A.A new hotel. | B.A kind of food. | C.A close relative. |
2 . If you haven’t taken down your Christmas tree yet, no worries. Here’s an idea: have you ever thought about eating it?
Julia Georgallis has some recipes. Over the last five years, she’s been preparing carefully for Christmas dinners in London with a friend. “How can we make something sustainable around Christmas time? What can we cat? What’s the thing that no one eats and that somehow represents Christmas? And then we just decided on Christmas trees,” Georgallis says.
She turned it into a book, How to Eat Your Christmas Tree. And her idea is that it’s not that odd. Some people enjoy Christmas wine. Some people like to go shopping and most people can get behind saving the planet.
“What I aimed for this book to do, really, was to get people thinking about the odd ways that they can be more sustainable in their daily lives,” Georgallis says.
“Eating Christmas trees isn’t going to save any animals in danger or freeze any ice caps. But if we start to think about everything that we do as a whole, then that builds up, you know, and that helps,” she says.
Most of the recipes in her book use the needles from the tree. “You’d use the needles like a herb,” she says.
“And different Christmas trees kind of have different flavors. They’re quite subtle, but they do have different flavors. So fir (冷杉), which is a really popular choice of Christmas trees, gives people better feeling and atmosphere. And then you have pine, which is a little bit more delicate.”
A warning: some Christmas trees are poisonous if eaten — like cypress and cedars. And be sure your tree wasn’t sprayed with pesticides (杀虫剂) and other chemicals. “So if you have any doubt that your Christmas tree might not have been grown to eat, then maybe don’t eat it,” Georgallis says.
And, of course, don’t even think about eating your artificial tree!
So, with all those instructions and with the appropriate tree, what could we cook? Well, Georgallis’ book has all sorts of recipes for different foods and drinks. Let’s open up the world’s cuisine with simple ingredients!
1. What’s the main purpose of Georgallis’ book?A.To tell people not to buy real trees. | B.To inspire people to be more eco-friendly. |
C.To teach people how to enjoy Christmas wine. | D.To encourage people to throw away odd traditions. |
A.Artificial trees can also be cooked. |
B.Eating Christmas trees does good to saving animals. |
C.Different trees have different features and tastes. |
D.All Christmas trees have their own ways to be cooked. |
A.Tips for choosing Christmas trees. | B.Warnings for cooking Christmas meals. |
C.Comparison between real and artificial trees. | D.Recipes for different foods with Christmas trees. |
A.A diary. | B.A novel. | C.A scientific report. | D.A lifestyle magazine. |
3 . Top cookbooks of 2023
The Wok: Recipes and Techniques by J.Kenji Lopez-Alt
The Wok’s appeal is not innovation; you can find many dishes like Kung Pao Shrimp and Cumin Lamb on many Chinese restaurant menus. But you don’t have to leave your home. As far as I’m concerned, it’s worth the sticker price to learn the techniques.
Turkey and the Wolf: Flavor Trippin’ in New Orleans by Mason Hereford
Chef Mason Hereford has put to paper some of the magic that draws locals and tourists alike to his popular New Orleans sandwich shop, Turkey and the Wolf. The cookbook is full of recipes accessible to home cooks. The meatloaf is my favorite.
Mi Cocina: Recipes and Rapture from My Kitchen in Mexico by Rick Martinez
With seven sections focused on different regions across the country, Rick Martinez guides you through some of the essential recipes for each. The recipes are lovely, but what I love most are the stories alongside each of them. Food is deeply personal and with Mi Cocina, Martinez is sharing his life in food and inviting you to come along.
I Am from Here: Stories and Recipes from a Southern Chef by Vishwesh Bhatt
Western India and the Southern U.S. share more culinary (烹饪的) similarities than you’d think, from rice varieties to fresh tomatoes. Here, these ingredients explode in a delicious combination of seasonings and essential cooking techniques.
1. Whose book provides guidance on Chinese cooking?A.Rick Martinez’s. | B.Vishwesh Bhatt’s. |
C.Mason Hereford’s. | D.J.Kenji Lopez-Alt’s. |
A.The Wok. | B.Turkey and the Wolf. |
C.Mi Cocina. | D.I Am from Here. |
A.They share some stories. |
B.They feature Indian and American food. |
C.They stress food’s role in connecting cultures. |
D.They emphasize the importance of fresh ingredients. |
4 . By now, most people know they should be eating more vegetables. But are there ways to get more from the vegetables you already eat? A research shows that when it comes to vegetables, it’s not only how much we eat, but also how we prepare them, that decides the vitamins and other nutrients that enter our body.
Many studies show that people who eat lots of vegetables have less heart disease, and eye problems and even cancer. But raw vegetables are not always best. The researchers found that 198 Germans who eat raw food were short of lycopene, the matter found in tomatoes and other red vegetables. “There is an idea that raw foods are always going to be better,” says Steven K. Clinton, a professor at Ohi o State University. “For fruits and vegetables, sometimes a little bit of cooking can be helpful.”
A number of factors decide how the vegetables do good to people’s health before they reach the table, including where and how they were grown and stored before being bought. No single cooking way is best. Some nutrients are easily lost in cooking if they are cooked in different ways.
Vitamins C and B are often lost. In January, another report said that boiling was better for carrots than frying or serving them raw. Frying was the worst way to cook.
What cooked with the vegetables can also be important? When the vegetables were cooked with fat, the diners can get more nutrients. Fat can also make the taste of vegetables better, meaning that people will eat more of them. Putting on some other things that make it taste better—a little salt—can make the food taste better.
1. The writer mainly wants to tell us that ________.A.people should eat more vegetables |
B.the way people eat vegetables is important |
C.eating vegetables is good for us |
D.how much vegetables one should eat |
A.have the eyes problems | B.have heart disease |
C.be in need of lycopene | D.hate eating tomatoes |
A.the place where the vegetables are grown |
B.the way how the vegetables are stored |
C.the way how the vegetables are prepared |
D.the price at which the vegetable are sold |
A.It’s better to cook vegetables with fat |
B.the more fat in the cooking, the fewer vegetables people will eat |
C.It’s better to cook the vegetables without salt |
D.the fat will increase the nutrition of the vegetables |
5 . Advice for Cooking on a Tight Schedule
From my experience, there are three main reasons why people don’t cook more often: ability, money, and time.
Think ahead. I usually think cooking is a pain when I’m already hungry and there is nothing ready to eat. So think ahead of the coming week. When will you have time to cook? Do you have the right materials already?
Make your time worth it. When you do find time to cook a meal, make the most of it and save yourself time later on. Are you making one loaf of bread?
Hopefully that gives you a good start.
A.Try new things. |
B.Ability is easily improved. |
C.Make three or four instead. |
D.Understand your food better. |
E.Cooking is a burden for many people. |
F.Let cooking and living simply be a joy rather than a burden. |
G.A little time planning ahead can save a lot of work later on. |
The “sour and spicy shredded (细丝) potato” is a typical home cooking dish in China which
Wash the potatoes and remove the skin. Cut them into thin and similar shreds. Put in salt water for a few minutes
7 . New research from Edith Cowan University (ECU) has found being confident in the kitchen is not only good for your taste buds, it’s also good for your mental health.
In total, 657 participants undertook the seven-week healthy cooking course. Researchers found those who participated in the program saw significant improvements in general health, mental health and subjective vitality immediately after the program which remained six months after completing the course, when compared to the study’s control group.
“Improving people’s diet quality can be a preventive strategy to stop or slow the rise in poor mental health, obesity and other health disorders,” Dr Joanna Rees said. “Future health programs should continue to prioritise the barriers to healthy eating such as poor food environments and time restrictions, while placing greater emphasis on the value of healthy eating via quick and easy home-cooked meals, rich in fruit and vegetables and avoiding processed convenience foods.”
The Institute has previously found a link between eating more fruits and vegetables, and improved longer term mental health in a larger study collecting more complex dietary data, implying the participants in the current study may have felt better due to improved diet. However, the study showed participants’ mental health improved despite their reported diet not being found to have changed after completing the program.
At the start of the program, 77 per cent of participants who’ identified as female claimed to be confident about cooking, compared to just 23 per cent of those who identified as male. But at the end of the program, cooking confidence and cooking skills were equal across both groups.
This change in confidence could see change to the household food environment by reducing the gender prejudice and leading to a gender balance in home cooking. This in turn may help to overcome some of the barriers presented by not knowing how to cook, such as easing the time limits which can lead to ready-made meals which are high in energy but low in nutritional value.
1. What can we learn from what Dr Joanna Rees said?A.Processed convenience foods benefit people. |
B.Time restrictions lead to healthy eating. |
C.He thinks it urgent to improve people’s diet quality. |
D.Home-cooked meals are better choices. |
A.Better mental health. | B.Improved memories. |
C.Losing weight. | D.Increasing creativity. |
A.By answering questions. | B.By making contrasts. |
C.By giving examples. | D.By analyzing causes. |
A.Is the Kitchen Revolution Important? |
B.Learning Cooking Course Turns Popular |
C.Healthy Home Cooking Equals a Healthy Mind |
D.Being Confident in the Kitchen Benefits Confidence |
Many people are fond of Chinese Cuisine (烹饪). In China, cooking
The art of Chinese cooking goes far beyond the simple need
The Chinese cuisine is based
9 . I will never forget the first dessert class at a cooking school in France, where a group of anxious dessert students (myself included) were tasked with preparing an apple pie. It looked simple enough, but I soon realized that it was as far from simple as it could be. However, my knife and I mastered this French classic, as well as dozens of others.
After graduating, I found a job at a modern American restaurant in Florida. Despite the restaurant’s tiny kitchen, I was excited to work under Sylvia, the executive chef (主厨). The first job she gave me was to make apple pies. I couldn’t have been more excited — until I realized these pies were actually in the form of a dumpling. But my education had made me stick to French tradition. It took me a minute to get comfortable with this way of cooking again. Slowly, I was forgetting my French tradition, and beginning to go with the flow more. The response from diners was good. Our desserts were sold out on most days.
Then one day, chef Sylvia gave me the chance to make a new dessert and planned to add it to the menu for a week. Surprised and touched by the chance, I decided to go all out. I created a seasonal citrus mousse (柑橘慕斯) made with Florida oranges and pistachio croquant (a crisp, delicate cookie). But after a week, the apple pie dumplings continued to far outsell my special dessert. A sense of frustration went inside of me.
It finally made me aware that there isn’t one “right” way to understand a cuisine, or set of ingredients (配料). Where one chef can look at apples, butter, and flour and see a French apple pie, another might see baked apple dumplings. Even though each person’s translation may be different, I think they all deserve a spot on the table. And that was the most important lesson I discovered, through something as seemingly simple as fruit and dough (生面团).
1. What makes the author feel surprised according to paragraph 2?A.The tiny kitchen. |
B.The shape of apple pies. |
C.The restaurant’s tradition. |
D.The French way of coking. |
A.It wasn’t popular as expected. |
B.It was thought highly of by Sylvia. |
C.It was removed from the menu. |
D.It built up the author‘s confidence. |
A.Foods stand for cultures. |
B.Ingredients matter to cooking. |
C.There is no fixed way for cooking. |
D.Understanding a cuisine is necessary. |
A.A job affecting one’s life. |
B.A new dessert on the menu. |
C.A special class at a cooking school. |
D.A lesson taken as a dessert chef. |
10 . The Comfortable Kitchen: 105 Laid-Back, Healthy, and Wholesome Recipes
Here are healthy meals the whole family can enjoy, night after night.
What does comfort mean in The Comfortable Kitchen? For Alex Snodgrass, New York Times best-selling author of The Defined Dish, bringing her family around the table to share a home-cooked meal is a favorite way to show love. Her recipes are designed to bring joy into that display of affection, from your own comfort cooking for your loved ones' delight at the delicious flavors, to knowing that you are caring for your family 's nutrition with each bite.
There are plenty of recipes with simple, flexible ingredients for a meal when desired — perfect for people who are enjoying their “food freedom” stage of their health journey. And for those who have diet restrictions, Alex clearly marks each recipe as gluten-free (无麸质), dairy-free and grain-free, as appropriate.
Alex brings back the joy of being in the kitchen for those at all levels of cooking skills and provides food for every occasion, with soups, salads, pasta, vegetarian and non-vegetarian, ranging from one-pot meals to not-so-junky junk food — and even cocktails and desserts — with recipes including:
▲Cajun Chicken and Wild Rice Soup
▲Green Curry Poached Halibut with Herbs
▲Texas Style Brisket Tacos
▲Herby Green Olive Pasta with Feta
▲Sheet Pan Honey Sesame Cauliflower
▲Clayton's Margarita
▲7-Ingredient Almond Butter Cookies
With 105 approachable and nutritious recipes for real, busy life, The Comfortable Kitchen is a must-have cookbook for those who care about what they eat and what they make.
1. What is The Comfortable Kitchen mainly about?A.Cooking. | B.Affection. |
C.Kitchen facilities. | D.Family parties. |
A.It contains many recipes. | B.It receives many complaints. |
C.It can only be bought online. | D.It is published by New York Times. |
A.Environmentalists. | B.Dieticians. |
C.Businessmen. | D.Publishers. |