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From the Sands of Dorne: A Feast of Ice & Fire Companion Cookbook
by Chelsea Monroe-CasselPrepare your palette for more than a dozen all-new recipes in this eBook-exclusive companion to the official Game of Thrones cookbook! Discover the tastes of Dorne, including one dish from The Winds of Winter, the highly anticipated next chapter of George R. R. Martin's beloved series, A Song of Ice and Fire. The most culturally distinct region of the Seven Kingdoms, Dorne is the sun-soaked desert land characterized by its unique customs and brash resistance to the Iron Throne. The Dornish people are known for their bold passions--perhaps best exemplified by the Red Viper himself, Oberyn Martell--and this fiery temperament has yielded a perfect pairing: their delicious cuisine. Packed with fresh flavor, zesty seasonings, and plenty of heat, this eclectic sampling of Southern delights can be enjoyed all year round, with savory fare to warm your bones in Winterfell and frozen desserts to help you keep cool in Sunspear. Inside, you'll find: * Succulent starters: Lemon-Egg Soup; Spicy Shrimp; Roasted Chickpeas. * Mediterranean-style mains: Lamb with Honey, Lemon, and Fiery Peppers; Eggs and Spicy Sausage; Green Peppers Stuffed with Cheese; Spicy Flatbread. * Tasty treats: Blood-Orange Granita; Candied Kumquats; Figs Stuffed with Nuts. With all the imagination, authenticity, and tongue-in-cheek humor that won A Feast of Ice and Fire a cult following, From the Sands of Dorne is an oasis for foodies everywhere.
From the Sea (Picador Shorts)
by Dan SaladinoA captivating tour through some of our most cherished marine food traditions, and the danger of extinction that they increasingly face in today’s world.In this standalone extract from Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods from the sea before it’s too late.From exploring the curious case of the wild Scottish salmon and its tumultuous history; to observing the elaborate and highly ritualized process of making Japanese shio-katsu, that prized form of dried skipjack tuna; to learning about the artisanal production of dried mullet roe by the Imraguen in Mauritania; the ocean foodways Saladino profiles here are essential guides to treasured foods the rest of us have forgotten or didn’t know existed.Throughout these original and grippingly written chapters, Saladino shows us that when foods become endangered, we risk the loss of not only traditional foodways, but also flavors, smells, and textures that may never be experienced again. And he also shows how endangering stocks of at-risk fish comes with the added loss of the human cultures that are tied together with them, and the greater dangers that overfishing poses to marine ecosystems at large.From the Sea is part of the Picador Shorts series “Oceans, Rivers, and Streams” in which excerpts from beloved classics speak to our relationship with our water bodies, great and small.
From the Tables of Britain: Exploring Exciting English Cuisine in 250 Recipes
by Elisabeth Lambert OrtizOver the past thirty years Britain's food scene has undergone a food revolution of sorts. Elisabeth Lambert Ortiz, whose Mexican and Caribbean cookbooks are considered classics, portrays the beginning of Britain's culinary renaissance across 250 intuitive and delicious recipes in this vintage cookbook.After two years of tracing this revolution through the elegant country inns, chic city restaurants, stately hotels, and local pubs of her homeland, Ortiz gained the confidence of their expert chefs and persuaded them to share their best recipes with her, translating them into formulas designed for the home kitchen.These recipes are lighter and more colorful, borrowing from a variety of cuisines as well as adapting old favorites. They take full advantage of modern kitchen technology and a greater variety of ingredients available. They run the gamut from soups to desserts, with appetizers, salads, fish, meats, game, and poultry in between. Each of these recipes is written in Ortiz's trademark style—clear, concise, and easy-to-follow. They are delicious and enticing, and truly reflect the exciting revolution in Britain's native cuisine.
From the Veg Patch: 10 favourite vegetables, 100 simple recipes everyone will love
by Kathy Slack-One of delicious magazine's top cookbooks of 2021'Not only does Kathy Slack write beautifully, but she also takes stunning photographs with a strong sense of place, light dappling across the pages.' - delicious'What a lovely first cookbook this is: a fresh and tempting celebration of the joys of growing your own, and cooking what you grow. And Kathy writes beautifully.' - Hugh Fearnley-Whittingstall'This book is a seasonal treat. I feel transported into nature when I read Kathy's delightful recipes...' - Thomasina Miers'A gentle, useful book full of inspiring, delicious recipes and guidance for kitchen gardeners. Kathy writes with a poetic, infectious wonderment at the life-enhancing magic of growing and cooking vegetables.' - Rosie Birkett'A book full of promise.' - Gill Meller-Everyday recipes that make vegetables the star of the showKathy Slack takes us through a year in her veg patch in this celebration of her ten favourite things to grow and eat.Peas, lettuce, courgettes, beans, tomatoes, beetroot, squash, apples, kale and leeks; all simple to grow, affordable and readily available to anyone without a growing space of their own. Most recipes are vegetarian, some use meat or fish, but every dish makes veg the star of the plate. This is food for everyone and every day.Here are recipes to herald the start of spring (Pea, Feta and Mint Frittata) to enjoy on a sweltering summer day (A Tomato-lovers Salad with Anchovy Breadcrumbs) to warm you up as the nights start to draw in (Pumpkin Tikka Masala) and to hunker down with in the depths of winter (Leek, Chestnut and Cider Crumble).Whether you grow your own vegetables at home or buy them at the supermarket, these beautiful recipes celebrate ingredients at their very best and are a joy to cook and eat.
From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
by Richard Miscovich&“Richard Miscovich&’s descriptions and instructions are both practical and inspirationally poetic—dare I say, soulful. He ignites the fire within and compels us to want to know what he knows and to bake as well as he bakes.&”—Peter Reinhart, author of The Bread Baker&’s ApprenticeIn the last several years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire.From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky?In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on:• Making pizza and other live-fire flatbreads;• Roasting fish and meats;• Grilling, steaming, braising, and frying;• Baking pastry and other recipes beyond breads;• Rendering animal fats and clarifying butter;• Food dehydration and infusing oils;• And myriad other ways to use the oven&’s residual heat.Appendices include oven-design recommendations, a sample oven temperature log, Richard&’s baker&’s percentages, proper care of a sourdough starter, and more. . . .From the Wood-Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times.*Author Richard Miscovich and From the Wood-Fired Oven have been mentioned or featured in the New York Times, Saveur, Bon Appétit, NPR&’s &“The Splendid Table&”, the Boston Globe and the Los Angeles Times
Fromage
by Sally ScottJournalist Alex Grant is enjoying the last days of her summer holiday in Croatia when she is accosted by an old school friend, Marie Puharich, and her odious brother, Brian, both there to attend the funeral of their fearsome grandfather's two loyal retainers. The only upside of the whole sorry business is meeting Marco, the family's resident adonis. An incorrigible foodie, Alex is unable to resist Brian's invitation to visit the family creamery in Australia's south-west to snoop around for stories and eat her body weight in brie. But trouble has a way of finding Alex, not least because her curiosity is the size of a giant gouda wheel. What begins as a country jaunt in search of a juicy story will end in death, disaster and the destruction of multiple pairs of shoes.
Front of the House
by Jeff BenjaminIn the bestselling tradition of Restaurant Man and Setting the Table, Front of the House is a revealing and wryly humorous behind-the-scenes look at the gracious art of great restaurant service. Great restaurant service is a gracious art that's been studied, practiced and polished by Jeff Benjamin, two-time James Beard Award nominee and managing partner of Philadelphia's acclaimed Vetri family of restaurants. Sagacious and observant, he beckons us behind the scenes for an insider's look at reserving a table, what your server thinks of you, what it takes to get ejected from a fine restaurant and a host of other revelations.
Front of the House, Back of the House: Race and Inequality in the Lives of Restaurant Workers (Latina/o Sociology #10)
by Eli Revelle WilsonHonorable Mention, Mirra Komarovsky Book Award, given by the Eastern Sociological Society2021 Outstanding Academic Title, Choice MagazineHow workers navigate race, gender, and class in the food service industryTwo unequal worlds of work exist within the upscale restaurant scene of Los Angeles. White, college-educated servers operate in the front of the house—also known as the public areas of the restaurant—while Latino immigrants toil in the back of the house and out of customer view.In Front of the House, Back of the House, Eli Revelle Yano Wilson shows us what keeps these workers apart, exploring race, class, and gender inequalities in the food service industry.Drawing on research at three different high-end restaurants in Los Angeles, Wilson highlights why these inequalities persist in the twenty-first century, pointing to discriminatory hiring and supervisory practices that ultimately grant educated whites access to the most desirable positions. Additionally, he shows us how workers navigate these inequalities under the same roof, making sense of their jobs, their identities, and each other in a world that reinforces their separateness. Front of the House, Back of the House takes us behind the scenes of the food service industry, providing a window into the unequal lives of white and Latino restaurant workers.
Front-of-Package Nutrition Rating Systems and Symbols: Phase I Report
by Institute of Medicine of the National AcademiesThe federal government requires that most packaged foods carry a standardized label--the Nutrition Facts panel--that provides nutrition information intended to help consumers make healthful choices. In recent years, manufacturers have begun to include additional nutrition messages on their food packages. These messages are commonly referred to as 'front-of-package' (FOP) labeling. As FOP labeling has multiplied, it has become easy for consumers to be confused about critical nutrition information. In considering how FOP labeling should be used as a nutrition education tool in the future, Congress directed the Centers for Disease Control and Prevention to undertake a two-phase study with the IOM on FOP nutrition rating systems and nutrition-related symbols. The Food and Drug Administration is also a sponsor. In Phase 1 of its study, the IOM reviewed current systems and examined the strength and limitations of the nutrition criteria that underlie them. The IOM concludes that it would be useful for FOP labeling to display calorie information and serving sizes in familiar household measures. In addition, as FOP systems may have the greatest benefit if the nutrients displayed are limited to those most closely related to prominent health conditions, FOP labeling should provide information on saturated fats, trans fats, and sodium.
Frontera: Margaritas, Guacamoles, and Snacks
by Rick Bayless Deann Groen BaylessA brand-new collection from America's leading authority on Mexican cooking. For years, fans have urged Rick Bayless to collect recipes for his prized margaritas, guacamoles, and snacks in one book. Now Rick shares 35 new and classic margaritas, including his version of the perfect margarita, the popular Topolo Margarita, and modern variations made with Mezcal. There's a margarita for every budget, taste, and season, including the Quintessential Strawberry Margarita. Rick also provides a guacamole recipe for each month of the year, such as a summer guacamole with grilled sweet corn and roasted jalapenos. As added bonuses, Rick suggests aqua fresca cocktails, with fresh fruit juices, and offers recipes for nut and vegetable snacks. Each recipe is written with the kind of exact and easy-to-follow directions that guarantee great results every time. Frontera: Margaritas, Guacamoles, and Snacks is a must-have for anyone who has eaten at Rick's restaurants or just can't resist the undeniable pleasure of a margarita and its perfect complements.
Frontiers in Food Biotechnology
by Jayachandra S. Yaradoddi Bharati S. Meti Sulochana B. Mudgulkar Dayanand AgsarThis is a great book to explore the science underlying the Food Biotechnology, which explores and presents current biotechnological advances and approaches to improving the nutritional value of modern-foods. Novel fermentation and enzyme technological processes, protein engineering, genetic engineering, metabolic engineering, bioengineering, quorum sensing and nanobiotechnology have been incorporated to fetch into new dimensions in current food biotechnology research and this book provides a deep insight on all these aspects as a comprehensive resource for anybody interested in all the types of foods, latest processing, preservation technology and safety. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.
Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves
by Nicola TwilleyWinner of the James Beard Award for Literary Writing "Engrossing...hard to put down." — The New York Times Book Review&“Frostbite is a perfectly executed cold fusion of science, history, and literary verve . . . as a fellow nonfiction writer, I bow down. This is how it's done.&” — Mary Roach, author of Fuzz and StiffAn engaging and far-reaching exploration of refrigeration, tracing its evolution from scientific mystery to globe-spanning infrastructure, and an essential investigation into how it has remade our entire relationship with food—for better and for worseHow often do we open the fridge or peer into the freezer with the expectation that we&’ll find something fresh and ready to eat? It&’s an everyday act—but just a century ago, eating food that had been refrigerated was cause for both fear and excitement. The introduction of artificial refrigeration overturned millennia of dietary history, launching a new chapter in human nutrition. We could now overcome not just rot, but seasonality and geography. Tomatoes in January? Avocados in Shanghai? All possible.In Frostbite, New Yorker contributor and cohost of the award-winning podcast Gastropod Nicola Twilley takes readers on a tour of the cold chain from farm to fridge, visiting off-the-beaten-path landmarks such as Missouri&’s subterranean cheese caves, the banana-ripening rooms of New York City, and the vast refrigerated tanks that store the nation&’s orange juice reserves. Today, nearly three-quarters of everything on the average American plate is processed, shipped, stored, and sold under refrigeration. It&’s impossible to make sense of our food system without understanding the all-but-invisible network of thermal control that underpins it. Twilley&’s eye-opening book is the first to reveal the transformative impact refrigeration has had on our health and our guts; our farms, tables, kitchens, and cities; global economics and politics; and even our environment.In the developed world, we&’ve reaped the benefits of refrigeration for more than a century, but the costs are catching up with us. We&’ve eroded our connection to our food and redefined what &“fresh&” means. More important, refrigeration is one of the leading contributors to climate change. As the developing world races to build a US-style cold chain, Twilley asks: Can we reduce our dependence on refrigeration? Should we? A deeply researched and reported, original, and entertaining dive into the most important invention in the history of food and drink, Frostbite makes the case for a recalibration of our relationship with the fridge—and how our future might depend on it.
Frosting and Friendship
by Lisa SchroederHas Lily bitten off more than she can bake? A sweet treat from the author of "It's Raining Cupcakes "and "Sprinkles and Secrets." On a scale of zero to ten, twelve-year-old Lily Hubbard is a zero when it comes to baking. Her cookies turn out salty, her cakes tend to lean, and things are always overcooked. When Lily is invited to be a part of a mother-daughter book club called The Baking Bookworms, she is excited--and terrified. It seems like she's the only one who didn't inherit the baking gene. But she does have the music gene, which is why she's forming a band that will audition for their school's annual Spring Fling. If, that is, Lily can balance her priorities. Because Isabel, one of the Baking Bookworms, has asked Lily to help plan a surprise party for their mutual friend Sophie. And the task is... creating a showstopping, mouthwatering, thirteenth-birthday-party-worthy dessert. Uh. Oh. Soon, Lily finds herself knee-deep in sugar and sheet music as she tries to juggle her responsibility to her bandmates AND give her friend the best party ever.
Frostings
by Courtney Dial WhitmoreForty delightful recipes for frostings, ganaches, and glazes, from the author of Pizzazzerie: Entertain in Style. Whipped into a fluffy texture, drizzled for glazing, or creamed into a thick and sinful delight, frostings are an ideal finishing touch for cakes, s&’mores, doughnuts and more! Within these pages of eye-candy, author Courtney Dial Whitmore shares forty recipes for traditional frosting favorites as well as exciting flavor combinations such as Salted Caramel, Chai Vanilla Bean, and Champagne Buttercream. Get out your mixer, piping bags and frosting tips and whip up your own flavored frostings to add that perfect topping or filling to your favorite desserts.&“Courtney&’s inventive combination of cake, frosting, and a few yummy odds and ends is the most fresh and accessible take on the subject I&’ve seen in a while.&” —Duff Goldman, author of Super Good Baking For Kids and host of Ace of Cakes&“Her creative ideas are beautifully executed on every page.&” —Elisa Strauss, author of Confetti Cakes&“Frostings has a permanent slot on my kitchen bookshelf.&” —Joy Wilson, author of Joy The Baker Over Easy
Frostycake Murder (Cupcakes in Paradise #8)
by Summer PrescottThe holidays are supposed to be full of cheer, right? Then why on earth is everyone in the sleepy, beachside town of Calgon, Florida, wrestling with painful issues and situations? Life is full of surprises in Calgon, and the holiday season proves to be no exception. Cupcake baker and amateur sleuth, Melissa Beckett, and her dashing husband Chas, face a very new reality, that underscores their own personal limitations in no uncertain terms. Missy's best friend Echo is going through some heavy duty choices of her own, and Chas' business partner finds himself in a very sticky relationship scenario. In the midst of all of the personal turmoil, a gruesome murder is discovered, and Chas once again has to take charge, hoping that he finds the ruthless killer, before tragedy strikes a bit closer to home. You'll love this fast-paced, action-packed drama that is filled to the brim with emotion and intrigue! This exciting Cozy Mystery can be read as a standalone, but if you'd like to know more about Missy, Chas and the rest of the Calgon gang, their history can be found in the two series previous to this one. The first Missy and Chas series is Frosted Love Cozy Mysteries, and the second is The INNcredibly Sweet Series. Enjoy them all!
Froth!: The Science of Beer
by Mark DennyBest Beer Book in the United States of America, 2009 Gourmand World Cookbooks AwardsEver wonder where the bubbles in your beer came from, which way they are going, and why? Have you considered the physical differences among ales, lambics, and lagers? Do you contemplate your pint? Accomplished homebrewer and physicist Mark Denny has crafted a scientifically sound and witty investigation of the physics and chemistry of beer. He recounts and explains the history of and key technological advances in brewing, provides basic instructions for making your own—including a scientific-yet-accessible account of the changes in appearance during each stage of the process—and looks at the fascinating physical phenomena contained within a pint of beer. Along the way he defines the main concepts and terms involved in the process and shows how you can subject the technical aspects of brewing to scientific analysis. If you've ever been curious about how beer is made, why it froths so well, and what makes different types... well... different, then Froth! is for you.
Froth!: The Science of Beer
by Mark Denny“A theoretical physicist’s exploration of the math and science behind the beer-brewing process. Packed with humor, history, and DIY enthusiasm.” —Seed MagazineBest Beer Book in the United States of America, 2009 Gourmand World Cookbook AwardsEver wonder where the bubbles in your beer came from, which way they are going, and why? Have you considered the physical differences among ales, lambics, and lagers? Do you contemplate your pint?Accomplished homebrewer and physicist Mark Denny has crafted a scientifically sound and witty investigation of the physics and chemistry of beer. He recounts and explains the history of and key technological advances in brewing, provides basic instructions for making your own—including a scientific-yet-accessible account of the changes in appearance during each stage of the process—and looks at the fascinating physical phenomena contained within a pint of beer. Along the way he defines the main concepts and terms involved in the process and shows how you can subject the technical aspects of brewing to scientific analysis.If you’ve ever been curious about how beer is made, why it froths so well, and what makes different types . . . well . . . different, then Froth! is for you.“Froth! earns a solid ‘A’ for bringing science, brewing, and good writing together.” —Beerfestivals.org“Books about beer tend to be either purely descriptive or wholly scientific. Rarely does a book combine the two, much less with genuine wit and charm. Froth! . . . is the exception. It is a great joy to read and contains a wealth of information for a wide audience . . . Highly recommended.” —Choice
Frozen Assets Lite and Easy: Cook for a Day, Eat for a Month
by Deborah Taylor-HoughCook for a day and eat for a month with the help of this one-stop resource. "Frozen Assets Lite and Easy" offers a step-by-step plan for spending less time in the kitchen without sacrificing nutritional value. Included are 20 one-week meal plans cooks can prepare in advance.
Frozen Assets: Cook for a Day, Eat for a Month
by Deborah Taylor-HoughThe best-selling freezer-based cookbook, with more than 22,000 copies sold. This breakthrough cookbook delivers a program for readers to cook a week or month's worth of meals in just one day by using easy and affordable recipes to create a customized meal plan. Deborah Taylor-Hough, who saved $24,000 on her family's total grocery bill during a five-year period, offers up kid-tested and family-approved recipes in Frozen Assets, plus bulk-cooking tips for singles, shopping lists, recipes for two-week and 30-day meal plans, and a ten-day plan to eliminate cooking over the holidays. Cooking for the freezer allows you to plan ahead, purchase items in bulk, cut down on waste, and stop those all-too-frequent trips to the drive-thru. The hands-down authority on once-a-month cooking, Frozen Assets gives you a step-by-step plan to simplify and revolutionize the way you cook. "Finally, a realistic way to combine the cost-effectiveness of cooking from scratch with the convenience of quick and easy meals!" -Mary Hunt, author of The Financially Confident Woman"Belongs in every family's kitchen! One of the best time - and money - savers a busy family can have. " -The Dollar Stretcher"Offers relief to those tired of eating restaurant fare or expensive, over-packaged convenience foods at the end of a hard day. " -Library Journal
Frozen Desserts: More Than 60 Recipes And Ideas For Scoops, Shakes, Slushes, Sundaes, Sandwiches, Special-occasion Treats And More From Your Home Kitchen (Williams-Sonoma)
by The Editors of Williams-SonomaTurn your kitchen into an ice cream parlor with these classic and contemporary treats.Create homemade masterpieces like spiced pumpkin ice cream, honey-lemon frozen yogurt, orange sorbet, and sangria granita. Embellish your dessert with zesty gingersnaps, fudgy brownies, or a boozy butterscotch sauce. Walk down memory lane (without leaving your kitchen) for an old-fashioned chocolate malt or a modern root beer float. With over sixty recipes, this book is the ultimate resource for frozen dessert bliss.Frozen Desserts includes ideas for scoops, shakes, slushes, sundaes, sandwiches, special-occasion treats and more. Whether you’re rediscovering a classic or testing a modern favorite, your home kitchen turned ice cream parlor will be churning out frozen greatness. With purchased substitutes and made-from-scratch recipes, these sweets can be adjusted to fit any schedule—and throughout the book you’ll also find tips for serving, storing, and personalizing your desserts.
Frozen Drinks
by Cheryl CharmingMudslides. Daiquiris. Margaritas. Whether you're trying to beat the heat or just take a mental vacation, these icy indulgences are irresistible. Now, you can make restaurant-quality frozen cocktails at home, with Frozen Drinks: An A to Z Companion to All Your Frozen Favorites. Expert bartender Cheryl Charming shares her secrets on how to: Whip up the best frozen drinks, with or without a blender; Impress guests with fresh mixers-far superior to the storebought type; Create more than 800 of the iciest libations!
Frozen Drinks: An A to Z Guide to All Your Frozen Favorites
by Cheryl CharmingMudslides. Daiquiris. Margaritas. Whether you’re trying to beat the heat or just take a mental vacation, these icy indulgences are irresistible. Now, you can make restaurant-quality frozen cocktails at home, with Frozen Drinks: An A to Z Companion to All Your Frozen Favorites.Expert bartender Cheryl Charming shares her secrets on how to: -Whip up the best frozen drinks, with or without a blender -Impress guests with fresh mixers-far superior to the storebought type -Create more than 800 of the iciest libations
Frozen Paleo: Dairy-Free Ice Cream, Pops, Pies, Granitas, Sorbets, and More
by Pamela BraunFrozen desserts that even a caveman would love! We all scream for ice cream...even those of us with dietary restrictions. The Paleo or Primal lifestyle doesn't have to be restrictive any longer, as there are now a host of dairy-free dessert options to satisfy your sweet tooth. Using nut milks, natural sugars, and no artificial additives, these recipes mimic the same creamy texture and sweet taste of regular ice cream. With full-color photographs and easy-to-follow, step-by-step instructions, delicious frozen treats like these can be whipped up in a flash: Salted Caramel Crack Ice CreamBulletproof Coffee AffogatoVanilla Cherry SorbetWatermelon Lime GranitaFrozen Chocolate Cream Pie The Paleo-style of eating seems to be here to stay. This cookbook takes it to another level.
Fructose, High Fructose Corn Syrup, Sucrose and Health
by James M. RippeThe metabolic and health effects of both nutritive and non-nutritive sweeteners are controversial, and subjects of intense scientific debate. These potential effects span not only important scientific questions, but are also of great interest to media, the public and potentially even regulatory bodies. Fructose, High Fructose Corn Syrup, Sucrose and Health serves as a critical resource for practice-oriented physicians, integrative healthcare practitioners, academicians involved in the education of graduate students and post-doctoral fellows, and medical students, interns and residents, allied health professionals and nutrition researchers, registered dietitians and public health professions who are actively involved in providing data-driven recommendations on the role of sucrose, HFCS, glucose, fructose and non-nutritive sweeteners in the health of their students, patients and clients. Comprehensive chapters discuss the effects of both nutritive and non-nutritive sweeteners on appetite and food consumption as well as the physiologic and neurologic responses to sweetness. Chapter authors are world class, practice and research oriented nutrition authorities, who provide practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics of fructose, high fructose corn syrup and sucrose biochemistry and examine the consequences of acute and chronic consumption of these sweeteners in the diets of young children through to adolescence and adulthood. Fructose, High Fructose Corn Syrup, Sucrose and Health fills a much needed gap in the literature and will serve the reader as the most authoritative resource in the field to date.
Frugal Fusion Foods
by Clare WignallUnleash your culinary creativity with this budget-friendly, time-saving book of vegan recipes! Enjoy quick and delicious meals, as well as more elaborate options for when you have more time. Discover the art of maximizing ingredients, making two dinners out of one, and using seasonal fruits and vegetables. Stock your pantry with our guide and never waste a single ingredient again. From savoury crumbles to coconut milk soups, this cookbook will take your taste buds on a journey while also being kind to the animals. And as a bonus, treat yourself to a seasonal High Tea that will leave you feeling satisfied, both in taste and wallet. Embrace the world of fusion food and become an eco-conscious cook today.