Fresh Happy Tasty: An Adventure in 100 Recipes by Jane Coxwell, Diane von Furstenberg

By Jane Coxwell, Diane von Furstenberg

Commute the area with a hundred fit, scrumptious, and easy recipes during this appealing, evocative cookbook.

A own chef to Diane von Furstenberg aboard the designer's amazing crusing yacht, Eos, Jane Coxwell has traveled to the a ways corners of the globe. accumulating thought from Southeast Asia, New Zealand, Australia, Papua New Guinea, French Polynesia, the Caribbean, the Mediterranean, crucial the US, and her native land of South Africa, Jane's delectable recipes can really be known as global food.

Full of sunshine, full of life flavors, the most up to date parts, and a down-to-earth angle, and illustrated with dozens of lushly intimate photos from Jane's travels, Fresh satisfied Tasty is the right technique to percentage fantastic meals and solid instances. Jane's low-key technique applies to either her cooking and daily life. the main scrumptious dishes, she believes, are created with clean meals that appears reliable, tastes nice, and is thoughtfully ready. by no means extravagant or decorative, Jane's recipes are supposed to encourage the liberty to create and luxuriate in cooking.

Fresh chuffed Tasty bargains a hundred of Jane's favourite gentle and luscious recipes, including:

• vibrant eco-friendly Pea Salad with Lemon and Mint
• Herb, Lemon, and Caper crammed Trout
• Honey Poached Pineapple
• Cape Malay Lamb Curry
• Brussels Sprouts and Oyster Mushrooms with Pine Nuts
• Israeli Couscous with Shrimp and Zucchini
• Lobster Quinoa
• center japanese Watermelon Salad

Enjoy fabulous flavors from worldwide with Fresh chuffed Tasty!

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Additional resources for Fresh Happy Tasty: An Adventure in 100 Recipes

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We “invented” sticks, then discovered how to sharpen them and harden them in fire and how to add stone tips. A spear found between the ribs of an elephant in Germany dating to about 400,000 or 300,000 years ago (yes, there were elephants in Germany back then) proves that by that time our ancestors were skilled crafters of javelins—light spears designed for efficient throwing. 8 feet long and made of the hardest part of yew wood, from near the base of the tree, they were shaped so that the maximum thickness and weight were about a third of the way from the tip, which allowed for the easiest throwing.

Or two myths, to be precise, both of which have roots in science. In 1824, Justus von Liebig became a professor at the University of Giessen, Germany, at barely twenty-one years old. Von Liebig’s career was not only fast but also quite impressive: for his discoveries of the role of nitrogen in plant nutrition, he is still known as the father of the fertilizer industry. Some of von Liebig’s fame was due to his research, and some of it due to his charm: he was a great self-promoter. And that definitely helped spread his ideas about nutrition and meat.

Peanut butter would have been great, if it were available in the Paleolithic. As it was, our ancestors had to find other high-quality foods to enable the shrinking of their guts and the growth of their brains. That food, most likely, was meat. It wouldn’t take much. It wasn’t necessary for early Homo to become as carnivorous as saber-toothed cats. If as little as 10 percent of the calories eaten by our ancestors came from meat (about as much as one threeounce steak on a two-thousand-calorie diet), that would have been sufficient to make a difference between a low-quality and a high-quality diet.

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