark dedication to uncomplicated techniques and unparalleled flavor.
|Author||: Bruce Weinstein,Mark Scarbrough|
|Editor||: Simon and Schuster|
CURVE YOUR APPETITE. Dumping the fake stuff and relishing real food will make you feel better, help you drop pounds, and most importantly, take all the fear out of what you eat. Does that sound too good to be true? It isn’t—despite the fact that lately we’ve given up ripe vegetables for the canned stuff; tossed out sweet, tart orange juice for pasteurized concentrate; traded fresh fish for boil-in-a-bag dinners; and replaced real desserts with supersweet snacks that make us feel ridiculously overfed but definitely disappointed. The result? Most of us are overweight or obese—or heading that way; more and more of us suffer from diabetes, clogged arteries, and even bad knees. We eat too much of the fake stuff, yet we’re still hungry. And not satisfied. Who hasn’t tried to change all that? Who hasn’t walked into a supermarket and thought, I’m going to eat better from now on? So you load your cart with whole-grain crackers, fish fillets, and asparagus. Sure, you have a few barely satisfying meals before you think, Hey, life’s too short for this! And soon enough, you’re back to square one. For real change, you need a real plan. It’s in your hands. Real Food Has Curves is a fun and ultimately rewarding seven-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory. And yes, scrumptious, too. In these simple steps—each with its own easy, delicious recipes—you’ll learn to become a better shopper, savor your meals, and eat your way to a better you. Yes, you’ll drop pounds. But you won’t be counting calories. Instead, you’ll learn to celebrate the abundance all around. It’s time to realize that food is not the enemy but a life-sustaining gift. It’s time to get off the processed and packaged merry-go-round. It’s time to be satisfied, nourished, thinner, and above all, happier. It’s time for real food. Shape your waist, rediscover real food, and find new pleasure in every meal as Bruce Weinstein and Mark Scarbrough teach you how to: • Eat to be satisfied • Recognize the fake and kick it to the curb • Learn to relish the big flavors you’d forgotten • Get healthier and thinner • Save money and time in your food budget • Decode the lies of deprivation diets • Relish every minute, every bite, and all of life REAL FOOD. REAL CHANGE. REAL EASY.
|Author||: Paul Doiron|
|Editor||: Minotaur Books|
The disappearance of Mike Bowditch’s beloved mentor reveals an ominous connection to a 15-year-old cold case in One Last Lie, the new thriller from bestselling Edgar Award finalist Paul Doiron. “Never trust a man without secrets.” These are the last words retired game warden Charley Stevens speaks to his surrogate son, Warden Investigator Mike Bowditch, before the old man vanishes without explanation. Mike suspects his friend’s mysterious departure has to do with an antique warden badge that recently resurfaced at a flea market — a badge connected to a cold case from Charley’s past that the Maine Warden Service would rather forget. Fifteen years ago, a young warden was sent on an undercover mission to infiltrate a notorious poaching ring and never returned. He was presumed dead, but his body was never recovered. Mike is desperate to find Charley before he meets a similar fate. His investigation brings him to the miles of forest and riverside towns along the Canadian border—but he soon learns that even his fellow wardens have secrets to keep. And Charley’s past isn’t the only one coming to light; his daughter, Stacey, has resurfaced to search for her missing father, and Mike must grapple with the return of the woman he once thought was gone forever. Forced to question his faith in the man he sees as a father, Mike must reopen a cold case that powerful people—one of whom may be a killer—will do anything to keep closed.
|Author||: Francis Shor|
By the 1970s the global hegemony established by an American Empire in the post-World War II period faced increasing resistance abroad and contradictions at home. Contextualizing that hegemony, resistance and contradictions is the focus of Dying Empire. Presenting a wide-ranging synthesis of approaches, the book attempts to shed light on the construction of and challenges to the military, economic, and cultural imperial projects of the United States in the late 20th and early 21st centuries. Opposing US imperialism and global domination, Francis Shor combines academic and activist perspectives to analyze the crises endemic to empire and to propose a vision for the realization of another more socially just world. The text incorporates the most recent critical discussions of US imperialism and globalization from above and below to illuminate the practices and possibilities for global resistance. Offering insights into the political and cultural convulsions of recent decades whilst raising profound and compelling questions, this book will be of interest to activists, students, and scholars of American political culture, US foreign policy, globalization, imperialism, international relations, and social movements.
|Author||: Martin Gardner|
|Editor||: Courier Corporation|
Fair, witty appraisal of cranks, quacks, and quackeries of science and pseudoscience: hollow earth, Velikovsky, orgone energy, Dianetics, flying saucers, Bridey Murphy, food and medical fads, and much more.
|Author||: Michael Heim|
|Editor||: Yale University Press|
In this book Michael Heim provides the first consistent philosophical basis for critically evaluating the impact of word processing on our use of and ideas about language. This edition includes a new foreword by David Gelernter, a new preface by the author, and an updated bibliography. "Not only important but seminal, on the cutting-edge, furrowing new conceptual territory."-Walter J. Ong, S.J. "A philosopher ponders how the word processor has affected language use and our ideas about it. Heim shrewdly updates a school of thought, associated with such thinkers as Walter Ong, that maintains all changes in writing technology tend to change the way we perceive the world. His argument that word processing leads to fragmented thinking should be addressed and debated."-Carlin Romano, Philadelphia Inquirer "The arguments range over all of Western philosophy (and some Eastern as well), from the ancient Greeks to contemporary phenomenology. . . . Everyone who has used a word processor will find much to think about in Heim's ideas."-David Weinberger, Byte "Fascinating, clear, and well-done . . . stimulating and challenging."-Don Ihde, Philosophy and Rhetoric
|Author||: Jon Hein|
The beloved personality from The Howard Stern Show celebrates American fast food, exploring the history and secret menu items of both national and regional chains, ranking everything from burgers and fries to ice and mascots, and offering his own expert tips on where to go and what to order. Jon Hein is the ultimate fast food maniac, and in this book he draws on his extensive knowledge of, and love for, both nationwide chains and regional gems, from McDonald’s and KFC to In-N-Out Burger and Carvel. He digs into their origin stories; reveals secret menu items; includes best lists for everything from fried chicken and shakes to connoisseur concerns such as straws and biscuits; takes a nostalgic look back at the best giveaways, slogans, and uniforms; and even provides a battle-tested drive-thru strategy. With behind-the-counter looks at places like the Dunkin' Donuts headquarters and Nathan's original hot dog stand, Fast Food Maniac is the definitive, cross-country guide to some of America's best-loved guilty pleasures.
|Author||: Alexis Lipsitz Flippin|
|Editor||: Rowman & Littlefield|
The ultimate guide to Manhattan's food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers’ markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.
|Author||: Carol J. Adams|
|Editor||: Bloomsbury Publishing USA|
Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things. The burger, long the All-American meal, is undergoing an identity crisis. From its shifting place in popular culture to efforts by investors such as Bill Gates to create the non-animal burger that can feed the world, the burger's identity has become as malleable as that patty of protein itself, before it is thrown on a grill. Carol Adams's Burger is a fast-paced and eclectic exploration of the history, business, cultural dynamics, and gender politics of the ordinary hamburger. Object Lessons is published in partnership with an essay series in The Atlantic.
|Author||: Jane Stimpson,Jane Noraika|
|Editor||: Andre Deutsch Limited|
Food for Thought has stood in the heart of London’s Convent Garden for nearly 30 years, maintaining a reputation for innovative and delicious vegetarian food within a quirky and friendly, family-run atmosphere. The basic formula has not changed in those three decades, but the role of vegetarianism has. More and more people are turning to vegetarian food for health reasons. Gone are the days of traditional pulses and meat substitutes: vegetarian eating now offers a deliciously healthy way to enjoy food. First published in 1994, New Food For Thought offered over 150 of the most popular recipes served in the restaurant. This edition is fully revised and updated to reflect the slight changes in the restaurant’s menus. Every single chapter includes brand new dishes; the existing recipes have been simplified to require fewer ingredients, and there is a whole new chapter of Food For Thought’s popular specials, offering mouthwatering recipes for occasion dining. From quick stir fries to gourmet meals, sumptuous cakes and desserts to vegan and wheat-free dishes, this book draws on vegetarian cooking from all over the globe using fresh ingredients all readily available from your local supermarket. It proves, yet again, that vegetarian cooking is an appetizing, healthier option for converts and carnivores alike. Includes dual measures.