Interview: Nutritionist Joy McCarthy

Submitted by cberge on Wed, 02/26/2014 - 14:46
Interview: Nutritionist Joy McCarthy

Plagued with hair loss, dull skin and digestive problems, nutritionist Joy McCarthy’s aha moment came from turning her diet around. This Canadian nutrition guru has appeared on Global’s Morning Show and Steven and Chris to tout her philosophy on honouring our relationship with food and our bodies.

Recipes From L.A. Son

Submitted by etarswell@hhmed... on Wed, 02/26/2014 - 10:32
Recipes From L.A. Son

Roy Choi grew up cooking at his parents' Los Angeles restaurant and after attending culinary school, opened his own food truck specializing in a new culinary hybrid, Korean-style tacos (his emblematic Kogi taco trucks always draw a crowd). Since then he has perfected his Korean/Mexican dishes and opened other restaurants in the L.A. area. Choi's new cookbook L.A.

Recipes From Grain Power

Submitted by etarswell@hhmed... on Wed, 02/12/2014 - 11:00
Recipes From Grain Power

Hot on the heels of sisters Patricia Green and Carolyn Hemming's award-winning Quinoa 365: The Everyday Superfood and Quinoa Revolution, comes Grain Power, a cookbook that eschews wheat flours.

Recipes From Winter Cocktails

Submitted by etarswell@hhmed... on Tue, 02/04/2014 - 17:21
Recipes From Winter Cocktails

The polar vortex that came this season has made staying inside more appealing than ever. What better way to avoid the cold than sipping a mulled cider by the fire, or by cradling a cup of punch at a warm gathering?

Recipes from The A.O.C. Cookbook

Submitted by maman@hhmedia.com on Mon, 02/03/2014 - 22:16
Recipes from The A.O.C. Cookbook

Aftering winning a James Beard Award with her last book, Sunday Suppers at Lucques, Suzanne Goin has been lauded as one of the best chefs in the U.S. Using recipes from her sophomore restaurant, A.O.C., she turns small-plate, shared-style dishes that she made so famous into main courses for the home chef. Goin talks readers through 125 recipes in The A.O.C.

Interview: Giada de Laurentiis

Submitted by etarswell@hhmed... on Mon, 02/03/2014 - 21:12
Interview: Giada de Laurentiis

Emmy award-winning Food Network chef and host of Giada at Home and Food Network Star, Giada de Laurentiis, is just as well known for her Italian recipes as she is for her pint-sized frame. In fact, the first question most of her fans ask is how she stays so trim. She spoke with House & Home to explain how she does it without denying herself her favourite foods.

Recipes From Giada's Feel Good Food

Submitted by etarswell@hhmed... on Mon, 02/03/2014 - 19:48
Recipes From Giada's Feel Good Food

Emmy award-winning chef and host of Giada at Home and Food Network Star, Giada de Laurentiis is often asked how she stays fit. In her latest cookbook, Giada's Feel Good Food (2013 Random House Canda), Giada shares recipes that have kept her healthy without avoiding any of the foods she loves.

Recipes from Cooking Slow

Submitted by etarswell@hhmed... on Mon, 02/03/2014 - 02:25
Recipes from Cooking Slow

For cooks who plan ahead, Cooking Slow (2013 Raincoast Books) delivers flavourful meals with minimal fuss. Well-known food writer and teacher Andrew Schloss streamlines the cooking process with six techniques in this 100-recipe cookbook. The idea is to prep ingredients while low heat brings out the flavour and tenderness of meats, grains and vegetables.

Recipes From Fish

Submitted by etarswell@hhmed... on Wed, 01/22/2014 - 11:31
Recipes From Fish

Author Cree LeFavour's Fish (2013 Raincoast Books) focuses on sustainable seafood and techniques for cooking it from around the world. Giving tips on selecting the right piece of fish as she goes, LeFavour organizes dishes into flavour profiles, including American, Bistro, Latin, East and South Asian, and North African/Mediterranean.

Recipes From Joyous Health

Submitted by etarswell@hhmed... on Fri, 01/17/2014 - 18:55
Recipes From Joyous Health

Toronto-based Joy McCarthy is a holistic nutritionist and blogger who advocates a "no diet" philosophy in her new cookbook, Joyous Health (2014, Penguin Canada). She puts forward the idea that food should be thought of as energy, and explains what foods are detrimental to good health, as opposed to counting calories.

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