Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585
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Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185417
Category : Cooking
Languages : en
Pages : 379
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Book Description
Simplify whole foods cooking for weeknights--with 100 inspired vegetarian recipes made with supermarket ingredients. Sarah Britton streamlines vegetarian cooking by bringing her signature bright photography and fantastic flavors to an accessible cookbook fit for any budget, any day of the week. Her mains, sides, soups, salads, and snacks all call for easy cooking techniques and ingredients found in any grocery store. With callouts to vegan and gluten-free options and ideas for substitutions, this beautiful cookbook shows readers how to cook smart, not hard.
Author: Wes Jackson
Publisher: U of Nebraska Press
ISBN: 9780803275621
Category : Science
Languages : en
Pages : 172
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Book Description
"The plowshare may well have destroyed more options for future generations than the sword," writes Wes Jackson in a review of practices that have brought U.S. agriculture to the edge of disaster. Tillage has hastened the erosion of irreplaceable topsoil everywhere and a technology based on fossil fuels has increased yields for short-term profits, leaving crops ever more vulnerable to diseases, pests, and droughts. Such, says Jackson, is "the failure of success." As high-technology agriculture becomes more wasteful and expensive, more farmers are being forced off the land or into bankruptcy. ø Jackson's major solution calls for the development of plant combinations that yield food while holding the soil and re-newing its nutrients without plowing or applying fossil-fuel-based fertilizers or pesticides. His new way of raising crops, by working with the soil's natural systems, would keep the world's bread-basket producing perpetually.
Author: Khyati Y. Joshi
Publisher: Rutgers University Press
ISBN: 0813539889
Category : Social Science
Languages : en
Pages : 255
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Book Description
In this compelling look at second-generation Indian Americans, Khyati Y. Joshi draws on case studies and interviews with forty-one second-generation Indian Americans, analyzing their experiences involving religion, race, and ethnicity from elementary school to adulthood. As she maps the crossroads they encounter as they navigate between their homes and the wider American milieu, Joshi shows how their identities have developed differently from their parents’ and their non-Indian peers’ and how religion often exerted a dramatic effect. The experiences of Joshi’s research participants reveal how race and religion interact, intersect, and affect each other in a society where Christianity and whiteness are the norm. Joshi shows how religion is racialized for Indian Americans and offers important insights in the wake of 9/11 and the backlash against Americans who look Middle Eastern and South Asian. Through her candid insights into the internal conflicts contemporary Indian Americans face and the religious and racial discrimination they encounter, Joshi provides a timely window into the ways that race, religion, and ethnicity interact in day-to-day life.
Author: Katherine Leiner
Publisher:
ISBN: 9781603582889
Category : Local foods
Languages : en
Pages : 0
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Book Description
Enhanced by recipes, a cross-country tour introduces people growing and cooking healthy, natural foods from grass-fed beef, vegetables, and grains to cheese-making and wild edibles.
Author: Roger G. Panetta
Publisher: Fordham University Press
ISBN:
Category : History
Languages : en
Pages : 528
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Book Description
"Published in conjunction with the exhibition Dutch New York: the roots of Hudson Valley culture, organized by the Hudson River Museum, Yonkers, June 13, 2009 through January 10, 2010"--T.p. verso.
Author: Phil Hester,Mark Russell,Marco Santucci,Tom Mandrake,Andrew Constant
Publisher: DC
ISBN: 1779514808
Category :
Languages : en
Pages : 164
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Book Description
Author: Neil M. Maher
Publisher: Oxford University Press
ISBN: 0195306015
Category : History
Languages : en
Pages : 329
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Book Description
Neil M. Maher examines the history of one of Franklin D. Roosevelt's boldest and most successful experiments, the Civilian Conservation Corps, describing it as a turning point both in national politics and in the emergence of modern environmentalism.
Author: Roxanne Dunbar-Ortiz
Publisher: University of Oklahoma Press
ISBN: 9780806138336
Category : History
Languages : en
Pages : 268
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Book Description
In New Mexico—once a Spanish colony, then part of Mexico—Pueblo Indians and descendants of Spanish- and Mexican-era settlers still think of themselves as distinct peoples, each with a dynamic history. At the core of these persistent cultural identities is each group's historical relationship to the others and to the land, a connection that changed dramatically when the United States wrested control of the region from Mexico in 1848.
Author: Matt Jennings
Publisher: Artisan Books
ISBN: 1579658148
Category : Cooking
Languages : en
Pages : 353
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Book Description
James Beard Award Finalist IACP Award Finalist Named a Best Cookbook of the Year by the Los Angeles Times, the Atlanta Journal-Constitution, Rachael Ray Every Day, and Fine Cooking A Game-Changing Chef Redefines a Classic American Cuisine In his debut cookbook, chef Matt Jennings honors the iconic foods of his heritage and celebrates the fresh ingredients that have come to define his renowned, inventive approach to cooking. With four James Beard Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine’s 40 Big Food Thinkers 40 and Under list, Jennings is a culinary innovator known for his unexpected uses of traditional northern ingredients (maple syrup glazes a roasted duck; a molasses and cider barbecue sauce makes the perfect accompaniment to grilled chicken wings; carbonara takes on a northern slant with the addition of razor clams). With over 100 vibrant, ingredient-driven recipes—including modern spins on New England staples like clam chowder, brown bread, and Boston cream whoopie pies, as well as beloved dishes from Jennings’s award-winning restaurant, Townsman—Homegrown shines a spotlight on a trailblazing chef and pays homage to America’s oldest cuisine.
