A full-color cookbook with more than 80 healthy hot and cold soup recipes and cleanses for losing weight, detoxification, and revitalized health. Souping is a new way to cleanse the body. Packed with more than 80 delicious and incredibly healthy recipes that can be eaten on the go, Souping is the first-ever cookbook of its kind to cover this trend. Step-by-step instructions for making and storing each savory, sweet, filling, energizing, or calming soup make souping easy, and nutritional breakdowns and explanations of the health benefits of key ingredients allow you to track your progress. Both time- and goal-based plans ranging from one to seven days outline day-by-day menus, never offering the same meal twice. Whether you want to lose weight, boost your immunity, or improve your overall health, Souping can help you cleanse smarter.

An action sports adventurer’s bucket list of exciting and unexpected destinations around the globe as lived and told by iconic surfers, skaters, climbers, and riders. An unconventional photographic guidebook to adventure, featuring images, intel, itineraries, tales, and testimonies collected by Roark’s expert guides. The book documents the routes of a group of iconic surfers, climbers, skaters, and other adventurers seeking full cultural and thrill-seeking immersion. Including journeys to 16 global destinations illustrating the road less traveled, from surf expeditions to Iceland, the Falkland Islands, or Jamaica, to motorcycle journeys through Nepal, rock climbing in Argentina to cliff jumping in Northern Vietnam, and more. World-renowned photographers Chris Burkard, Dylan Gordon, Jeff Johnson, Drew Smith, and Chris McPherson uniquely capture faraway images and the wayward spirit of those that seek adventure—if not a little danger—in an increasingly tame world. The modern bible for anyone interested in charting an adventure with improbable itineraries across the globe, or the mere appreciation for photography that transports you to a place only found in dreams.

A powerhouse collection of soups and meal pots that deliver 5 portions of fruit and veg (sometimes more!) that are also low in calories, sugars, carbohydrates and salt, plus are dairy and gluten free. The first section explains what 5-a-day really means and includes a guide to what counts and what doesn't, as well as which fruits and veg give you a large dose of sugar. Armed with this better understanding of how to achieve your 5-a-day, you can then aim for even more. Each soup makes enough for one person but can easily be adapted for larger servings. They have all been fully analysed by a qualified nutritionist so that the reader can see immediately the benefits of what they're eating. The authors also show the reader how to create their own 5-a-day soups and meal pots that range from cleansing to therapeutic and everything in between.

‘This beautiful book, written collectively by a whole family about their shared passion and business, celebrates the irreplaceable savoury edge of salt – in its flakiest most appetising form. And the recipes are irresistible too.’ – HUGH FEARNLEY-WHITTINGSTALL After 20 years of making award-winning Halen Mon sea salt, the Lea-Wilson family have put together a collection of recipes on how to showcase this often misunderstood and misused ingredient. Learning to season properly is what separates a good cook from a great one. It isn’t a simple case of how much is added but also when these crystals are used: at the beginning of meal prep to help sunny tomatoes sing; coating your meat just before cooking to help the salty char form and the meat stay juicy; or right at the very end, scattered over a chocolate torte to make it all the more chocolate-y. Brine, cure and pickle your way through this book, learning to use salt in new ways to make everyday food more vibrant and flavourful. From a sophisticated fennel and almond lasagne to toasted milk cookies, delicate salt marsh lamb to juicy black pepper brined corn, this book brings new techniques and a breath of fresh inspiration to your plate. With every bit as much attention paid to vegetables and sweet dishes, as well as meat and fish, and beautiful photography shot on location on the wild island of Anglesey throughout, this book celebrates the most important ingredient in your kitchen.

"Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more ... You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds."--Publisher

This is much more than a book of delicious plant-based soup recipes. Get to know the ingredients first with all the nutritional information clearly explained, so you can find out which ingredients will have the most impact for you. Low on energy? get those B-vitamins packed into your soup. Need to drop a few pounds? focus on the metabolism-boosting recipes. Constantly getting colds? Get going with the immune-boosting soups. All recipes are nutrient rich but naturally low in calories. Each recipe has icons to show which common ailments are targeted such as stress, fatigue, weakened immunity and more. Recipes are plant-based and gluten-free, so can be enjoyed by everyone, but serving suggestions add in other delicious 'soupolo-twists' so you can adapt things to your own taste. The book is fully photographed by award-winning food photographer Jean Cazals.