#cooksbooks

[dr-archeville]

Hi! I Stumbled across your blog about the Borough recipe book. I used to live there every week due to Liz pouring heavy and Schmitty’s banter (I was her fitness coach for a bit!) do you happen to have the cookbook still and would you be willing to share?

Hey! You're referring to this post, yeah?

Looks like the links there are dead :(

Fortunately, I'd saved a copy, and can share it... here!

[sterlingscripts]

Another page from new comic book EVERYDAY IS A MIRACLE. True stories are usually good. www.sterlingcomicbooks.com. #script #movie #comicbook #atlanticcity #cooksbooks #murder #unsolved #taxi #500club #emcee #singer #truestory https://www.instagram.com/p/CA0aaxNJMlv/?igshid=187k9390r8iex

[cheffromhell]

I found this while digging through box’s at home. Bought it from #cooksbooks some years ago. Love the pricing. #polrogerchampagne 1928 $131.00 a dozen 😱 https://www.instagram.com/p/B_sLn1tHadI/?igshid=1s5zmhji5cdu8

[littleblackdomicile]

Cookbooks! We all love them. How many do you have? How do you store them? Practice the one in one out rule. Instead of a cookie exchange this year, how about a cookbook share? @thespruce⠀ #cooksbooks#cookbookexchange#cookbookstorage#kitchenideas#littleblackdomicile#onlineinteriordesignservices#decorideas#morningslikethese

[fitbooks]

AUTHOR INTERVIEW: ALLEN LIM OF FEED ZONE PORTABLES

Up close with Allen Lim

Written by: Greg Kopecky

See the original post here.

Dr. Allen Lim is a physiologist, sports scientist, coach, nutritionist, and all-around endurance sports smart-guy. Lim is known for his work with professional cycling teams, his cookbook, and his company, Skratch Labs.

I had the opportunity of interviewing Lim twice in August of 2012. First, over the phone on Friday, August 24th, and next on the early morning of Saturday, August 25th, as he was preparing food for the riders of the USA Pro Cycling Challenge. The text that follows below is an aggregate of those two conversations.

As a journalist, I appreciated Lim’s candid responses and quick follow-up – clearly this guy is passionate about his business, and has worked hard to make it grow so quickly. As an interested triathlete, it was the opportunity of a lifetime to ask questions for my own selfish desires. I, like untold numbers of our readers, have struggled mightily to figure out a nutrition plan that achieves the magic trio of sufficient fueling/hydration, no GI distress, and good taste.

Below, I’ll write the biggest ‘take-homes’ that I got from our conversations (some of which was spoken with the voice recorder off), and what I think may answer some of the most common questions of our readers. Of course, the standard disclaimers apply: I’m not a doctor, and I don’t play one on T.V…. be willing to test for yourself, and always wear proper eye protection. And – if you don’t want to listen to me blab, just skip to the interview part to hear it from the real expert.

1. Rely on simple, real food whenever possible. The shorter the ingredient list and shelf life, the better.

2. Race with the same foods and drinks that you train with. No eleventh-hour changes to the latest-and-greatest nutrition product (even to Lim’s own products).

3. Carbohydrate is the primary fuel needed for exercise. Protein and fat (such as bacon and eggs in his rice cakes) are there for taste. The X factor in triathlon is running – some people have difficulty dealing with the protein and fat on-the-run (but tolerance is highly individual based on ancestry and cultural adaptation).

4. The nature of long-distance triathlon racing forces a sub-optimal fueling plan upon the athlete. Even if it is not possible to follow a perfect plan, it doe goes a long way to optimize what you can – i.e. carrying what you can with you on the bike, using a ‘special needs’ bag, etc.

Read the rest of the interview here.

[charlottesnest]

Top 50 Cookbooks according to Stylist Magazine

I love books, food and cooking. Ideally I want to work my way through all of these, Realistically, this isn't going to happen so I shall have to content my self with reading all about them.

http://www.stylist.co.uk/life/recipes/stylist-top-50-cookbooks

[thebookstheygaveme]

Walters, and Loux.

                                                                                   A Tale of Two Cookbooks

We grew up together, same schools, same classes, but were never friends. I had a crush on him in the first grade & have warm, vivid memories of both him and his mother, picking him up from school. We ran into each other in Penn Station a few years ago and started dating soon after. His parents loved good food as well as cooking, and knew I did as well. For Christmas, both he and his mother gave me cookbooks. He gave me "Clean Food," by Terry Walters, which, at the time I remember thinking was sweet, but once I looked at the recipes, realized was a lazy choice on his part - bare bones recipes with little imagination. His mother, however, gave me a copy of Renee Loux's "The Balanced Plate," a much more detailed, insightful, and delicious-recipe-filled cookbook. He left me a few months later. I still think of his mother every time I use the cookbook, and I miss her.