LRTPublicityLouise Rhind-Tutt

It was a culinary journey like no other: Over the course of 195 weeks, food writer and blogger Sasha Martin set out to cook— and eat — a meal from every country in the world.

As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric, creative mother to a string of foster homes to the house from which she launches her own cooking adventure, Martin’s heartfelt, brutally honest memoir reveals the power of cooking to bond, to empower, and to heal — and celebrates the simple truth that happiness is created from within.

Sasha Martin is an award-winning writer, blogger, wife and mother who spent almost four years cooking her way around the world. Her work has been featured on NPR (Travel with Rick Steves), Whole Living, Bon Appetit, The Smithsonian, The Huffington Post, and CNNgo. Her recipes have been recognized by the likes of Amanda Hesser and FOOD 52, and her website, Global Table Adventure, is a go-to hub for foodies around the world.

A raw food diet is one that will improve your immediate and long-term physical and mental health, provide you with more energy and vitality, help you to lose weight, reduce you risk of disease, and promote a holistic lifestyle in which your body is in tune with nature and the seasons.

“Cooking food at temperatures above 115°C (240°F) destroys its natural enzymes, denaturing it and stopping us
from receiving the maximum nutritional benefits that food in its raw and natural state offers.”

Author Nicky Arthur presents a host of delicious recipes to try, most of which can be enjoyed raw. From breakfast dishes, grains and salads, to soups, dips, snacks, main courses and desserts, there are recipes here for everyday eating as well as entertaining.

The Power of Living Raw provides recipes can be prepared quickly and easily with the aid of a kitchen dehydrator or by using the lowest setting on a standard electric oven. Try the raw version of pizza, pasta, sourdough breads, cakes and pancakes. There are recipes too for healing drinks such as spiced teas, vegetable and fruit juices and satisfying smoothies.

Making the transition to a raw food diet has never been easier!

Health expert, yoga teacher, motivational speaker and author, Nicky Arthur runs workshops, seminars and retreats to inspire people to live healthy, happy and successful lives. In them she focuses on improving mindset, spirituality, physical health and communication. Through her work she empowers women to reach their full potential. Nicky has a passion for yoga and has studied meditation, exercise, nutrition and self-development. She is the author of the best-selling Cooking with Chia and How to be a Happier Mum, published by New Holland.

How did those peas and carrots get in your freezer? The story of how Clarence Birdseye developed the first freezing process is just as odd and interesting as the man himself. Birdseye is the first biography of Clarence Birdseye, the eccentric genius inventor whose fast-freezing process revolutionised the food industry and American agriculture.
While working as a fur trapper in Labrador, Canada, Clarence Birdseye encountered an age-old problem: bad food and an unappealing, unhealthy diet. However, he observed that fresh vegetables wetted and left outside in the Arctic winds froze in a way that maintained their integrity after thawing. As a result, he developed his patented Birdseye freezing process and started the company that still bears his name.
Birdseye, the last of the DIY, all-American tinkerers, forever changed the way we preserve, store, and distribute food, and the way we eat. Mark Kurlansky’s vibrant and affectionate narrative reveals Clarence Birdseye as a quintessential “can-do” American inventor.
In addition to changing the food industry and our diets more than any single man in history, at the time of his death he had 250 other patents including an electric sunlamp, a harpoon gun to tag finback whales, and an improved incandescent lightbulb. He shows how the greatest of changes can come from the simplest of ideas and the unlikeliest of places.
Mark Kurlansky is the New York Times bestselling author of many books, including The Food of a Younger Land, Cod: A Biography of the Fish That Changed the World, Salt: A World History, 1968: The Year That Rocked the World, and The Big Oyster: History on the Half Shell. He lives in New York City.