Making Aromatherapy Creams and Lotions or Food 20

Making Aromatherapy Creams and Lotions: 101 Natural Formulas to Revitalize and Nourish Your Skin

Author: Donna Maria

A reader?guide to creating exciting, inventive, and unique cosmetics and body-care products using all-natural ingredients and the power of aromatherapy. Includes an overview of aromatherapy, techniques used to extract aromatic plant materials, tips on creating unique and personal creams and lotions, and a full complement of inspirational recipes.

Table of Contents:

	Dedication and Acknowledgments	iv
	Preface	1
Chapter 1.	Aromatic Self-Care	2
Chapter 2.	The Aromatic Pantry	14
Chapter 3.	Complementary Materials	36
Chapter 4.	Caring for the Skin	54
Chapter 5.	Making Natural Aromatherapy Creams & Lotions	70
Chapter 6.	Recipes for Health and Beauty	91
Chapter 7.	Aromatic Beauty Food	126
	Resources	157
	Index	161

Interesting book: Virtualization for Dummies or BrandDigital

Food 2.0: Secrets From the Chef Who Fed Google

Author: Charlie Ayers

In a cutting edge cookbook for the Internet generation, Google’s legendary founding super-chef, Charlie Ayers, tells you everything you need to know about the newest nutrition buzzword: brainfood. He outlines the basics on how the right foods can transform your mind and body, and then teaches you how to stock your kitchen with the healthiest foods available. Raw, organic, and fermented is Charlie’s mantra, which is reflected in more than 90 easy-to-prepare recipes, whether it’s a Kick-start Breakfast, a Power Lunch, or a Light, Bright Dinner. And, following the world-famous formula Charlie used at Google headquarters, the meals and snacks are designed to feed your brain exactly what it needs at different points throughout the workday. From hipsters looking to think more creatively to high-fliers who need that extra edge for success to new moms and dads, looking to repair the damage of myriad sleepless nights, Food 2.0 has the recipe for delicious food for sharper thinking no matter who you are or what you do.

Publishers Weekly

While working in California as the executive chef for Google, Ayers "came to believe that we can all eat delicious, clean, fast cuisine that is good for us, good for the community, and good for the Earth." In his first cookbook, Ayers shares recipes that fed the young minds at Google for more than six years as well as tips on eating, shopping and cooking smart. Ayers isn't telling readers anything new, but his clear and concise recipes are inspiring. "The Smart Pantry" section includes lists of Ayers's favorite vinegars, oils and grains, and includes creative recipes for homemade condiments like Chutney-Yogurt Crust for fish, Roasted Jalapeno Ketchup, and "Flavor Cubes," such as one made with carrot juice, eggplant and garlic puree frozen in ice trays and used to add quick flavor to soups or sauces. The "Smart Recipes" section offers such original recipes as a Jade Smoothie, made with cucumber, apple cider and lemon sorbet, and Dragon Breath Noodles, with peanut butter, ginger and honey. Photos. (May)

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Judith Sutton - Library Journal

When Larry Page and Sergey Brin started Google, they wanted an employee cafeteria that offered healthful and delicious alternatives to the pizza and burritos on which most "Googlers" subsisted, and they hired Ayers as their chef in 1999. He was "employee #53," but when he left Google in 2005, the cafeteria (aka Charlie's CafA©) was serving lunch and dinner to more than 1500 people a day. Here, Ayers presents his time-tested recipes and his cooking philosophy (buy organic and local, whenever possible), along with lots of information on ingredients, techniques, and eating well. The recipes are simple but appealing, inspired by a variety of cuisines, and feature many vegetarian choices. Ayers has an engaging style; his book is recommended for most collections.