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Author: Mercédès Lee
Publisher: Audubon's Living Oceans Program
ISBN: 9780967697604
Category : Cooking
Languages : en
Pages : 124
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Book Description
For the various species, includes information on how they are caught, whether they are endangered, and where they live. Also included are recipes, nutritional information and food safety.
Author: Mercédès Lee
Publisher: Audubon's Living Oceans Program
ISBN: 9780967697604
Category : Cooking
Languages : en
Pages : 124
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Book Description
For the various species, includes information on how they are caught, whether they are endangered, and where they live. Also included are recipes, nutritional information and food safety.
Author: Trevor Ward
Publisher: John Wiley & Sons
ISBN: 144430139X
Category : Technology & Engineering
Languages : en
Pages : 472
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Book Description
SEAFOOD Ecolabelling Principles and Practice Edited by Trevor Ward and Bruce Phillips In recent years there have been some major developments and agreatly increased recognition of the importance of more sustainableand environmentally-friendly fishing and fish-farming methods.Various types of seafood eco-endorsements have been introduced, andthese initiatives have now blossomed into an extensive range oftypes of product endorsement labels and systems. This volume comprehensively reviews the current eco-endorsementsystems for seafood products, described in four main sections withcontributions by leading experts from around the globe: • A full description of the background and history ofecolabels, ratings, guides and choice systems • Seafood evaluation and certification, including issues ofquality, costs and benefits • Highly significant case studies in the use of ecolabels,including details of programs undertaken with species such asPollock, Baja Red Spiny Lobster, and Patagonian Toothfish • The future of sustainable seafood Seafood Ecolabelling is an essential purchase for all thoseinvolved in fisheries and aquaculture management and productcertification and ecolabelling throughout the world. Professionalsincluding fishery scientists and managers, fish farm managers,marine biologists, environmental biologists, conservationbiologists, ecologists, natural resource managers, civil societyand sustainability governance practitioners, and resource andenvironmental economists will find this book to be extremelyvaluable. Professionals involved in the seafood trade, includingthose in production, packaging, reselling and seafood productlabelling, will find a great deal of commercial interest withinthis book. Libraries in all universities and researchestablishments where biological sciences, food science andfisheries are studied and taught should have copies of thisimportant book on their shelves. Also available from Wiley-Blackwell Eco-labelling in Fisheries Edited by B. Phillips et al. 9780632064229 Environmental Best Practices for Aquaculture Edited by C. Tucker & J. Hargreaves 9780813820279 Advances in Fisheries Science Edited by A. Payne et al. 9781405170833 Fisheries Management and Ecology Journal published bi-monthly Print 0969-997X, Online 1385-2400
Author: Sherri Brooks Vinton
Publisher: Penguin
ISBN: 1101143673
Category : Health & Fitness
Languages : en
Pages : 305
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Book Description
Say good-bye to flavorless tomatoes, mealy apples, and "mystery meats." Say hello to the way food used to taste-and still can. The Real Food Revival is a book of celebration and indulgence, an ode to culinary delight, and an indispensable reference guide for food lovers everywhere. It takes you through the delicious process of filling your pantries (and tummies) with Real Food. Simply put, Real Food is: delicious, produced as locally as possible, sustainable, affordable, and accessible. In The Real Food Revival, readers will learn how to find Real Food wherever they shop, and how to navigate the jargon-organic, eco-friendly, fresh, fresh-frozen, cage-free, GMO-free, fair-trade, grass-fed, grain-finished-in order to make meaningful choices. The book also informs readers about alternative Real Food sources such as CSAs (Community Supported Agriculture systems), direct-from-the-farm, and the Internet.
Author: John Ash
Publisher: Chronicle Books
ISBN: 9780811854795
Category : Cooking
Languages : en
Pages : 452
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Book Description
This beloved cookbook is now available in a handsome paperback edition. Completely revised and updated with 45 all-new recipes, each delicious dish reflects acclaimed chef John Ash's commitment to sustainable agricultureand his love of fresh fruits and vegetables. More than 300 recipes, inspired by the California Wine Countryfeaturing soups, salads, pastas, pizza, risottos, poultry, fish, meats, vegetarian courses, desserts, breads, and moreinclude wine recommendations and abundant tips on how to incorporate everything from chipotle chiles to persimmons into delectable meals. This is a time-honored classic, sure to continue enticing cooks for years to come.
Author: Richard Ellis
Publisher: Vintage
ISBN: 0307387100
Category : Nature
Languages : en
Pages : 370
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Book Description
Famed marine researcher and illustrator Richard Ellis brings us a work of scientific achievement that will forever change the way we think about fish, fishing, and the dangers inherent in the seafood we eat. The bluefin tuna is one of the world's biggest, fastest, and most highly evolved marine animals, as well as one of its most popular delicacies. Now, however, it hovers on the brink of extinction. Here Ellis explains how a fish that was once able to thrive has become a commodity—and how the natural world and the global economy converge on our plates. With updated information on mercury levels in tuna, this is at once an astounding ode to one of nature's greatest marvels and a serious examination of a creature and world at risk.
Author: Faith d' Aluisio
Publisher: Material World
ISBN: 9781580088695
Category : Photography
Languages : en
Pages : 292
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Book Description
Provides an overview of what families around the world eat by featuring portraits of thirty families from twenty-four countries with a week's supply of food.
Author: Barry Correia
Publisher: Rodale Books
ISBN: 1623363209
Category : Cooking
Languages : en
Pages : 536
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Book Description
More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort For more than 20 years, the chefs and staff nutritionists at Canyon Ranch have created tantalizing recipes that nourish both the body and the soul. The Ranch's commitment to serving meals that use fresh, seasonal ingredients and foods free from additives, preservatives, and chemicals has been the hallmark of their program since their beginnings. In Canyon Ranch Cooks, Executive Chefs Barry Correia and Scott Uehlein, in collaboration with staff nutritionists, share the tools and inspiration you need to eat well and feel fabulous--along with more than 200 fantastic recipes. The incredible flavors of dishes such as Beef Tenderloin with Adobado Paste and Potato-Crusted Salmon with Dijon Shallot Sauce demonstrate just how delightful eating well can be. Fun foods like Spinach and Cheese Calzone and Pizza with Grilled Vegetables and Garlic are unsurpassed. And delicious, healthy desserts like Chocolate Cake with Raspberry Filling, Lemon Blackberry Pie, and the signature Canyon Ranch Homemade Vanilla Ice Cream will take you to new culinary heights. By using "nutritional intelligence," Correia and Uehlein show you how to apply practical knowledge of food and nutrition while listening to your body's need to enjoy the myriad delights of eating well. No matter what your motivation--transforming your diet or just fine-tuning it, losing weight or having more energy--this practical and easy approach to eating well will fit into your plan. Canyon Ranch Cooks provides an effective, balanced, and delicious approach to eating that will energize your body, stimulate your mind, and enrich your spirit.
Author: David Joachim
Publisher: Rodale
ISBN: 9780875968957
Category : Cooking
Languages : en
Pages : 328
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Book Description
The indispensable cookbook that helps you bring the best food possible to the table - even when organic isn't an option. Packed with more than 100 inspiring and satisfying dishes, Fresh Choices confronts the issues consumers face when they want to know where their food comes from.
Author: Andrew Heintzman
Publisher: House of Anansi
ISBN: 9780887847448
Category : Social Science
Languages : en
Pages : 336
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Book Description
Outlines practical solutions to global food supply problems in the twenty-first century, suggesting relevant ways to address key issues related to food safety, conservation, global trade, and more. Original.
Author: Joshua Boissy
Publisher: Clarkson Potter
ISBN: 1984825704
Category : Cooking
Languages : en
Pages : 273
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Book Description
A delightful, imaginative, and thoroughly original cocktail compendium and bartending manual with 90 drink recipes from the popular and influential Brooklyn bar and restaurant. A major player in both the craft cocktail revival and the bar and restaurant renaissance, Maison Premiere offers an immersive experience that channels a time when cocktails were not merely a pleasure but an essential part of daily life in late-nineteenth-century New York, New Orleans, and Paris. As captivating as the bar itself, The Maison Premiere Almanac is both a visual delight—drawing on photography, illustration, and graphic design—and a detailed guide to the rarefied subjects that make Maison Premiere unique, including deep explorations into the art of the cocktail and cutting-edge bartending techniques and equipment. There are also primers on absinthe (a Maison specialty) and recipes for highly refined cocktails, including martinis, toddys, punches, and mint juleps. Tutorials on oysters include how to confidently select and prepare them at home and how to eat them with style. The Almanac is packed with curious information and useful knowledge on cocktails and bartending for both enthusiastic beginner bartenders and seasoned cocktail lovers.
