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Author: Helen McGrath
Publisher: Oxford University Press, USA
ISBN: 9780198327677
Category : Cooking
Languages : en
Pages : 248
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Book Description
The comprehensive recipe section is fully in line with current nutritional thinking, and includes many vegetarian and low fat recipes. All the recipes have been carefully chosen to be manageable in a one-hour teaching session. Questions, suitable for a range of abilities, are included throughout the book to test and develop understanding.
Author: Helen McGrath
Publisher: Oxford University Press, USA
ISBN: 9780198327677
Category : Cooking
Languages : en
Pages : 248
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Book Description
The comprehensive recipe section is fully in line with current nutritional thinking, and includes many vegetarian and low fat recipes. All the recipes have been carefully chosen to be manageable in a one-hour teaching session. Questions, suitable for a range of abilities, are included throughout the book to test and develop understanding.
Author: Mark Bittman
Publisher: Harvest
ISBN: 035812882X
Category : Cooking
Languages : en
Pages : 255
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Book Description
Easy-to-understand rules for eating right, from food expert Mark Bittman and Yale physician David Katz, MD, based on their hit Grub Street article
Author: Corinne T. Netzer
Publisher: Dell
ISBN: 9780440212713
Category : Health & Fitness
Languages : en
Pages : 690
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Book Description
Whether you are counting your calories, carbs, or fat grams, watching your cholesterol intake or boosting fiber, The Complete Book of Food Counts is the ultimate one-volume reference, providing the latest, most accurate information on the largest possible variety of foods. You can depend on the accuracy and inclusiveness of this bestselling resource to provide all the essential counts for generic and brand-name foods, fresh, frozen, and fast-food items--even gourmet and health foods. The Complete Book of Food Counts is completely revised and updated for the sixth edition, containing thousands of new listings--including a variety of ethnic foods. You'll find: • Calorie counts • Carbohydrate grams • Cholesterol milligrams • Sodium milligrams • Protein grams • Fat grams • Fiber grams PLUS • A conversion table for weight and capacity measures • Alphabetized listing for easy reference • And much, much more From A to Z, all the nutritional information you need is here--whether you are navigating the supermarket aisles or poring over recipes in your kitchen. It's the ultimate gift for yourself and your family--the gift of knowledge, of choice, of good health!
Author: Stephen Mennell
Publisher: University of Illinois Press
ISBN: 9780252064906
Category : Cooking
Languages : en
Pages : 412
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Book Description
So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
Author: Jennifer Klinec
Publisher: Twelve
ISBN: 1455537683
Category : Biography & Autobiography
Languages : en
Pages : 203
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Book Description
For fans of Reading Lolita in Tehran, a true story of forbidden love set against the rich cultural and political backdrop of modern-day Iran. Jennifer Klinec is fearless. In her thirties, she abandons her bland corporate job to launch a cooking school from her London apartment and travel the world in search of delicious recipes and obscure culinary traditions. Her journey takes her to Iran, where she seeks out a local woman to learn the secrets of Persian cuisine. Vahid is suspicious of the strange foreigner who turns up in his mother's kitchen. Unused to such a bold and independent woman, he is frustrated to find himself, the prized only son of the house, largely ignored for the first time. But when the two are thrown together on an unexpected adventure, they discover a mutual attraction that draws them irresistibly toward each other--but also pits them against harsh Iranian laws and customs, which soon threaten to tear the unlikely lovers apart. Getting under the skin of one of the most complex and fascinating nations on earth, The Temporary Bride is a soaring, intricately woven story of being loved, being fed, and struggling to belong.
Author: Nishanga Bliss
Publisher: New Harbinger Publications
ISBN: 1608821579
Category : Health & Fitness
Languages : en
Pages : 208
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Book Description
For thousands of years, human lives and diets have been closely tied to the rhythms of the seasons—and for good reason. Following the season-by-season nutritional principles of Chinese medicine is the best way to maximize the nutrients in your diet and strengthen your body. Real Food All Year offers seasonal shopping lists and meal suggestions, detoxifying cleanses drawn from the wisdom of ancient traditions, and tips for putting together quick snacks on the go. This guide includes everything you need to enjoy the pleasures of eating fresh foods and nourishing your body in the way nature intended. In Real Food All Year, you’ll learn to: • Use Eastern medicinal principles to balance your diet for greater energy • Understand how each season affects your body’s health • Refresh your body with simple, energy-building cleanses • Prepare delicious meals using over 35 gluten-free recipes
Author: Janet Poppendieck
Publisher: Univ of California Press
ISBN: 0520944410
Category : Social Science
Languages : en
Pages : 369
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Book Description
How did our children end up eating nachos, pizza, and Tater Tots for lunch? Taking us on an eye-opening journey into the nation's school kitchens, this superbly researched book is the first to provide a comprehensive assessment of school food in the United States. Janet Poppendieck explores the deep politics of food provision from multiple perspectives--history, policy, nutrition, environmental sustainability, taste, and more. How did we get into the absurd situation in which nutritionally regulated meals compete with fast food items and snack foods loaded with sugar, salt, and fat? What is the nutritional profile of the federal meals? How well are they reaching students who need them? Opening a window onto our culture as a whole, Poppendieck reveals the forces--the financial troubles of schools, the commercialization of childhood, the reliance on market models--that are determining how lunch is served. She concludes with a sweeping vision for change: fresh, healthy food for all children as a regular part of their school day.
Author: Michael W. Twitty
Publisher: HarperCollins
ISBN: 0062876570
Category : Cooking
Languages : en
Pages : 505
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Book Description
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Author: Joy Bauer
Publisher: Hay House, Inc
ISBN: 1401950396
Category : Cooking
Languages : en
Pages : 277
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Book Description
#1 NEW YORK TIMES BEST-SELLING AUTHOR Imagine what it would be like if you could eat all the comfort foods you love—from General Tso’s Chicken and Buffalo Wings to Strawberry Cheesecake and Chocolate Chip Ice Cream—but without the calories. But instead of feeling bloated, heavy, and lethargic, you felt light, alive, and healthy. It sounds like a dream, doesn’t it? This dream is, in fact, reality, and New York Times best-selling author Joy Bauer is here to prove it. In From Junk Food to Joy Food, Bauer lays out the secrets to transforming everyone’s favorite comfort foods into healthier versions of themselves—just like she does in her popular segment on the TODAY show. With a few simple tweaks, readers can create sumptuous, healthy comfort food dishes with the flavors and textures they crave but without the negative side effects. Instead of making them feel tired and weighed down, these foods will help readers lose weight, alleviate arthritis pain, boost energy, enhance heart health, normalize blood pressure, minimize wrinkles, and so much more. Packed with more than 100 recipes and stunning four-color before-and-after food photography, this recipe book presents some of the most delicious (and typically fattening!) meals, snacks, desserts and drinks—but with a healthy twist. So get set to gobble down Chicken Parmesan for dinner and top it off with Boston Cream Pie, and still drop two dress sizes in a few weeks. It’s all possible when you turn your favorite junk food into Joy food.
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645
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Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
