Title: The Endurance Training Diet & Cookbook: The How, When, and What for Fueling Runners and Triathletes to Improve Performance
Author: Jesse Kropelnicki
Reach your peak performance with the best training and fueling plan.
Achieve your goals in endurance racing with the detailed training advice and perfectly tailored recipes in this new must-have manual and cookbook. Fueling your body is just as important as training it, but different phases of training and racing require different combinations of nutrients. Written by one of the world’s leading triathlon coaches, The Endurance Training Diet & Cookbook includes in-depth advice to boost your performance and seventy recipes that will help you reach your personal best. Inside, you’ll find:
• the best nutrition information to support your body when exercising at intense levels whether you’re a distance runner, cyclist, or triathloner
• guidelines for fueling during preworkout, postworkout, and recovery windows
• a game plan for what to eat and drink during workouts and on race day
• delicious, nutrient-rich recipes made with fresh, whole foods for every meal of the day
The Endurance Training Diet & Cookbook has everything you need to help you break through in your racing.
Title: Broth & Stock from the Nourished Kitchen
Author: Jennifer McGruther
Publisher: Ten Speed Press
About the Book:
Broths and stocks have always had a central place in kitchens around the world owing to their ability to comfort, nourish, and heal. In Broth and Stock from the Nourished Kitchen, Jennifer McGruther, author of The Nourished Kitchen and an authority in the traditional foods movement, illustrates why a good broth or stock is the foundation of amazing and wholesome cooking. Included are over a dozen master recipes for base stocks and then 40 recipes using these stocks in complete meals. These accessible recipes are appropriate for vegetarians, pescatarians, and meat eaters alike and showcase the nutrient-dense, real food that nourishes the body and soul. The Whole Chicken Broth is the perfect base for Springtime Risotto with Asparagus, Green Garlic, and Chive Blossoms, while the recipe for Fish Stock will bring new life to a classic dish like New England Clam Chowder. People are catching on to this centuries old appreciation of bone and vegetable based broths, and Jennifer McGruther shows how these can be made quickly and cost-effectively at home.
About the Author:
Jennifer McGruther is a food educator, the creator of the award-winning traditional foods website, Nourished Kitchen (www.nourishedkitchen.com) and the author of The Nourished Kitchen. She teaches workshops on traditional foods, fermentation, as well as food activism. Jennifer lives with her husband and
son in Washington State.
Title: The Cake Therapist (Unabridged)
Author: Judith Fertig
Narrator: Tanya Eby
Length of Production: 7 hours and 27 minutes
Publisher: Blackstone Audio
Year of Publication: 2015
Synopsis from Goodread
A fiction debut that will leave you wanting seconds, from an award-winning cookbook author.
Claire “Neely” O’Neil is a pastry chef of extraordinary talent. Every great chef can taste shimmering, elusive flavors that most of us miss, but Neely can “taste” feelings—cinnamon makes you remember; plum is pleased with itself; orange is a wake-up call. When flavor and feeling give Neely a glimpse of someone’s inner self, she can customize her creations to help that person celebrate love, overcome fear, even mourn a devastating loss.
Maybe that’s why she feels the need to go home to Millcreek Valley at a time when her life seems about to fall apart. The bakery she opens in her hometown is perfect, intimate, just what she’s always dreamed of—and yet, as she meets her new customers, Neely has a sense of secrets, some dark, some perhaps with tempting possibilities. A recurring flavor of alarming intensity signals to her perfect palate a long-ago story that must be told.
Neely has always been able to help everyone else. Getting to the end of this story may be just what she needs to help herself.
This bread book goes against the norms of normal bread baking books. Standard flour will not cut it for the majority of recipes. I found myself utilizing the internet to provide the required types of grain, which sadly increased the cost of my at home experiments. Darn those boring normal grocery stores all around me.
Furthermore, I am no expert baker or even a novice bake at that. All this seemed to quite intimidating to me at first: creating yeast culture from scratch, sprouting wheat berries, and let’s not forget the long prep times to get everything ready. However, the book handles this well, and managed to keep me from feeling a little in over my head. It provides a list of useful toots, some history and most thankfully a tutorial of everything you will need to know to perform the recipes. This was enough to allow me to produce rather edible concoctions. With more time and experience, I will probably get better at it since this is an art form after all.
The numerous recipes are easy to follow, and most included additional variations as well. The explanations in the tutorial cover the thought process of the author, which I found really helpful as a newbie bread maker. This images of the recipes were quite lovely, however I had little luck achieving the same glamour; maybe with time. One strange aspect about this cook book is the fact it was rather enjoyable to read.
4 out of 5 stars
Review by P.S.
Received a free copy through Blogging for Books in exchange for an honest review.
I have never been to a Jim Gaffigan stand-up comedy show or read his first book, Dad is Fat, which was a big success and made it onto the New York Times Best Seller’s list for 17 weeks. All I knew before reading this book was he is a famous stand-up comedian that made fun of “Hot Pockets”. When I received this book from the UPS deliveryman I needed a break from writing something boring, so I was really excited to open the box and found this book in it. Hey, this guy is a comedian right? his book should be funny then and it would be a nice break from what I was doing earlier. As expected, this book is funny maybe hilarious would be a better description. After picking up this book, I still have not gone back to my original writing task (cause I could not put this book down, and yes I read kind of slow)! (more…)
About the Book
Tired of the typical pickled cucumbers? Try some these Asian pickles and they are easy to make. Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves is more than just a collective recipes from the Japanese tsukemono, the Korean Kimchi, Chinese yen tsai/ suan tsai or pickles from the Southeast Asia (Vietnam, Thailand, Philippines, Indonesia and Malasia). (more…)