High-Energy Cookbook: Good-Carb Recipes for Weight Loss, Health, and Vitality
Author: Rachael Anne Hill
This invaluable book is based on a nutritional approach to good health. It shows you how you can lose weight, improve your overall health, increase your energy level, reduce food cravings, and reduce your risk of cancer and diabetes just by making a few changes to the sort of foods that you eat. The core of this approach is the glycemic index (GI). This is a measure of how quickly the energy from a carbohydrate is absorbed into the bloodstream. If the energy from a food is absorbed quickly it has a high GI, if it is absorbed more slowly it has a low GI. Eating a large amount of high-GI foods is not recommended if you want to lose weight, lower your cholesterol, or increase your energy level. Low-GI foods, or good carbs, on the other hand are known to have beneficial effects on our overall health and aid in weight loss. So if you're trying to lose weight, out go white bread and baked potatoes and in come most fruit and vegetables, legumes, and basmati rice.
In this book nutritionist Rachael Anne Hill shows us how to cut down on those quick energy release foods, as well as saturated fats, and how to replace them with a healthy, good-carb diet based on low-GI foods, unsaturated fats, low-fat proteins, and fruits and vegetables rich in vitamins, minerals, and antioxidants. This is a nutritionally sound approach, which has none of the dangers of many of the low-carb diets that are popular today. Rachael then offers a huge selection of easy, delicious recipes for breakfasts, lunchboxes and snacks, quick lunches and suppers, and entertaining dishes, all of which take only 20 minutes or less to prepare. The High-Energy Cookbook explains in clear language why eating the good-carb, low-GI way is beneficial to everyone, not just those who want to lose weight. It gives lots of practical advice on how to incorporate this approach into your daily diet, whether it's what to buy in the supermarket or what to choose when faced with a restaurant menu. With over 60 low-GI, low-fat recipes, there is plenty of inspiration for cooking the healthy way every day.
See also: The Complete Essays or Narrative of the Life of Frederick Douglass an American Slave
Virgile's Vineyard: A Year in the Languedoc Wine Country
Author: Patrick Moon
Inheriting a badly neglected house in the south of France, Patrick Moon sets out to discover how the Languedoc has managed to transform itself into one of the world's most exciting wine regions. Virgile, a young winemaker passionately devoted to perfection, offers to initiate Patrick into the mysteries of each season's work. At the other extreme is Manu, Patrick's dipsomaniac neighbor, a diehard traditionalist producing a private wine-lake of unspeakable rouge. With Manu as his self-appointed guide, Patrick embarks on a series of lively encounters with growers as varied as the wines themselves. In between these bucolic expeditions, the author struggles to deal with his dilapidated inheritance—an unfamiliar and unpredictable world where the brambles are as tall as the olive trees, the water supply has dried up, and a ferocious animal lies in wait under the roof tiles.
Library Journal
These two offerings could very well encourage tourists to seek the road less traveled. Virgile's Vineyard is the amusing and very personal account of Moon's adventures in the wine country of the Languedoc region of France and his efforts to restore a rundown house he inherited. Various characters weave their way through his life, but none is quite like Virgile Joly, a vineyard caretaker who becomes a major factor in Moon's efforts to salvage his olive and grape plants. Of course, we get an intimate glimpse into the everyday life of the colorful Languedoc and the lives of the equally colorful characters who inhabit it. A love of Italian hill towns those remote, walled-in places that are the devil to get to brought Yeadon and his wife to the Basilicata region, located in the arch of the Italian boot. An accomplished travel writer and skilled artist, Yeadon sketches rather than describes his adventures, infusing them with a warmth and personality that no photograph could capture. The Yeadons soon discover that residents of Italian hill towns enjoy their remoteness almost to a point of being wary of outsiders; once the couple accepts the limitations of life there, however, and the somewhat pagan practices of the inhabitants, they are warmly received, and the reader is left to bask in the incredible beauty of rural Italy. Both books would make great additions to a public library's travel section since they go beyond the typical attractions to focus on areas that are generally overlooked in tourist itineraries. Joseph L. Carlson, Allan Hancock Coll., Lompoc, CA Copyright 2004 Reed Business Information.
Kirkus Reviews
An Englishman crosses the Channel to spend a year in the vineyards of France. Overcoming the traditional Briton's bewilderment at sunshine, he learns a bit about the quaint locals and an awful lot about oenology. No, it's not Peter Mayle, but erstwhile lawyer and first-time author Moon, who inherits Uncle Milo's place in the southern region of Languedoc. The house is picturesque in a derelict sort of way, the vines neglected. The neighbors are sufficiently-as always-colorful to have been cast in an old Ealing comedy. Meet Manu, an imbibing, poaching rascal, and his fierce spouse. Waitress Babette is comely and bright. English historian Krystina teaches our pioneer some local history and seems quite eager to make some more with him despite his lack of enthusiasm for a bit of a romp. Virgile, the earnest winemaker, teaches the author what must surely be just about everything, from grape to glass, about the art and practice of viticulture. Virgile, in his cave, is immersed in wine-and at one point quite literally. He pulls out all the corks in relating the manifold tests and tribulations necessary to produce a product with exactly the right nose and body, a wine far different from Manu's dreaded house red. Tastings include Virgile's Carignan, Syrah, and Grenache Noir, then samplings of the local Picpoul, Mourvedre, and Cincault. With truffles, trout, snakes, bees, and the Occitan language as adjunct studies, the author's principal course in wine lore covers varietals, the vendange, and the sometimes baleful influence of the zodiac, the Romans, and the Appellation Controlee authorities. None of it is enough to faze Moon in his report on what he did on his vacation. With all the focus onFrench wine aesthetics, this isn't designed for teetotalers or Francophobes (see John J. Miller and Mark Molesky's Our Oldest Enemy, above). Seasoned with wit, though, it has legs enough for enthusiasts who may be thrilled to learn that there's actually a Grenache Blanc. (Map and line drawings)
No comments:
Post a Comment