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Author: Andrew Weil
Publisher: Little, Brown Spark
ISBN: 0316215465
Category : Cooking
Languages : en
Pages : 266
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Book Description
The #1 bestseller that presents seasonal, sustainable, and delicious recipes from Dr. Andrew Weil's popular True Food Kitchen restaurants. When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner's well-being. True Food supports this mission with freshly imagined recipes that are both inviting and easy to make. Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, including Spring Salad with Aged Provolone, Curried Cauliflower Soup, Corn-Ricotta Ravioli, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, and Pomegranate Martini. Peppered throughout are essays on topics ranging from farmer's markets to proper proportions to the benefits of an anti-inflammatory diet. True Food offers home cooks of all levels the chance to transform meals into satisfying, wholesome fare.
Author: Andrew Weil
Publisher: Little, Brown Spark
ISBN: 0316215465
Category : Cooking
Languages : en
Pages : 266
Get Book Here
Book Description
The #1 bestseller that presents seasonal, sustainable, and delicious recipes from Dr. Andrew Weil's popular True Food Kitchen restaurants. When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner's well-being. True Food supports this mission with freshly imagined recipes that are both inviting and easy to make. Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, including Spring Salad with Aged Provolone, Curried Cauliflower Soup, Corn-Ricotta Ravioli, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, and Pomegranate Martini. Peppered throughout are essays on topics ranging from farmer's markets to proper proportions to the benefits of an anti-inflammatory diet. True Food offers home cooks of all levels the chance to transform meals into satisfying, wholesome fare.
Author: Annie Berthold-Bond
Publisher: National Geographic Books
ISBN: 1426205945
Category : Cooking
Languages : en
Pages : 340
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Book Description
Presents a guide to organic food, outlining eight practical steps for transitioning to a healthier diet made up of locally-grown ingredients and providing advice for saving money, shopping wisely, and cleaning with natural ingredients.
Author: Rebecca Baines
Publisher:
ISBN: 9780606364263
Category : Curiosities and wonders
Languages : en
Pages : 0
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Book Description
"A latest addition to the crazy popular Weird but True series serves up tons more zany fun, focused totally on the subject of food! Step up to the plate to get 100 percent new content, with 300 more of the amazing facts plus photos that kids just can't get enough of"--Publisher.
Author: Monika Linton
Publisher: HarperCollins UK
ISBN: 0007307195
Category : Cooking
Languages : en
Pages : 1143
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Book Description
COOKBOOK OF THE YEAR 2016, Spectator ‘The definitive book about the food of Spain’ Rose Prince
Author: Lily Nichols
Publisher:
ISBN: 9780986295041
Category : Food
Languages : en
Pages : 348
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Book Description
Prenatal nutrition can be confusing. A lot of the advice you have been given about what to eat (or what not to eat) is well-meaning, but frankly, outdated or not evidenced-based. In Real Food for Pregnancy, you will get clear answers on what to eat and why, with research to back up every recommendation. Author and specialist in prenatal nutrition, Lily Nichols, RDN, CDE, has taken a long and hard look at the science and discovered a wide gap between current prenatal nutrition recommendations and what foods are required for optimal health in pregnancy and for your baby's development. There has never been a more comprehensive and well-referenced resource on prenatal nutrition. With Real Food for Pregnancy as your guide, you can be confident that your food and lifestyle choices support a smooth, healthy pregnancy.
Author: Nina E. Redman
Publisher: Bloomsbury Publishing USA
ISBN: 1598840495
Category : Science
Languages : en
Pages : 344
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Book Description
This work is a detailed survey of food safety issues today, from E-coli contamination in fruits and vegetables to food production practices that increase antibiotic resistance. Is our food safe? Much of the corn, soybeans, and canola oil we eat has been genetically modified, but we don't know the long-term effects of GM foods on our health and the environment. We also consume antibiotic-resistant strains of bacteria through the meat we eat, and we face new threats like mad cow disease, avian flu, and bioterrorism. Food Safety: A Reference Handbook, Second Edition provides a broad, readable, and level-headed overview of these and other food safety controversies. Through a combination of statistics and substantive information, it delineates the nature and scope of the issues. It also introduces readers to the researchers, activists, industries, and government agencies that play a role in the battle for food safety—an issue that impacts us all.
Author: James Solheim
Publisher:
ISBN: 9781484401194
Category : Food
Languages : en
Pages : 37
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Book Description
A collection of poems, facts, statistics, and stories about unusual foods and eating habits both contemporary and historical.
Author: Daniel Stone
Publisher: Penguin
ISBN: 1101990597
Category : Social Science
Languages : en
Pages : 418
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Book Description
The true adventures of David Fairchild, a turn-of-the-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes—and thousands more—to the American plate. “Fascinating.”—The New York Times Book Review • “Fast-paced adventure writing.”—The Wall Street Journal • “Richly descriptive.”—Kirkus • “A must-read for foodies.”—HelloGiggles In the nineteenth century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild’s finds weren’t just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America’s capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created. “Daniel Stone draws the reader into an intriguing, seductive world, rich with stories and surprises. The Food Explorer shows you the history and drama hidden in your fruit bowl. It’s a delicious piece of writing.”—Susan Orlean, New York Times bestselling author of The Orchid Thief and The Library Book
Author: Barbara Gemmill-Herren
Publisher: Routledge
ISBN: 1000389987
Category : Business & Economics
Languages : en
Pages : 248
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Book Description
This book explains how True Cost Accounting is an effective tool we can use to address the pervasive imbalance in our food system. Calls are coming from all quarters that the food system is broken and needs a radical transformation. A system that feeds many yet continues to create both extreme hunger and diet-related diseases, and one which has significant environmental impacts, is not serving the world adequately. This volume argues that True Cost Accounting in our food system can create a framework for a systemic shift. What sounds on the surface like a practice relegated to accountants is ultimately a call for a new lens on the valuation of food and a new relationship with the food we eat, starting with the reform of a system out of balance. From the true cost of corn, rice and water, to incentives for soil health, the chapters economically compare conventional and regenerative, more equitable farming practices in and food system structures, including taking an unflinching look at the true cost of cheap labour. Overall, this volume points towards the potential for our food system to be more human-centred than profit-centred and one that has a more respectful relationship to the planet. It sets forth a path forward based on True Cost Accounting for food. This path seeks to fix our current food metrics, in policy and in practice, by applying a holistic lens that evaluates the actual costs and benefits of different food systems, and the impacts and dependencies between natural systems, human systems, agriculture and food systems. This volume is essential reading for professionals and policymakers involved in developing and reforming the food system, as well as students and scholars working on food policy, food systems and sustainability.
Author: Robert H. Lustig
Publisher: HarperCollins
ISBN: 0063027739
Category : Health & Fitness
Languages : en
Pages : 442
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Book Description
The New York Times bestselling author of Fat Chance explains the eight pathologies that underlie all chronic disease, documents how processed food has impacted them to ruin our health, economy, and environment over the past 50 years, and proposes an urgent manifesto and strategy to cure both us and the planet. Dr. Robert Lustig, a pediatric neuroendocrinologist who has long been on the cutting edge of medicine and science, challenges our current healthcare paradigm which has gone off the rails under the influence of Big Food, Big Pharma, and Big Government. You can’t solve a problem if you don’t know what the problem is. One of Lustig’s singular gifts as a communicator is his ability to “connect the dots” for the general reader, in order to unpack the scientific data and concepts behind his arguments, as he tells the “real story of food” and “the story of real food.” Metabolical weaves the interconnected strands of nutrition, health/disease, medicine, environment, and society into a completely new fabric by proving on a scientific basis a series of iconoclastic revelations, among them: Medicine for chronic disease treats symptoms, not the disease itself You can diagnose your own biochemical profile Chronic diseases are not "druggable," but they are "foodable" Processed food isn’t just toxic, it’s addictive The war between vegan and keto is a false war—the combatants are on the same side Big Food, Big Pharma, and Big Government are on the other side Making the case that food is the only lever we have to effect biochemical change to improve our health, Lustig explains what to eat based on two novel criteria: protect the liver, and feed the gut. He insists that if we do not fix our food and change the way we eat, we will continue to court chronic disease, bankrupt healthcare, and threaten the planet. But there is hope: this book explains what’s needed to fix all three.
