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Under the Shade of Olive Trees: Recipes from Jerusalem to Marrakech and Beyond
by Nadia Zerouali Merijn TolDutch writers and cooks Nadia Zerouali and Merijn Tol are in love with the culture and foods of the Mediterranean-Arabian world. They set out on a journey that took them across Morocco and Tunisia, Syria and Lebanon, Sicily and Spain, to experience the rich, exotic flavors of the Middle East. Here, they unpack the secrets to the region’s healthful and intensely flavorful food. They teach the reader about the ingredients—from orange blossom and honey to coriander and argan oil—and how to use them to maximize taste. The region’s food is alive with color, as illustrated by the luscious photographs that accompany the more than 100 recipes. But it is the taste and texture of the foods that will win readers’ hearts: creamy labne, sweet pomegranate, flaky filo pastry, silky hummus. There are whole grains, such as simple summer bulgur salads and vegetable couscous, and tricks for preparing meat to be as flavorful as possible. Easy enough for cooking novices, Under the Shade of Olive Trees will transport readers to a magical, delicious region of the world.
The Self-Health Revolution
by J. Michael ZennNewly revised and updated, this electrifying guide has been praised by doctors, health experts, and readers who have taken their own self-health challenge. Describing himself as “an ordinary guy who discovered an extraordinary secret,” which he now feels compelled to share with everyone, J. Michael Zenn completely changed his own life when he began a quest to get healthy. With some simple but profound improvements to his diet and everyday habits, Zenn lost fifty pounds and six inches off his waist and—within just a few months—felt and looked younger than he had in two decades. So he quit his job and spent a year reading 200 books and interviewing experts in order to write about the powerful message he calls “the self-health revolution.” In this inspiring book, Zenn reveals: • The hidden ingredient in our food that makes us fat • The Tsunami of Diabesity (obesity + diabetes) that threatens our health, our health-care system, and our economy • Three simple things you can do to get fit and stay thin • A forgotten remedy that can get rid of your aches and pains • One thing you can do now to help extend your life • The little-known reason most people feel tired and run down • How unhappiness and stress can take years off your life • The Number 3 killer that nobody wants to talk about • A cure that your doctor may not know about or can’t tell youNow you can join the revolution of self-health throughout America. Take the 10-day challenge. You’ll lose weight, keep it off, feel better, and have more energy than you thought possible.
Tourism and Hospitality Development Between China and EU
by Guojun ZengTourism and hospitality industry is facing a substantial amount of opportunities and challenges due to the globalization. The Third International Conference on Tourism and Hospitality between China and Spain (ICTCHS) provides a unique global forum for academics, thought leaders and key industry practitioners from diverse backgrounds and interests to meet, discuss and debate critical issues that will affect the future direction of tourism and hospitality research and practice.
Libro De Cocina De Cocción Lenta (Comidas Nutritivas): Las mejores comidas de cocción Crockpot rápidas y saludables (Comidas Nutritivas)
by Tao ZenSi está en una busqueda para encontrar comidas súper fáciles de prepararar que pueda tirar literalmente en su Crockpot, no busqués más. Lo ofrece este libro, son recetas deliciosas fáciles con cinco ingredientes o menos; que definitivamente puedes encontrar armarios. Dígale adiós a las complicadas listas de ingredientes que no puede pronunciar, ¡por no hablar de buscar en la tienda de alimentos saludables! Las cocinas lentas son solo guisos y asados? ¡Ya no! Millones de cocineros caseros saben que una olla de cocción lenta facilita la creación de comidas deliciosas, satisfactorias y diversas con una cantidad minima de preparación y un tiempo de cocción práctico. Ahora, con el libro de cocina The Everything Slow Cooker, los cocineros veganos también pueden aprovechar este ahorro de tiempo. Cada receta en este libro ha sido cuidadosamente elaborada, probada e incorpora solo carnes, hierbas, especias y vegetales frescos y sin procesar. Todas las recetas son, por supuesto, sin gluten y sin lácteos. Literalmente, puede tomar diez minutos por la mañana para preparar la comida, descargar todo en la olla de cocción lenta y luego configurarlo y olvidarlo.
Olla De Barro: El Libro De Cocina Completo Para Comidas Caseras Fáciles Y Deliciosas
by Tao ZenLos Crockpots realmente ofrecen un método de cocción versátil y estas recetas revelan cómo se puede usar la olla para cocinar una amplia selección de deliciosas comidas, ¡incluyendo un tazón de gachas de avena para el desayuno! Muchas de las recetas se pueden doblar o triplicar fácilmente para atender a grupos más grandes y al cambiar a la temperatura más baja, su olla de barro mantendrá su comida cocinándose suavemente hasta que usted esté listo para disfrutarla. Slow Cooker o Crock Pot es un sorprendente electrodoméstico de cocina con el que podrás combinar diferentes ingredientes saludables y deliciosos en sabrosas comidas. Y no necesita pasar muchas horas al día para crear estos platos. Todo lo que necesita es elegir una de las recetas del libro de cocina completa de la cocina lenta, cargar su cocina lenta y continuar haciendo su negocio. Este libro está diseñado para darle una introducción sobre la Olla de cocción lenta y el estilo de vida y proporcionarle recetas de cocción lenta que están llenas de sabor y buen gusto!
Rebuild: Five Proven Steps to Move from Diagnosis to Recovery and Be Healthier Than Before
by Robert ZembroskiA diagnosis should not be your destiny.In this manifesto for taking charge of your own health, a cancer victor and specialist in functional medicine provides a unique program that gets to the root of your chronic health issues.After conquering a life-threatening disease, Dr. Robert Zembroski—“Dr. Z,” as his patients call him—challenged himself to thrive in the wake of devastating illness. Now, in Rebuild, he offers a comprehensive plan developed from years of both personal and professional experience. As Dr. Z says, “What I did for myself and my patients, this book can do for you.”Rebuild provides simple yet proven guidelines to ensure that what you eat, how you exercise, and how you manage other aspects of your lifestyle contribute to your personal recovery and to the level of health you want to achieve. Dr. Z’s advice is radically practical: no fads and no extremes; just sound, actionable strategies rooted in real science. Leveraging cutting-edge research in epigenetics and the root causes of chronic illness, Rebuild can help you prevent disease and aid your recovery from cancer, heart disease, diabetes, autoimmune disease, and other chronic health issues. Dr. Z gives you expert advice to look beyond confusing medical opinions and diagnostic errors in order to take full control of your own health. Rebuild is a must-read for those who know there is more they can do—if they can find the right tools—to get from diagnosis back to optimal health.
Pass The Pandowdy, Please: Chewing On History With Famous Folks And Their Fabulous Foods
by Abigail Zelz Eric Zelz*CBC/NCSS Notable Social Studies Trade Book* What do Napoleon, Cleopatra, George Washington, Gandhi, Queen Victoria, Columbus, Neil Armstrong, Montezuma, Paul Revere, Babe Ruth, Abraham Lincoln, Sacagawea, and Katsushika Hokusai have in common? They are all among the historical figures portrayed in this delightful book by writer Abby Ewing Zelz and cartoonist Eric Zelz. Just like us, the great movers and shakers of history had to eat, and their favorite foods turn out to be a highly entertaining thread to follow through the history of our small planet. History and biography have never been this tasty! Includes do it yourself historic Pandowdy recipe Includes backmatter with brief bios of featured historic figures Fountas & Pinnell Level W
Religion, Food, and Eating in North America (Arts and Traditions of the Table: Perspectives on Culinary History)
by Benjamin E. Zeller Marie W. Dallam Reid L. Neilson Nora L. RubelThe way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean. Original essays explore the role of food and eating in defining theologies and belief structures, creating personal and collective identities, establishing and challenging boundaries and borders, and helping to negotiate issues of community, religion, race, and nationality.Contributors consider food practices and beliefs among Christians, Jews, Muslims, and Buddhists, as well as members of new religious movements, Afro-Caribbean religions, interfaith families, and individuals who consider food itself a religion. They traverse a range of geographic regions, from the Southern Appalachian Mountains to North America's urban centers, and span historical periods from the colonial era to the present. These essays contain a variety of methodological and theoretical perspectives, emphasizing the embeddedness of food and eating practices within specific religions and the embeddedness of religion within society and culture. The volume makes an excellent resource for scholars hoping to add greater depth to their research and for instructors seeking a thematically rich, vivid, and relevant tool for the classroom.
Present Knowledge in Nutrition
by Steven H. Zeisel Ian A. Macdonald John W. Erdman Jr.Present Knowledge in Nutrition, 10th Edition provides comprehensive coverage of all aspects of human nutrition, including micronutrients, systems biology, immunity, public health, international nutrition, and diet and disease prevention. <P><P>This definitive reference captures the current state of this vital and dynamic science from an international perspective, featuring nearly 140 expert authors from 14 countries around the world. Now condensed to a single volume, this 10th edition contains new chapters on topics such as epigenetics, metabolomics, and sports nutrition.The remaining chapters have been thoroughly updated to reflect recent developments. Suggested reading lists are now provided for readers wishing to delve further into specific subject areas. An accompanying website provides book owners with access to an image bank of tables and figures as well as any updates the authors may post to their chapters between editions. Now available in both print and electronic formats, the 10th edition will serve as a valuable reference for researchers, health professionals, and policy experts as well as educators and advanced nutrition students.
I'm Still Here: Creating a better life for a loved one living with Alzheimer's
by John ZeiselThe unfortunate popular perception is that when someone is diagnosed with Alzheimer's, they are immediately lost to themselves, to those who love them and to those they love. In I'M STILL HERE, John Zeisel shows how you can connect with someone through the fog of dementia and build a relationship with the person within.This groundbreaking book focuses on connecting with Alzheimer's sufferers through the abilities that don't diminish over the course of the disease, such as understanding music, art, facial expressions and touch.By harnessing these capacities, and by using other approaches to treatment, this book demonstrates how it is possible to offer sufferers a quality of life with a connection to others and to the world around them.
Bajo En Carbohidratos: Increíble Guía De Dieta Baja En Carbohidratos
by Tracy ZehrenNo mucha gente es consciente que cuando su cuerpo está quemando energía, en primer lugar comienza a quemar el azúcar (Hidratos de carbono) que ha consumido. Una vez que el azúcar que has consumido ha sido quemado, tu cuerpo comenzará a quemar grasa. Debido a que la dieta implica el consumo de menos carbohidratos, significa que su cuerpo automáticamente comenzará a quemar más grasa, lo que resulta en la pérdida de peso. Debido a la forma en que funciona la dieta baja en carbohidratos, quemará más energía de la que consume, y esto significa que es mucho más probable que pierda peso de lo que lo haría si se somete a muchas otras dietas.
The Big Book of Amaro
by Matteo ZedAn illustrated history, exploration, and celebration of the Italian liqueur everyone loves.This gorgeous guide teaches you everything you need to know about amaro, the delightfully complex and bittersweet Italian liqueur. Traditionally a digestif, it’s also a popular ingredient in modern cocktails. The first part of the book is dedicated to the drink’s creation and extraction processes, both traditional and contemporary. The second is a complete history of the beverage, from its origins in medieval alchemy to today’s popular renaissance. Further chapters explore the liqueur’s botanical profiles and natural properties, followed by a thorough buying guide with descriptions of bottles from Italy, Europe, and beyond. Finally, Zed showcases how best to use amaro behind the bar and in the kitchen, with recipes such as The Golden Mai Tai and Bitter Goat Cheese Risotto. A lovingly crafted tribute to a celebrated drink, The Big Book of Amaro is an eye-catching triumph that will delight anyone with a passion for amaro, mixology, food science, or all things Italian.
The Complete Idiot's Guide to Bartending, 2nd Edition: Tend Bar Like a Pro with Over 1,500 Creative Cocktail Recipes
by Amy ZavattoMix, make, shake, and stir like a pro! Whether tending bar or entertaining at home, experienced bartenders or novices will find The Complete Idiot's Guide® to Bartending, Second Edition, serves up everything drink makers need to know to create great tasting beverages and cocktails. This updated edition includes: • One hundred brand-new recipes and the latest techniques • A brand-new section on creating specialty and theme cocktails for weddings and parties • New recipes for making mixers, bitters, and more
Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails (Made Me Do It Ser.)
by Amy Zavatto“From fizzes to bellinis, and with old favorites and new riffs, the book elucidates the potential of prosecco as a party in a glass.” —The Atlanta Journal-ConstitutionProsecco is no longer just a sparkling wine; it’s a cultural phenomenon—a party in a glass. From food, wine, and spirits maven Amy Zavatto comes this beautifully illustrated introduction to a whole world of bubbly beverages.Prosecco Made Me Do It contains sixty delicious drink recipes paired with bright, fun, original artwork. Also included: a brief history of prosecco, purchasing and serving tips, and a guide to cordials, syrups, and liqueurs. From the classic bellini and fresh fruit mimosa to a wide range of sparkling cocktails, the recipes in Prosecco Made Me Do It are light, fizzy, and fun.“No one can doubt the wonder of a Bellini or Aperol Spritz but Amy has drinks that travel down other pathways. Deep travel. Deep flavor.” —Cooking by the Book“This little charmer would make the most adorable gift, perhaps attached to a bottle of its namesake . . . It’s loaded with facts and illustrations, as well as fun recipes like Sunshine Superman, made with Jamaican rum, ice wine, prosecco and an orange peel.” —The Atlanta Journal-Constitution
Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails (Made Me Do It Ser.)
by Amy Zavatto“From fizzes to bellinis, and with old favorites and new riffs, the book elucidates the potential of prosecco as a party in a glass.” —The Atlanta Journal-ConstitutionProsecco is no longer just a sparkling wine; it’s a cultural phenomenon—a party in a glass. From food, wine, and spirits maven Amy Zavatto comes this beautifully illustrated introduction to a whole world of bubbly beverages.Prosecco Made Me Do It contains sixty delicious drink recipes paired with bright, fun, original artwork. Also included: a brief history of prosecco, purchasing and serving tips, and a guide to cordials, syrups, and liqueurs. From the classic bellini and fresh fruit mimosa to a wide range of sparkling cocktails, the recipes in Prosecco Made Me Do It are light, fizzy, and fun.“No one can doubt the wonder of a Bellini or Aperol Spritz but Amy has drinks that travel down other pathways. Deep travel. Deep flavor.” —Cooking by the Book“This little charmer would make the most adorable gift, perhaps attached to a bottle of its namesake . . . It’s loaded with facts and illustrations, as well as fun recipes like Sunshine Superman, made with Jamaican rum, ice wine, prosecco and an orange peel.” —The Atlanta Journal-Constitution
Crying in H Mart: A Memoir
by Michelle Zauner#1 NEW YORK TIMES BESTSELLER • From the indie rock sensation known as Japanese Breakfast, an unforgettable memoir about family, food, grief, love, and growing up Korean American—&“in losing her mother and cooking to bring her back to life, Zauner became herself&” (NPR). • CELEBRATING OVER ONE YEAR ON THE NEW YORK TIMES BESTSELLER LISTIn this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian American kids at her school in Eugene, Oregon; of struggling with her mother's particular, high expectations of her; of a painful adolescence; of treasured months spent in her grandmother's tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food. As she grew up, moving to the East Coast for college, finding work in the restaurant industry, and performing gigs with her fledgling band--and meeting the man who would become her husband--her Koreanness began to feel ever more distant, even as she found the life she wanted to live. It was her mother's diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her.Vivacious and plainspoken, lyrical and honest, Zauner's voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, and complete with family photos, Crying in H Mart is a book to cherish, share, and reread.
Better Cooking: Life-Changing Skills & Recipes to Tempt & Teach
by Alice ZaslavskyCook yourself toward confidence and intuition in the kitchen with the 100+ must-make recipes in this phenomenal, joy-infused cookbook."This is the very book you need to teach you how to be inspired, confident and happy in the kitchen. Like its author, it&’s a rambunctious delight!"—Nigella Lawson"The kind of book that makes anyone feel welcome. Deliciously fun, informative and simply makes me smile."—Yotam Ottolenghi"Generous, empowering and original—like having your own cheerleader in the kitchen."—Anna JonesLet Alice Zaslavsky, international bestselling author of the James Beard Book Awards nominee, In Praise of Veg, lead you on a journey to confident, intuitive cooking — because if you already enjoy the eating part, you have everything it takes to get better at the cooking part too. This vibrant kitchen manual contains stacks of vegetable-forward recipes that you&’ll want to cook on a weekly basis and handy kitchen skills and thrills, to help build the foundations for a lifetime of better cooking. With Better Cooking there&’s no pressure to be a perfect cook, but everyone can aspire to be a better cook, and therein lies the fun.To help all cooks — from beginner to experienced — become better cooks, every recipe, tip and trick acts as another stepping stone to finding joy and confidence in the kitchen. Inside, you&’ll find chapters including:• Slapdash: really outstanding stuff simply thrown together• On Autopilot: your new go-tos for quick and easy weeknight meals• Making the Most of It: what to do with all those leftovers• Loosen Your Shoulders: weekend projects and entertaining• Seriously Good Sweeties: like, seriously goodWhether you&’re already a dab hand, you&’re a reluctant home cook who finds cooking a bit meh, or you&’re starting from &‘which way do I hold a knife?&’, Better Cooking has all the inspiration, hand-holding and cheerleading you need to relax into the rhythm and truly enjoy your time in the kitchen.
In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers
by Alice Zaslavsky"Alice Zaslavsky is a force of nature!" —Nigella Lawson The only book you&’ll ever need on vegetables, with a kaleidoscope of 150+ colorful, innovative recipes for meals of all kinds.Food writer Alice Zaslavsky has written the definitive guide for everyone—from vegan to carnivore—who is ready to open their kitchen to a world of vegetable possibilities. More than 450 pages detail how to handle any vegetable you might pick up at the farmers' market or store—including a rainbow of more than 150 recipes that put vegetables at the center of the plate.Uniquely organized by color, this book is filled with countless flavor combinations, rule-of-thumb methods to buy, store, and cook vegetables, recipe shortcuts and tips, and wisdom from more than 50 of the world&’s top chefs. In Praise of Veg will help beginners and avid cooks alike turn daily vegetables into easy and delicious meals. This is veg, but not as you know it . . . yet!
Flavors from Home: Refugees in Kentucky Share Their Stories and Comfort Foods
by Aimee ZaringEach year, the United States legally resettles tens of thousands of refugees who have fled their homelands. Refugees, unlike economic migrants, are forced to leave their countries of origin or are driven out by violence or persecution. As these individuals and their families struggle to adapt to a new culture, the kitchen often becomes one of the few places where they are able to return "home." Preparing native cuisine is one way they can find comfort in an unfamiliar land, retain their customs, reconnect with their past, and preserve a sense of identity.In Flavors from Home, Aimee Zaring shares fascinating and moving stories of courage, perseverance, and self-reinvention from Kentucky's resettled refugees. Each chapter features a different person or family and includes carefully selected recipes. These traditional dishes have nourished both body and soul for people like Huong "CoCo" Tran, who fled South Vietnam in 1975 when Communist troops invaded Saigon, or Kamala Pati Subedi, who was stripped of his citizenship and forced out of Bhutan because of political and religious persecution.Whether shared at farmers' markets, restaurants, community festivals, or simply among friends and neighbors, these native dishes contribute to the ongoing evolution of American comfort food just as the refugees themselves are redefining what it means to be American. Featuring more than forty recipes from around the globe, Flavors from Home reaches across the table to explore the universal language of food.
The Fire of Peru: Recipes and Stories from My Peruvian Kitchen
by Ricardo Zarate Jenn Garbee&“The godfather of Peruvian cuisine&” captures the flavors and excitement of his native food, from rustic stews to specialty dishes to fabulous cocktails. Lima-born Los Angeles chef and restaurateur Ricardo Zarate delivers a standout cookbook on the new &“it&” cuisine—the food of Peru. He perfectly captures the spirit of modern Peruvian cooking, which reflects indigenous South American foods as well as Japanese, Chinese, and European influences, but also balances that variety with an American sensibility. His most popular dishes range from classic recipes (such as ceviche and Pisco sour) to artfully crafted Peruvian-style sushi to a Peruvian burger. With 100 recipes (from appetizers to cocktails), lush color photography, and Zarate&’s moving and entertaining accounts of Peru&’s food traditions and his own compelling story, The Fire of Peru beautifully encapsulates the excitement Zarate brings to the American dining scene. &“Ricardo is a great chef and a person with a point of view in his cooking. When you taste his food, you not only taste Peru, but you taste an unmistakable flavor that is totally him.&”—Roy Choi, chef and author of L.A. Son &“Not your usual crop of Tex-Mex recipes at all! You will enjoy The Fire of Peru with both the food and the insights into Peruvian culture. Our world is far broader than we often imagine.&”—HuffPost
Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat
by Marta ZaraskaA few years ago, Marta Zaraska’s mother decided to go vegetarian after stumbling upon an article on the health risks of eating meat. Her resolve lasted about a fortnight before the juicy hams and the creamy pâtés began creeping back into her refrigerator. Prodded to explain her lapse, she replied, "I like meat, I eat it, end of story. ” Many of us have had a similar experience. What makes us crave animal protein, and what makes it so hard to give up? And if all the studies are correct, and consuming meat is truly unhealthy for us, why didn’t evolution turn us all into vegetarians in the first place? In Meathooked, Zaraska explores what she calls the "meat puzzle”: our love of meat, despite its harmful effects. Scientific journals overflow with reports of red meat raising the risk of certain cancers; each hamburger contributes as much to global warming as does driving a car 320 miles; and the horrors of industrial meat production are now well-known. None of these facts have prompted us to give up our hamburgers and steaks. On the contrary, meat consumption has only increased over the past decades. Taking the reader to India’s unusual steakhouses, animal sacrifices at temples in Benin, and labs in Pennsylvania where meat is being grown in petri dishes, Zaraska examines the history and future of meat and meat-eating, showing that while our increasing consumption of meat can be attributed in part to the power of the meat industry and the policies of our governments, the main "hooks” that keep us addicted to meat are much older: genes and culture. An original and thought-provoking exploration of carnivorousness, Meathooked explains one of the most enduring features of human civilization--and why meat-eating will continue to shape our bodies and our world into the foreseeable future.
Advances in Nutrition and Cancer (Cancer Treatment and Research #159)
by Vincenzo Zappia Salvatore Panico Gian Luigi Russo Alfredo Budillon Fulvio Della RagioneThis book comprises proceedings from the Third International Conference on Advances in Nutrition and Cancer, held in Naples in May 2012. This highly multidisciplinary meeting analyzed "nutrition and cancer" from different perspectives and on the basis of distinct and up-to-date experimental approaches. Knowledge on the relation between lifestyle, diet, and cancer is explored in a number of contributions, and the role of dietary intervention in cancer patients is discussed. Issues of vital interest to the research community, such as epidemiological and experimental oncology (genetics, epigenetics, and the mechanisms of action of natural compounds in the diet), receive detailed consideration. A further key topic is the emerging molecular technologies (the "omics") that can cast light on the interplay between nutrition and human malignancies. Chapters take the form of reviews that include sections presenting expert opinions.
My Italian Kitchen: Home-Style Recipes Made Lighter & Healthier
by Janet ZappalaPresenting a fantastic selection of authentic recipes, this cookbook captures the robust flavors of real Italian cooking. Inspired by the expertise of the author's family, this compilation offers such favorites as Panzanella (Italian Bread Salad), Mama Mia Ziti, and Blue Crab Linguine in Marinara Sauce. Featuring traditional sweets such as Save-the-Day Sour-Cream Coffee Cake, Tiramisu, and Dad's Favorite Pignoli Cookies, this tempting array of mouthwatering masterpieces also provides tips on how to make these classic dishes more healthful without sacrificing flavor.
Migrant Marketplaces: Food and Italians in North and South America
by Elizabeth ZanoniItalian immigrants to the United States and Argentina hungered for the products of home. Merchants imported Italian cheese, wine, olive oil, and other commodities to meet the demand. The two sides met in migrant marketplaces--urban spaces that linked a mobile people with mobile goods in both real and imagined ways. Elizabeth Zanoni provides a cutting-edge comparative look at Italian people and products on the move between 1880 and 1940. Concentrating on foodstuffs--a trade dominated by Italian entrepreneurs in New York and Buenos Aires --Zanoni reveals how consumption of these increasingly global imports affected consumer habits and identities and sparked changing and competing connections between gender, nationality, and ethnicity. Women in particular--by tradition tasked with buying and preparing food--had complex interactions that influenced both global trade and their community economies. Zanoni conveys the complicated and often fraught values and meanings that surrounded food, meals, and shopping.
Eat What You Love Diabetic Cookbook: Comforting, Balanced Meals
by Lori Zanini Nandar Swe"As a Registered Dietitian Nutritionist, Certified Diabetes Educator, and person with diabetes who loves to cook, comfort foods are always my top choice. Eat What You Love Diabetic Cookbook offers delicious recipes that fit into a healthy eating plan for people with diabetes… Food should and can be enjoyed, and these recipes get a big thumbs-up from me—and from all my guests."—Toby Smithson, MS, RDN, LD, CDE, Diabetes Lifestyle Expert at DiabetesEveryDay.com and author of Diabetes Meal Planning and Nutrition for Dummies Taking control of your diet is an important part of managing your diabetes, and you can do so without sacrificing the delicious comfort foods you love. According to the Mayo Clinic and the National Institute of Diabetes and Digestive and Kidney Diseases, making wise food choices is one of the most significant ways to avoid long-term problems caused by diabetes. Eat What You Love Diabetic Cookbook is the only diabetic cookbook that gives your body what it needs and your taste buds the comfort foods they really want. Registered Dietitian and Certified Diabetes Educator Lori Zanini specializes in providing guidance to clients facing serious health concerns, namely those with diabetes. She has helped thousands of people improve their lives through her science-backed, holistic nutrition approach. With her Southern roots and nutritional expertise, Lori's created this diabetic cookbook to show you how easy it can be to prepare comforting meals using whole foods that taste great and keep your diabetes under control. In Eat What You Love Diabetic Cookbook, you'll learn how what you eat affects your body and how to create a balanced plate without feeling limited. More than 100 recipes in this diabetic cookbook offer options for breakfast, lunch, dinner, and dessert including favorites like Breakfast Tacos, Slow-Cooker Pulled Pork Sandwiches, Chicken Pot Pie, Cherry Cobbler, and more Helpful icons display which foods fulfill the requirements on your plate—carbs, protein, and veggies—and detailed nutritional information ensures you're meeting your current diabetic needs "Complete the Plate" tips with every recipe suggest pairings to create a balanced meal using any of the combinations in this diabetic cookbook Eat What You Love Diabetic Cookbook will empower you to make responsible food decisions while enjoying the delicious comfort food you crave.