Food For The Five Seasons

For thousands of years, Traditional Chinese Medicine has approached health in a balanced, holistic way by focusing on each individual's unique needs, honoring nature and the seasons, and using that wisdom to re-balance the body. In this informative and fun book you will find tips on: - which foods can alleviate your chronic, nagging health problems, and which foods will truly help your body to work better and shed that excess weight - how the seasons of the year affect physical and mental health, and how can you easily maximize your own health using the seasons - what the health of your internal organs (like the heart, kidneys and liver) have to do with the seasons and how this can profoundly influence your health

**FREE SAMPLER** 'Any day started with Lillie's jam is a good one.' Anna Jones 'A truly beautiful book. It is a delight to read and her recipes are excellent' James Lowe, Lyles, London 'Lillie O'Brien and her wonderful preserves.' Claire Ptak, Violet Bakery These innovative recipes, bubbling with fruit, nuts, herbs and spices, are separated into 5 seasons: ALIVE/mid-spring to early summer - blossoming florals and awakenings (Peach & Fig leaf Jam, Salted Cherry Blossom, Wild garlic pesto); HOT/midsummer - vivid sweetness (Nectarine & Flowering Thyme Jam, Strawberry & Wild Fennel Jam, Pickled Walnuts); BLUSH/early autumn - smoky warmth and rich spice (Blackberry & Cocoa Nib Jam, Elderberry & Pomegranate Molasses, Tomato Jam, Marjoram Jelly); BARB/late autumn - robust and bristling (Pear & Masala Jam, Pumpkin Jam, Damson Cheese) and FROST/winter to early spring - biting, dark and cosy (Preserved Lemons, Seville Orange & Chamomile Marmalade). Lillie creates recipes to be lingered over, that inspire and give the confidence to be a little more adventurous in the preserving kitchen.

In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted 'Best Chef in the World'. This beautiful book is about his recipes and his work as a chef and for the first time makes his dishes accessible for home cooks

Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

This tale of an awkward Israeli widower and his misadventures with women is an “extraordinary novel . . . a masterpiece” (Los Angeles Times). After seven long years of illness, Molkho’s wife passes, leaving him in mourning, but also with an unexpected sense of freedom. No longer is he bound to being a caretaker for a woman too sick to even bear his touch. His future—and his desires—are his own. As the seasons of his life propel the hapless middle-aged accountant through a series of journeys and a string of infatuations—with an unwanted wife, an aggressive bureaucrat, a young girl, and a Russian émigré—Molkho begins to find the real element that was missing in his life was not romance, but his own will. An absurd, tragic, humorous, and hopeful meditation on love, marriage, and the quiet struggles of average Israeli lives, Five Seasons “reconfirms [A. B. Yehoshua’s] status as a shrewd analyst of domestic ordeals” (Publishers Weekly).

A story of seasonal food throughout the year, this is a touching and informative culinary journey exploring the way our lives and our food are intertwined. It's a book of recipes, but more than that it's a book about food, and a book about an extraordinary chef whose career spans nearly two decades. Oliver Rowe has cooked at the highest level and in this book, he draws on his wealth of experience to bring seasonal food to life. Oliver trained at Moro and went on to open Konstam, and award winning restaurant in King's Cross. There he focussed on local, seasonal food and starred in BBC2's The Urban Chef which tracked his efforts to uncover suppliers in and around London. This book will not only help you understand food better, it will make you want to engage with the food seasons in a new way.

Here is a comprehensive and practical guide to using the Five Element model in your daily life in ways that can improve your physical health, foster mental ease and clarity, create more emotional balance, and bring you closer to spirit. Having introduced the philosophical and practical principles of the Five Elements, the author invites you to 'live the book', immersing yourself in the many aspects of each Element during its corresponding season. He offers a range of methods of doing this, including activities such as movement, cooking, gardening, journaling, visualisation, meditation, dialogue and self-acupressure. In working with each Element, he explores the three levels or expressions of human life - the physical (structures, organs, tissues and systems), the psycho-emotional (thoughts, beliefs, self-images, emotions and reactions), and the spirit. Detailed information is provided on each Element's specific attributes, associations, resonances and gifts, and anatomical illustrations are included for further guidance. An invaluable reference book for practitioners and students of Chinese Medicine who hope to become better practitioners to others, the book also provides the means to become a practitioner to yourself.

For the legions of fans who asked for seconds after devouring French Women Don’t Get Fat, a charming and practical guide to adding some joie to your vie and to your table, every day of the year. By letter, by email and in person, readers of Mireille Guiliano’s phenomenal bestseller French Women Don’t Get Fat have inundated her with requests for more advice. Her answer: this buoyant new book, brimming with tips and tricks for living with the utmost pleasure and style, without gaining weight. More than a theory or ideal, the French woman’s way is an all-encompassing program that can be practised anytime, anywhere. Here are four full seasons of strategies for shopping, cooking and moving throughout the year. Whether your aim is finding two scoopfuls of pleasure in one of crème brûlée, or entertaining beautifully when time is short and expectations are high, the answers are here. And here too are 100 new simple and appetizing recipes that feature French staples such as leeks and chocolate and many more unexpected treats besides, guaranteeing that boredom will never be a guest at your table. Woven through this year of living comme les françaises are more of Mireille’s delectable stories about living in Paris and New York and travelling just about everywhere else – in the voice that has already beguiled a million honorary French women. Lest anyone still wonder: here is a new compendium of reasons – both traditional and modern – why French women don’t get fat.