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A Manual for Agribusiness Value Chain Analysis in Developing Countries
by Dr Benjamin Dent Professor Ray CollinsValue Chain Analysis (VCA) diagnoses the current state of a value chain and makes recommendations to improve its effectiveness and efficiency. Applying VCA in developing countries is very often subject to limited time and funding. This manual shows how VCA principles can be applied under such circumstances. It explains how to undertake an affordable VCA that still generates valid data and so produces recommendations that will have impact. The manual has four parts: Part 1: Our Approach to Value Chain Thinking - sets out the principles and practice of taking a value chain approach. Part 2: Conducting Value Chain Analysis - covers planning a VCA, conducting consumer research, interviewing, analysing, creating recommendations and reporting. Part 3: Case Studies - illustrates successful VCAs with case studies e.g. Ghanaian pineapples and Kenyan indigenous chicken. Part 4: Further Reading and Biographies The practical style and content will make this manual accessible to a wide audience: NGO practitioners; government policymakers and extension officers; private sector managers and consultants; and academics for teaching and researching.
Mantra: The Rules of Indulgence
by Jehangir MehtaEnter a world of adventure and indulgence in this exotic cookbook by the chef Bon Appétit has called "an anarchic artist of the last course."Renowned chef Jehangir Mehta has relentlessly immersed himself in creating inventive desserts and other dishes at his new Manhattan food and wine bar, Graffiti, and as the creator of the sumptuous confections for his online store and event-management company, Partistry. He draws endless inspiration from his Indian heritage and from ayurveda, the ancient science of health and medicine. Now, in this gorgeous book?, Mehta shares his holistic approach to refreshing the body, mind, and spirit through delicious recipes using only the purest and most beneficial ingredients. Wake up to the enticing aroma of fresh-baked Jasmine-Glazed Doughnuts or delectable Hazelnut Crêpes with Caramel-Pine Nut Sauce.Delight in one of Mehta's celebrated flavor fusions: Salty Caramel Tapioca Tarts, Green Papaya and Persimmon Salad with Pepper-Coconut Sorbet, and Lime-Brushed Melon Mille-feuille with Beet Sorbet.Enjoy Mehta's Persian Caraway Seed Cookies and Falooda with Fresh Strawberry Ice Cream, and experience the best of Mexico and India with a superlative Tres Leches Cake with Coconut-Curry Emulsion, Pears, and Almond.Whether you are preparing a spectacular feast for a dinner party or a simple dessert on a whim, you'll be inspired by the amazing range of ingredients in the book—from the most common to the rather unusual. This captivating book is perfect for anyone interested in the intersection of the culinary arts and the restorative properties of nature.
Man’s Higher Consciousness
by Prof. Hilton HotemaIn this book, first published in 1962, Professor Hilton Hotema provides his insights into how we could all live longer by learning the body's simple requirements of breathing fresh air, avoiding animal flesh, banning any cooked food, and by gradually lessening the amount of food consumed. Hotema firmly believes that breathing fresh air and consuming organic fruits and natural organic liquids alone could extend our lives and also lays bare his secret that what kills at an early age is not the illusion of time, but rather overeating, breathing in toxic, unclean air, and elements such as electronic radiation, dirty electricity and medications.A must-read for any health-conscious individual.
Manresa: An Edible Reflection [A Cookbook]
by David Kinch Christine Muhlke Eric RipertThe long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. Since opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food--specifically that of Northern California, where the Santa Cruz Mountains meet the sea--than any other chef at his level. Rather than buy his ingredients from a network of local producers, he closed the loop between farm and table by partnering with nearby Love Apple Farms, which grows almost 100 percent of his produce year round. Kinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu--and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, this book celebrates the creativity behind the food of Manresa and its profound connection to the land and sea of Northern California.
Manly Meals and Mom's Home Cooking: Cookbooks and Gender in Modern America
by Jessamyn NeuhausFrom the first edition of The Fannie Farmer Cookbook to the latest works by today's celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom's Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain.Neuhaus's in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken's 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at "the man in the kitchen" and the biases they display about male and female abilities, tastes, and responsibilities.Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom's Home Cooking provides an absorbing and enlightening account of gender and food in modern America.
Manly Meals and Mom's Home Cooking: Cookbooks and Gender in Modern America
by Jessamyn NeuhausA study of what American cookbooks from the 1790s to the 1960s can show us about gender roles, food, and culture of their time.From the first edition of The Fannie Farmer Cookbook to the latest works by today’s celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom’s Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain.Neuhaus’s in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken’s 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at “the man in the kitchen” and the biases they display about male and female abilities, tastes, and responsibilities.Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom’s Home Cooking provides an absorbing and enlightening account of gender and food in modern America.“An engaging analysis . . . Neuhaus provides a rich and well-researched cultural history of American gender roles through her clever use of cookbooks.” —Sarah Eppler Janda, History: Reviews of New Books“With sound scholarship and a focus on prescriptive food literature, Manly Meals makes an original and useful contribution to our understanding of how gender roles are institutionalized and perpetuated.” —Warren Belasco, senior editor of The Oxford Encyclopedia of American Food and Drink“An excellent addition to the history of women’s roles in America, as well as to the history of cookbooks.” —Choice
Manifold Destiny
by Chris Maynard Bill SchellerGiving new meaning to the term "fast food" Rest-stop grade F meat patty? Nah. Nuggets of reconstituted poultry bits? Pass. Deep-fried fish discus? No, really, thanks all the same. It's time to bid farewell to the roadside meal as you know it. Nearly twenty years ago, Chris Maynard and Bill Scheller opened the world's eyes to the beautym of car-engine gastronomy in the original Manifold Destiny. And now that another generation of both drivers and eaters has emerged, the cult classic is due for an overhaul. In this shiny, spanking-new edition, learn how to make s'mores in your Scion, poach fish in your Pontiac, even bust out a gourmet snack from under the hood of your Escalade. With step-by-step diagrams, crowd-pleasing recipes, and thorough instructions, now you can turn your car into a kitchen without ever crossing any golden arches. Hilarious, bizarre, and ultimately (seriously!) useful, Manifold Destiny is and always will be an unparalleled original. So, slap a ham steak under the hood of your car, hit the gas, and drive until you reach delicious -- which is in approximately fifty miles, depending on traffic.
Manifiesto animalista
by Corine PelluchonLa violencia contra los animales es un ataque directo a nuestra humanidad. Eso demuestra Corine Pelluchon en este breve ensayo, pragmático, controvertido y que supone una contribución radical a la ética y la filosofía política. <P><P>Luchar contra el maltrato animal es rebelarse contra una sociedad basada en la explotación, y por ello la causa animalista es una cuestión política mayor que nos concierne a todos, más allá de ideologías o conflictos de intereses. <P>Con un estilo vivo, persuasivo e inspirador, la autora propone un camino posible y factible para llevar el debate a la esfera política con tanta claridad y urgencia como sea posible.
Manifest animalista: La causa animal com a camí per a un nou humanisme
by Corine PelluchonLa violència contra els animals és un atac directe a la nostra humanitat. Això demostra Corine Pelluchon en aquest breu, pragmàtic, i controvertit assaig que suposa una contribució radical a l'ètica i la filosofia política. Lluitar contra el maltractament animal és rebel·lar-se contra una societat basada en l'explotació, i per això la causa animalista és una qüestió política major que ens concerneix a tots, més enllà d'ideologies o conflictes d'interessos. Amb un estil viu, persuasiu i inspirador, l'autora proposa un camí possible i factible per portar aquest debat a l'esfera política amb tanta claredat i urgència com sigui possible. Ressenyes:«Corine Pelluchon ho explica tot absolutament bé en tot just un centenar de pàgines: per ser una alternativa vàlida, és imprescindible polititzar la causa animal.»Luce Lapin, Charlie Hebdo «L'objectiu principal de l'autora està completament assolit en aquest Manifest animalista: dóna al lector les claus que li permetran ampliar el radi d'acció de l'humanisme als animals.»Philippe Douroux, Libération «Una perspectiva bella i ambiciosa.»Isabelle Gravillon, Femme Majuscule «Un llibre d'intervenció política, tan compromès com lúcid.»Robert Jules, La Tribune «Una de les moltes i grans qualitats d'aquest Manifest animalista és que, en tot moment, el seu projecte està exposat de manera perfectament creïble i realitzable. Precisament per això, l'autora no es fa cap il·lusió sobre la dificultat que suposa introduir la qüestió animal en el debat polític.»Hicham-Stéphane Afeissa, Non Fiction
The Manhattan Diet: The Chic Women's Secrets to a Slim and Delicious Life
by Eileen DaspinHow do Manhattan women remain so stunningly svelte, despite the fact that New York has more top restaurants than any other city on the planet, not to mention a bagel bar or pizzeria on nearly every corner? They eat out often, indulge in all types of cuisine and even sneak in junk food, but manage to stay trim and toned nonetheless. So what's their secret? Now you can learn to eat, lose weight and live your life the way chic New Yorkers do - and enjoy the same fabulous results. Manhattan insider Eileen Daspin reveals what real New York women - including celebrities like Sarah Jessica Parker, Anna Wintour and Tina Fey - really think about dieting and how they shop for food, cook, order in restaurants, eat, cheat, and splurge. Discover their eating secrets and waist-trimming tips, plus a detailed weight-loss program and 28-day eating plan that will fit easily into your personal lifestyle. Along with wisdom from leading nutritionists, tips from celebrity trainers and recipes by New York's most celebrated chefs, The Manhattan Diet gives you everything you need for a slim and stylish life - wherever you live.
The Manhattan Cocktail: A Modern Guide to the Whiskey Classic
by Albert W.A. SchmidHistory, lore, and over fifty recipes in a “compulsively readable book about a classic American cocktail” (Susan Reigler, author of Kentucky Bourbon Country).Alongside such classics as the Old Fashioned, Mint Julep, and Martini, the Manhattan has been a staple of the sophisticated bar scene since the nineteenth century. Never out of style, this iconic drink has seen a renaissance in the craft cocktail movement, with a boost from TV's Mad Men. In theory, the recipe is simple: a mixture of whiskey, vermouth, and bitters stirred with ice, strained, and presented in a cocktail glass garnished with a cherry. But the exact ingredients and proportions—as well as the drink’s true origins—inspire great debate.In this guide, Albert W. A. Schmid dispels myths, including the tale that the Manhattan was created in 1874 by bartenders at New York City's Manhattan Club to honor the newly elected Governor Tilden at Lady Randolph Churchill’s request. Schmid also explores places and people that have contributed to the drink’s popularity and inspired its lore, including J. P. Morgan, who enjoyed a Manhattan every day at the end of trading on Wall Street.The Manhattan Cocktail also examines the effects of various bourbons and whiskeys on the aroma and flavor, even answering the age-old question of “shaken or stirred?” With over fifty recipes as well as notes and anecdotes from personalities ranging from renowned mixologist Dale DeGroff to writer Sir Kingsley Amis, it will delight both the cocktail novice and the seasoned connoisseur.
Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
by Naomi Duguid Jeffrey AlfordFor this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors. Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat. It was just twenty years ago that cooks began to understand the relationships between the multifaceted cuisines of the Mediterranean; now we can begin to do the same with the foods of the Subcontinent.
Mango & Mint: Arabian, Indian, and North African Inspired Vegan Cuisine (Tofu Hound Press)
by Nicky GarrattNicky Garratt's love of Arabian, Indian, and North African cuisine is obvious in this mouth-watering collection of vegan recipes. Challenging the notion that meals require a centerpiece—historically based around the kill from the hunt or domesticated herd—this recipe collection offers satisfying menus in both buffet style and formal sit-down meals using the vegan philosophy of an intelligent use of the resources available. The full-color photographs offer ideas for presentation, and the book includes sections on planning meals in advance to save money and maximize resources as well as a selection of recipes that utilizes often-discarded items as ingredients—such as watermelon rinds and beet tops in addition to the common problem of easily forgotten leftovers. The flavor of Arabic and North African cuisine is seen in the recipes for Baba Ghannouj, Red Pepper Bulgar, Spinach Pies, Harissa, and Donuts in Syrup, while Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chili, and Mango Rice also make an appearance. The recipes range from quick and easily created to relatively complex, all of which require only basic equipment and rudimentary skill. The book contains an index for fresh ingredients that enables one to quickly locate a recipe by provisions already found in the refrigerator.
Mango, Mambo, and Murder (A Caribbean Kitchen Mystery)
by Raquel V. ReyesCuban-American cooking show star Miriam Quiñones-Smith becomes a seasoned sleuth in Raquel V. Reyes's Caribbean Kitchen Mystery debut, a savory treat for fans of Joanne Fluke and Jenn McKinlay.Food anthropologist Miriam Quiñones-Smith's move from New York to Coral Shores, Miami, puts her academic career on hold to stay at home with her young son. Adding to her funk is an opinionated mother-in-law and a husband rekindling a friendship with his ex. Gracias to her best friend, Alma, she gets a short-term job as a Caribbean cooking expert on a Spanish-language morning TV show. But when the newly minted star attends a Women's Club luncheon, a socialite sitting at her table suddenly falls face-first into the chicken salad, never to nibble again.When a second woman dies soon after, suspicions coalesce around a controversial Cuban herbalist, Dr. Fuentes--especially after the morning show's host collapses while interviewing him. Detective Pullman is not happy to find Miriam at every turn. After he catches her breaking into the doctor's apothecary, he enlists her help as eyes and ears to the places he can't access, namely the Spanish-speaking community and the tawny Coral Shores social scene.As the ingredients to the deadly scheme begin blending together, Miriam is on the verge of learning how and why the women died. But her snooping may turn out to be a recipe for her own murder.
Mango Madness Murder (Frosted Love Cozy Mysteries #15)
by Summer PrescottSometimes, even the best of decisions hurt Sometimes, they can be murder. Cupcake baker and amateur sleuth, Melissa Gladstone-Beckett, is faced with some tough decisions. Her whole life is about to change, no matter what she decides, and in the midst of it all, she finds herself wrapped up in trying to solve yet another murder case, with her dashing detective hubby, Chas. Because trouble never seems to strike just once, Missy's friends have lives that are in turmoil as well, and the poor woman spreads herself far too thin trying to help others, as well as herself. Will the fact that she's distracted by what's going on in her life, put her in terrible danger? Will she be able to cope with the possibility that someone she loves could be utterly destroyed? Find out in this fast-paced, action-packed tale that will have you on the edge of your seat! This delightful Cozy Mystery can be enjoyed as a standalone, but if you'd like more of Missy and Chas, be sure to check out the rest of this series, and the continuation series: The INNcredibly Sweet series, and Cupcakes in Paradise.
Mango and Peppercorns: A Memoir of Food, an Unlikely Family, and the American Dream
by Tung Nguyen Katherine Manning Lyn NguyenA powerful memoir of resilience, friendship, family, and food from the acclaimed chefs behind the award-winning Hy Vong Vietnamese restaurant in Miami.Through powerful narrative, archival imagery, and 20 Vietnamese recipes that mirror their story, Mango & Peppercorns is a unique contribution to culinary literature.In 1975, after narrowly escaping the fall of Saigon, pregnant refugee and gifted cook Tung Nguyen ended up in the Miami home of Kathy Manning, a graduate student and waitress who was taking in displaced Vietnamese refugees. This serendipitous meeting evolved into a decades-long partnership, one that eventually turned strangers into family and a tiny, no-frills eatery into one of the most lauded restaurants in the country.Tung's fierce practicality often clashed with Kathy's free-spirited nature, but over time, they found a harmony in their contrasts—a harmony embodied in the restaurant's signature mango and peppercorns sauce.• IMPORTANT, UNIVERSAL STORY: An inspiring memoir peppered with recipes, it is a riveting read that will appeal to fans of Roy Choi, Ed Lee, Ruth Reichl, and Kwame Onwuachi.• TIMELY TOPIC: This real-life American dream is a welcome reminder of our country's longstanding tradition of welcoming refugees and immigrants. This book adds a touchpoint to that larger conversation, resonating beyond the bookshelf.• INVENTIVE COOKBOOK: This book is taking genre-bending a step further, focusing on the story first and foremost with 20 complementary recipes. Perfect for:• Fans of culinary nonfiction• Fans of Ruth Reichl, Roy Choi, Kwame Onwuachi, and Anya Von Bremzen• Home cooks who are interested in Asian food and cooking
Mangiare pulito: Deliziose Ricette di Pasti Puliti con una Facile Guida per Perdere Peso
by Celine Walker Elena BorriRisulta facile per gli inesperti del mangiare pulito pensare che questa sia semplicemente un'altra dieta alla moda. Ma il mangiare pulito è uno stile di vita, visto che è molto più incentrata sul modificare il modo in cui mangi ed i tipi di alimenti che consumi, piuttosto che diminuire le quantità di cibi che consumi. Mangiare pulito vuol dire scegliere cibi integrali e smetterla con quelli processati. Si tratta di eliminare carboidrati, zuccheri e grassi inutili dalla tua dieta, così da permetterti di mangiare in maniera più salutare (e perdere il peso in più nel processo). Seguire la dieta pulita vuol dire anche smetterla con i cibi spazzatura. Quindi: un enorme No a a tutti quegli alimenti che ti offrono pochissimi, o addirittura inesistenti, valori nutrizionali. Tra questi ci sono gli alimenti raffinati, con alto contenuto di grassi saturi, con troppo sale, ed alimenti processati caricati di zuccheri ed aromi artificiali. Infine, il mangiare pulito vuol dire nutrire il corpo con verdura e frutta, grassi sani, farine non raffinate e proteine magre. Il corpo ti ringrazierà per tutti i benefici di salute che le forniranno questi cibi interi. In questo libro, scoprirai: Il cuore del Mangiare Pulito Otto Passi per Mangiare Pulito Consigli e Trucchi per Vivere secondo lo Stile di Vita del Mangiare Pulito Ricette Pulite per la Colazione per Accelerare il Metabolismo Ricette Pulite per il Pranzo per Stabilizzare gli Zuccheri nel Sangue Ricette Pulite per la Cena per Mantenere i Tuoi Livelli di Energia Ricette Pulite per gli Snack per Impedirti di Assaltare la Dispensa E molto altro! Prendi ora il libro per scoprire di più del mangiare pulito!
Mangia di meno, vivi di più - guida pratica alla restrizione calorica con nutrizione ottimale
by Anca IoviţăAl terzo anno di medicina mi sono imbattuta in un articolo in Rete che parlava della restrizione delle calorie con nutrizione ottimale. Si parlava di un intervento apparentemente semplice, fatto sul regime alimentare di alcuni organismi e animali da laboratorio che ne aveva prolungato le aspettative di vita media e massima: lieviti, moscerini della frutta, vermi, topi. A quel tempo non sapevo che questo tipo di esperimenti fosse già stato condotto anche su primati non umani. Ad essere sincera, avevo liquidato l’esperimento come una stranezza: poteva anche aver avuto efficacia su organismi semplici come i moscerini della frutta, ma non avrebbe mai funzionato su esseri viventi complessi come noi: troppo bello per essere vero. Il tempo mi ha dato torto. I limiti della vita hanno sempre esercitato un certo fascino su di me, sin da bambina: ho studiato Ingegneria e Medicina, infatti, cercando di scoprire come prolungare radicalmente la durata dell’esistenza. Dopo un breve periodo come ricercatrice sulle protesi neurali in un laboratorio in Germania, mi sono però resa conto che impiantare dispositivi artificiali all’interno del corpo umano non sarebbe potuta essere una soluzione a lungo termine. Tornata a casa mi sono specializzata in Geriatria, cioè in quel ramo della medicina che studia le malattie correlate all’età. È stato allora che è accaduto un fatto curioso: leggere teorie legate all’invecchiamento è una cosa, prendersi cura tutti i giorni di persone che hanno tre o quattro volte la tua età è un’altra. Così, ho semplicemente fatto due più due. Avevo notato che alcune delle persone delle quali mi occupavo quotidianamente erano invecchiate “come un buon vino”, altre come “vino divenuto aceto”. Basandomi sulla loro esile struttura fisica e sui dettagli della loro vita, sembrava proprio che l’assunzione di calorie c’entrasse in qualche modo. È stato così che ho iniziato a scrivere le prime righe di q
Mangez moins, vivez plus Votre guide pratique vers la restriction calorique avec nutrition optimale
by Anca IoviţăLors de ma troisième année de médecine, je suis tombée sur un article en ligne traitant de la restriction calorique avec nutrition optimale. Il contenait des informations sur un régime simple capable de prolonger la durée de vie moyenne et maximale de sujets de laboratoire tels que des levures, des mouches drosophiles, des vers et des souris. Lorsque j’ai lu cet article, j’ignorais que de telles expériences étaient menées également sur des primates. Pour être honnête, j’ai vu cette intervention comme une simple anecdote qui pourrait avoir quelques effets sur des organismes simples tels que des moches drosophiles, mais également comme quelque chose qui ne pourrait jamais fonctionner pour des organismes complexes comme nous. Cela paraissait trop beau pour être vrai. Avec le temps, je me suis rendue compte que j’avais tort. Pour satisfaire ma fascination d’enfant sur les limites de l’extension de la vie, j’ai étudié l’ingénierie et la médecine, pour tenter de trouver un moyen d’allonger la durée de vie des êtres humains. Après un court séjour dans le domaine des prothèses neuronales dans un laboratoire allemand, j’ai réalisé que l’implantation d’appareils artificiels dans le corps humain n’était pas une solution pérenne. Je suis retournée chez moi et j’ai entamé mon internat en médecine gériatrique, la branche de la médecine spécialisée dans les maladies liées à l’âge. C’est là qu’un événement cocasse s’est produit. Lire les différentes théories sur le vieillissement est une chose. Mais s’occuper de personnes trois à quatre fois plus âgées que vous en est une autre, et c’est là que j’ai commencé à faire le lien. J’ai remarqué que certaines personnes vieillissaient comme un bon vin, tandis que d’autres connaissaient un vieillissement plus proche de celui du vinaigre. Leurs corps fragiles et leurs histoires de vie détaillées semblaient indiquer
Mange Tout: Bistro Cooking With A Modern Twist
by Bruno LoubetBruno Loubet is a legend in the food world. His cooking is sublime and unique, drawing on the classics of the French bistro menu but with each dish given a modern twist. Mange Tout is inspired by his own upbringing and travels, and combines the traditional and familiar with ideas and ingredients taken from around the world. With recipes for his signature dishes including Beetroot ravioli, Maple-crisp duck breast, Indochine braised beef with mango and Prune and armagnac sticky pudding, Bruno offers a delicious mix of accessible and aspirational, all delivered with a dash of Gallic flair.
ManFood: The no-nonsense guide to improving your health and energy in your 40s and beyond
by Ian Marber'The book every middle-aged man who wants to look after their health should read' Max Pemberton, medical doctor, journalist and author'Finally a book that tackles what men should be eating . . . Men of all ages will find this book incredibly beneficial' Dr Ellie Cannon, NHS doctor and resident GP for the Mail on SundayManFood is the definitive guide, tailored for men, on how to enhance their health easily and practically through their nutritional choices.If there was a way to eat that meant you could slow ageing, lose weight AND prevent illness, wouldn't you do it?Genetics and family history combine with our lifestyles and contribute to overall health, and the results show that men have significantly increased chances of experiencing various diseases. There are of course multiple factors that contribute to the development of disease, but we do know that nutrition is a powerful ally in reducing the risk. Now is your chance to make simple changes to your diet to ensure a longer, healthier, happier life.Drawing on the latest clinical research, award-winning nutritionist Ian Marber provides simple food swaps, myth-busting facts, and scientific evidence on how consuming certain foods can reduce your risk of prostate cancer, heart disease, diabetes, dementia and more.ManFood makes eating well easy, so you can boost your health and feel energised.
ManFood: The no-nonsense guide to improving your health and energy in your 40s and beyond
by Ian Marber'The book every middle-aged man who wants to look after their health should read' Max Pemberton, medical doctor, journalist and author'Finally a book that tackles what men should be eating . . . Men of all ages will find this book incredibly beneficial' Dr Ellie Cannon, NHS doctor and resident GP for the Mail on SundayManFood is the definitive guide, tailored for men, on how to enhance their health easily and practically through their nutritional choices.If there was a way to eat that meant you could slow ageing, lose weight AND prevent illness, wouldn't you do it?Genetics and family history combine with our lifestyles and contribute to overall health, and the results show that men have significantly increased chances of experiencing various diseases. There are of course multiple factors that contribute to the development of disease, but we do know that nutrition is a powerful ally in reducing the risk. Now is your chance to make simple changes to your diet to ensure a longer, healthier, happier life.Drawing on the latest clinical research, award-winning nutritionist Ian Marber provides simple food swaps, myth-busting facts, and scientific evidence on how consuming certain foods can reduce your risk of prostate cancer, heart disease, diabetes, dementia and more.ManFood makes eating well easy, so you can boost your health and feel energised.
Maneras de cocinar: legumbres
by José Martín Gris Emma RosGuía práctica con recetas para aprender a comprar, conservar y cocinar legumbres. <P><P>¿Conoces todas las variedades de las lentejas?¿Sabrías hacer una tortilla sin huevos? <P>Las legumbres son esenciales en la alimentación humana como fuente de proteínas de origen vegetal, que no requieren de alimentos de origen animal para convertirse en un plato completo, nutritivo y sabroso. <P>Su variedad de texturas, colores y sabores, en combinación con hortalizas y cereales, nos ofrece un abanico de posibilidades amplio y saludable. <P>Si no sabes cómo incorporarlas en tu dieta, tienes en tus manos la guía definitiva para conocer todo lo que necesitas sobre las legumbres: <br>- Sus propiedades y características más valiosas. <br>- Consejos para comprar, conservar y cocinar las legumbres, así como aprovechar cada uno de sus beneficios. <br>- Las recetas más deliciosas para incluir las legumbres más variadas a tus sopas, ensaladas y sofritos.
Maneras de cocinar: verduras y hortalizas
by José Martín Gris Emma Ros<P>Guía práctica con recetas para aprender a comprar, conservar y cocinar verduras y hortalizas. <P.¿Cómo se debe cortar una zanahoria?¿Sabrías diferenciar una verdura de una hortaliza? <P>Las verduras y hortalizas son la base de una alimentación sana, aunque muchas veces no les demos la importancia que se merecen. <P>Ha llegado el momento de dejar de tratarlas como una simple guarnición y de que se conviertan en nuestro plato estrella. Este libro no solo te ofrece un recetario amplio y suculento, sino también información práctica acerca de sus valores nutritivos, gastronómicos y culinarios. <P>Si quieres empezar a sustituir la carne por más alimentos verdes, tienes en tus manos la guía ideal que te enseñará todo lo que necesitas sobre las verduras: <P>- Las tipologías, características y estacionalidad de las principales verduras y hortalizas. <P>- Consejos para comprarlas, conservarlasy cocinarlas, y para sacarles el máximo partido. <P>- Un sinfín de recetas para hornear, freír, guisar y preparar las verduras a tu gusto.
Una manera sencilla de estar sano - coma sano, viva sano, y ¡siéntase estupendo!
by Julie Massoni Valeria Lissbeth Aguirre Sánchez¿Por lo regular se siente sin energía y sin ánimo, pero su especialista le ha dicho que no hay nada malo con su salud? ¿Ha probado con diferentes tipos de dietas y ejercicios, pero no puede perder peso? ¿Sufre de artritis, pero no le gusta tomar medicina para aliviar el dolor? Si respondió “sí” a cualquiera de las preguntas anteriores, estará de acuerdo que no existe una píldora mágica o una pócima que arreglen esos problemas; la buena noticia es que existe algo que usted puedes hacer para cada uno de los casos y además prevenir muchos otros problemas de salud. Lamentablemente, muchos problemas de salud se cree que son consecuencia “normales por la edad” o “enfermedades comunes” cuando, en realidad, son señales del cuerpo diciendo que no está funcionando de la mejor forma. Yo sufría con dolores de cabeza, problemas digestivos e infecciones crónicas recurrentes. Después de muchas visitas al doctor y exámenes de sangre, quedaba sorprendida cuando me decían que no había nada malo en mi… pero sabía que algo no marchaba bien. La primera vez que visité a un neurópata (poco después de los 20 años) pude confirmar que tenía candidiasis sistémica. Al hacer los cambios necesarios a mi dieta y estilo de vida, comencé a notar cambios muy rápido y al fin pude disfrutar de buena salud. Además, soy vegetariana desde hace 30 años y desde entonces no he querido cambiarlo. El cambio drástico en mi salud y el interés entre la relación dieta y enfermedad, me inspiraron a estudiar neuropatía y, de manera posterior, convertirme en neurópata en 1991. La información que les proporciono a ustedes en este libro, no está guiada para curar una enfermedad en específico, pero lo encamina a favorecer su salud y bienestar de manera general. Si está listo para empezar a sentirse “más que bien” y busca realizar los cambios necesarios, entonces acaba de dar el primer paso