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Author: Malcolm Kushner
Publisher: Author's Choice Publishing
ISBN: 9781931741675
Category : Cooking
Languages : en
Pages : 152
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Book Description
This cookbook for kids offers a unique tool in America's battle with poor eating habits - fun. It encourages children to eat well by consuming squeezable recipes. It's really simple. Kids have fun squeezing tasty, nutritious sauces, dips and dressings over fruits and vegetables. Then they eat their creations. No cooking is required!Children can prepare the recipes themselves or with an adult. Many kids today think a balanced diet means a cookie in each hand, says Malcolm Kushner, author. I want them to have a fruit or vegetable in each hand. While squisine is not aimed specifically at weight-loss, it will encourage children to eat healthier foods, which will naturally produce weight-loss. Squeezing a tasty sauce or dressing over fruits and vegetables makes it more likely kids will eat them.Each of the 100 squeezable recipes is nutritious, pediatrician-approved, kid-tested, quick and easy to make, and fun to eat. In an age when obesity is epidemic, here is a simple formula for fun and healthy eating: Squisine = squeeze + cuisine. Even Einstein would agree!
Author: Malcolm Kushner
Publisher: Author's Choice Publishing
ISBN: 9781931741675
Category : Cooking
Languages : en
Pages : 152
Get Book Here
Book Description
This cookbook for kids offers a unique tool in America's battle with poor eating habits - fun. It encourages children to eat well by consuming squeezable recipes. It's really simple. Kids have fun squeezing tasty, nutritious sauces, dips and dressings over fruits and vegetables. Then they eat their creations. No cooking is required!Children can prepare the recipes themselves or with an adult. Many kids today think a balanced diet means a cookie in each hand, says Malcolm Kushner, author. I want them to have a fruit or vegetable in each hand. While squisine is not aimed specifically at weight-loss, it will encourage children to eat healthier foods, which will naturally produce weight-loss. Squeezing a tasty sauce or dressing over fruits and vegetables makes it more likely kids will eat them.Each of the 100 squeezable recipes is nutritious, pediatrician-approved, kid-tested, quick and easy to make, and fun to eat. In an age when obesity is epidemic, here is a simple formula for fun and healthy eating: Squisine = squeeze + cuisine. Even Einstein would agree!
Author:
Publisher:
ISBN:
Category : Authors, American
Languages : en
Pages : 690
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Book Description
Author: Dana Ferguson
Publisher: Children's Book Review Index C
ISBN: 9780787679385
Category : Literary Criticism
Languages : en
Pages : 640
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Book Description
The Childrens Book Review Index contains review citations to give your students and researchers access to reviewers comments and opinions on thousands of books, periodicals, books on tape and electronic media intended and/ or recommended for children through age 10. The volume makes it easy to find a review by authors name, book title or illustrator and fully indexes more than 600 periodicals.
Author: Sally K. Fairfax
Publisher: MIT Press
ISBN: 026201811X
Category : Business & Economics
Languages : en
Pages : 373
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Book Description
An account of the shift in focus to access and fairness among San Francisco Bay Area alternative food activists and advocates. Can a celebrity chef find common ground with an urban community organizer? Can a maker of organic cheese and a farm worker share an agenda for improving America's food? In the San Francisco Bay area, unexpected alliances signal the widening concerns of diverse alternative food proponents. What began as niche preoccupations with parks, the environment, food aesthetics, and taste has become a broader and more integrated effort to achieve food democracy: agricultural sustainability, access for all to good food, fairness for workers and producers, and public health. This book maps that evolution in northern California. The authors show that progress toward food democracy in the Bay area has been significant: innovators have built on familiar yet quite radical understandings of regional cuisine to generate new, broadly shared expectations about food quality, and activists have targeted the problems that the conventional food system creates. But, they caution despite the Bay Area's favorable climate, progressive politics, and food culture many challenges remain.
Author: Joyce Goldstein
Publisher: Univ of California Press
ISBN: 0520268199
Category : Cooking
Languages : en
Pages : 360
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Book Description
"In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present, when farm-to-table, foraging, and fusion cuisine are part of the national vocabulary. Goldstein's interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an era when cooking was grounded in passion, bold innovation, and a dedication to "flavor first." The author shows how the counterculture movement in the West gave rise to a restaurant culture that was defined by open kitchens, women in leadership positions, and the presence of a surprising number of chefs and artisanal food producers who lacked formal training. California cuisine challenged the conventional kitchen hierarchy and dominance of French technique in fine dining, she explains, leading to a more egalitarian restaurant culture and informal food scene. In weaving the author's view of California food culture with profiles of those who played a part in its development-from Alice Waters to Bill Niman to Wolfgang Puck-Inside the California Food Revolution demonstrates that, in addition to access to fresh produce, the region also shared a distinctly Western culture of openness, creativity, and collaboration. Wonderfully detailed and engagingly written, this book elucidates as never before how the inspirations that emerged in California went on to transform the eating experience throughout the U.S. and the world. "--
Author: California. State Fish Exchange
Publisher:
ISBN:
Category : Cooking (Fish)
Languages : en
Pages : 124
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Book Description
Author: Victor W. Geraci
Publisher: Springer
ISBN: 3319528572
Category : Social Science
Languages : en
Pages : 230
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Book Description
This book follows the development of industrial agriculture in California and its influence on both regional and national eating habits. Early California politicians and entrepreneurs envisioned agriculture as a solution to the food needs of the expanding industrial nation. The state’s climate, geography, vast expanses of land, water, and immigrant workforce when coupled with university research and governmental assistance provided a model for agribusiness. In a short time, the San Francisco Bay Area became a hub for guaranteeing Americans access to a consistent quantity of quality foods. To this end, California agribusiness played a major role in national food policies and subsequently produced a bifurcated California Cuisine that sustained both Slow and Fast Food proponents. Problems arose as mid-twentieth century social activists battled the unresponsiveness of government agencies to corporate greed, food safety, and environmental sustainability. By utilizing multidisciplinary literature and oral histories the book illuminates a more balanced look at how a California Cuisine embraced Slow Food Made Fast.
Author: Eleanor Maidment
Publisher: Hardie Grant Publishing
ISBN: 1784882224
Category : Cooking
Languages : en
Pages : 497
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Book Description
California: Living + Eating is a glorious celebration of Californian food, looking at its history and origins and journeying through the state’s varied landscape, from Sonoma’s rolling vineyards to the deserts of Palm Springs, via the foodie hotspots of San Francisco and Los Angeles. Over 80 recipes capture the heart of the Californian spirit, with chapters covering a bright array of sweet and savoury brunch dishes including Whipped Ricotta on Toast with Blackberry Jam and Breakfast Burritos with Cheddar Scramble and Coriander Salsa. Colourful salads and light meals, such as Salmon, Citrus Kale and Black Rice Salad, are ideal for everyday eating, while the likes of Roast Chicken with Grapes, Onions and Sourdough, followed by stunning Cherry and Almond Galette are perfect for weekend entertaining. Recipes are designed to be accessible to all home cooks, with a focus on seasonality and good-quality produce.
Author: Jeremiah Tower
Publisher: Simon and Schuster
ISBN: 9780743228442
Category : Biography & Autobiography
Languages : en
Pages : 358
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Book Description
Recounts the rise and fall and rise again of the award-winning chef who revolutionized modern American cooking, including his job at Chez Panisse, his international success, and his opinions regarding his competitors.
Author: Steve Bauer
Publisher: Taylor Trade Publications
ISBN: 1589794001
Category : Cooking
Languages : en
Pages : 338
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Book Description
Linda and Steve Bauer guide readers through a culinary journey across California, detailing some of the most interesting histories and delicious recipes from California's landmark restaurants. Each of the restaurants visited reveals several signature dishes to be easily replicated at home. California's cuisine comes alive as the Bauers discover the state's most historic restaurants.
