Author Abby Langer wants you to understand one thing right from the beginning of this book: all food is good and all diets are bad…how’s that for a novel concept? With the diet and wellness (disguised, but really diet) industry raking in trillions of dollars, they don’t like this statement. Abby’s goal in this book […]
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from Good Food Bad Diet This oat bar recipe makes the most scrumptious replacement for store-bought granola bars! Servings: 10 bars Prep Time: 15 min Ingredients Chocolate Drizzle Instructions Recipe Notes Nada’s Tips & Tricks: This is a great base recipe and as mentioned in the Notes, you can switch things up, mixing in or removing ingredients
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Cover Photo credit: Leonello Calvetti https://www.leonellocalvetti.com/ In this science-based book, registered dietitian Abby Langer tackles head-on the negative effects of diet culture and offers advice to help you enjoy food and lose weight without guilt or shame. Empowering, inclusive, smart, and a must-have, Good Food, Bad Diet will give you the tools to reject diets, repair your
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We explored the world of pepper last year – check it out at https://canadiancookbooks.ca/pepper/ and now we turn out attention to its companion, salt. Award winning author, Naomi Duguid guides us through the history, science and food utilizing this sometimes misunderstood but almost always found seasoning in Canadian kitchens. Naomi has traveled around the world
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from The Miracle of Salt My testing notes for this recipe says “fabulous”. It makes a very special main course yet is easy to prepare for a weeknight dinner. Duck breast needs to be cooked with care, for overcooking makes it tough. I first pan sear the breast briefly in a heavy skillet, to partially
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Naomi Duguid, who’s taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey—a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food. Weaving together history, culinary science, and an expansive array of recipes, The Miracle of Salt is the first
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We reviewed Ann Hui’s book, Chop Suey Nation last year as she took us on a Canadian journey of small-town Chinese restaurants with similar menus peppered with a little local flare. Now author and film director/host Cheuk Kwan expands on that theme to take us around the world where Chinese people have adopted new countries
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from Have You Eaten Yet Mango from Southeast Asia was introduced to Hong Kong Chinese cooking in the eighties, becoming part of Hong Kong nouvelle cuisine repertoire. Adjust the ratio of mango and chicken to your taste. Another take on this dish is to substitute half or all of the mango with canned lychees. The
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“‘Have you eaten yet?,’ a familiar Chinese greeting, might be the title of this book, but for the author and director Cheuk Kwan—food is only the entry point. From the Arctic to Africa to the Amazon, perseverance, economic pragmatism and resourcefulness bind the lives of Chinese immigrant restaurateurs all over the world and inspire their
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From the kitchen of Chef Shauna Versloot and the camera of photographer Alieska Robles, this delightful book of inspiration and food will start you on the right track to eat healthy in this new year and be mindful of how you eat. With chapter titles like “energize” and “cozy up” you’ll get the full spectrum
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