100 Things to Know about Food PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download 100 Things to Know about Food PDF full book. Access full book title 100 Things to Know about Food by EDC Publishing. Download full books in PDF and EPUB format.
Author: EDC Publishing
Publisher: Usborne
ISBN: 9780794540135
Category : Food
Languages : en
Pages : 128
Get Book Here
Book Description
An eye-catching information book filled with one hundred interesting facts to learn about food: for example, learn about how cooking came about, the different methods used (grilling, boiling, fermentation etc) and what purposes it served in terms of nutrition. It will also be a great way to educate children about nutrition and the issues around overeating, junk food and obesity.
Author: EDC Publishing
Publisher: Usborne
ISBN: 9780794540135
Category : Food
Languages : en
Pages : 128
Get Book Here
Book Description
An eye-catching information book filled with one hundred interesting facts to learn about food: for example, learn about how cooking came about, the different methods used (grilling, boiling, fermentation etc) and what purposes it served in terms of nutrition. It will also be a great way to educate children about nutrition and the issues around overeating, junk food and obesity.
Author: Sam Baer
Publisher: Usborne Publishing Limited
ISBN: 9781409598619
Category : Food
Languages : en
Pages : 0
Get Book Here
Book Description
This informative book is filled with 100 fascinating facts about food, from how to grow a burger in a laboratory to how many bees it takes to fill an orchard with apples. With bright, infographic-style illustrations, detailed facts on every page, a glossary and index, plus internet links to specially selected websites for more information.
Author: Sam Baer
Publisher:
ISBN: 9780794553333
Category : Food
Languages : en
Pages : 127
Get Book Here
Book Description
This informative book is filled with 100 fascinating facts about food, from how to grow a burger in a laboratory to how many bees it takes to fill an orchard with apples. With bright, infographic-style illustrations, and detailed facts on every page.
Author: Dan Buettner
Publisher: National Geographic Books
ISBN: 1426220146
Category : Cooking
Languages : en
Pages : 308
Get Book Here
Book Description
Best-selling author Dan Buettner debuts his first cookbook, filled with 100 longevity recipes inspired by the Blue Zones locations around the world, where people live the longest. Building on decades of research, longevity expert Dan Buettner has gathered 100 recipes inspired by the Blue Zones, home to the healthiest and happiest communities in the world. Each dish--for example, Sardinian Herbed Lentil Minestrone; Costa Rican Hearts of Palm Ceviche; Cornmeal Waffles from Loma Linda, California; and Okinawan Sweet Potatoes--uses ingredients and cooking methods proven to increase longevity, wellness, and mental health. Complemented by mouthwatering photography, the recipes also include lifestyle tips (including the best times to eat dinner and proper portion sizes), all gleaned from countries as far away as Japan and as near as Blue Zones project cities in Texas. Innovative, easy to follow, and delicious, these healthy living recipes make the Blue Zones lifestyle even more attainable, thereby improving your health, extending your life, and filling your kitchen with happiness.
Author: Alex Frith
Publisher: 100 Things to Know
ISBN: 9781805317562
Category : Juvenile Nonfiction
Languages : en
Pages : 0
Get Book Here
Book Description
An engaging and accessible introduction with information on exactly 100 science topics that will fascinate and inspire children - and adults too. Packed with facts and colorful infographics on both familiar and less familiar topics from the Earth's magnetic poles to spider venom and black holes. A brilliant and wide-ranging introduction to an important school subject - and essential for general knowledge too. Includes internet links to specially selected websites where readers can discover even more surprising science facts.
Author: Marion Nestle
Publisher: North Point Press
ISBN: 1429934476
Category : Health & Fitness
Languages : en
Pages : 624
Get Book Here
Book Description
What to Eat is a classic—"the perfect guidebook to help navigate through the confusion of which foods are good for us" (USA Today). Since its publication in 2006, Marion Nestle's What to Eat has become the definitive guide to making healthy and informed choices about food. Praised as "radiant with maxims to live by" in The New York Times Book Review and "accessible, reliable and comprehensive" in The Washington Post, What to Eat is an indispensable resource, packed with important information and useful advice from the acclaimed nutritionist who "has become to the food industry what . . . Ralph Nader [was] to the automobile industry" (St. Louis Post-Dispatch). How we choose which foods to eat is growing more complicated by the day, and the straightforward, practical approach of What to Eat has been praised as welcome relief. As Nestle takes us through each supermarket section—produce, dairy, meat, fish—she explains the issues, cutting through foodie jargon and complicated nutrition labels, and debunking the misleading health claims made by big food companies. With Nestle as our guide, we are shown how to make wise food choices—and are inspired to eat sensibly and nutritiously.
Author: Aki Kamozawa
Publisher: Clarkson Potter
ISBN: 030771974X
Category : Cooking
Languages : en
Pages : 322
Get Book Here
Book Description
Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.
Author: Mimi Sheraton
Publisher: Workman Publishing Company
ISBN: 076118306X
Category : Cooking
Languages : en
Pages : 1009
Get Book Here
Book Description
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
Author: Allen Zadoff
Publisher:
ISBN: 1606840045
Category : Juvenile Fiction
Languages : en
Pages : 302
Get Book Here
Book Description
Fifteen-year-old Andrew Zansky, the second fattest student at his high school, joins the varsity football team to get the attention of a new girl on whom he has a crush.
Author: Michael Pollan
Publisher: Penguin
ISBN: 0143038583
Category : Health & Fitness
Languages : en
Pages : 481
Get Book Here
Book Description
"Outstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits." —The New Yorker One of the New York Times Book Review's Ten Best Books of the Year and Winner of the James Beard Award Author of This is Your Mind on Plants, How to Change Your Mind and the #1 New York Times Bestseller In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore’s Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.
