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Going Vegan for Beginners: The Essential Nutrition Guide to Transitioning to a Vegan Diet
by Pamela FergussonDiscover everything you need to adopt the vegan lifestylePeople everywhere are going vegan because it's good for the planet, the animals, and personal health. Going Vegan for Beginners helps you cut through all the overwhelming advice out there and get started the right way. Find step-by-step advice, including clear nutrition guidelines, sample menus, and science-backed information to support your health as you transition to this new lifestyle. Whether you're interested in going vegan permanently, or just looking to eat more plant-based foods, this book covers all the essentials and more.Veganism 101—Explore what it means to be vegan, its roots in social justice, and what makes the diet so healthy.Eat what you love—Learn to keep the right ingredients on hand so you can whip up fresh new dishes and vegan-friendly versions of your favorite meals anytime.Vegan on the go—Find out how to stay vegan while eating at restaurants, and with friends and family; traveling; and more.Going vegan has never been easier with this ultimate resource for embracing a plant-based lifestyle.
Going Vegan: A Gentle Introduction to a Plant-Based Diet
by Holly WhiteA Gentle Introduction to the World's Hottest Food Trend Whether you&’re a committed vegan or just curious about this increasingly popular diet which has so many health and environmental benefits, Holly will take you on a mouthwatering journey while converting to a plant-based diet. Going Vegan includes over one hundred delicious, everyday recipes, as well as practical advice on how and when to change your diet, food swaps, eating out, and shopping economically for plant-based foods. From juices and smoothies that range from the pure and green Reset Juice to the indulgent and creamy Raw Chocolate Heaven; to quick and creative ideas for lunch, such as Cauliflower and Squash Bisque, Roast Veg Buddha Bowl and a Vegan Club Sandwich; hearty, filling main meals, including variations on much-loved staples like Vegan Meatballs, Shepherdless Pie and Lemony Mac and Cheese; and incredibly tasty desserts, Going Vegan dispels any myths that a plant-based diet is too restrictive or difficult to follow and is packed with inspirational ideas for incorporating more vegetables into your diet.
Going Vegan: The Complete Guide to Making a Healthy Transition to a Plant-Based Lifestyle
by Joni Marie Newman Gerrie Lynn AdamsThe fear of change, the fear of the unknown, the fear of never being able to eat bacon again! These are just a few of the reasons people are afraid to go vegan. Going Vegan seeks to change that, and provide a practical and easy-to-understand guidebook to fearlessly (and deliciously) transition to a plant-based way of life. Authors Joni Marie Newman and Gerrie L. Adams will effortlessly guide you through your transformation while providing support and explaining all of the advantages of a vegan diet. Revealed are truths about the health, environmental, financial, and ethical benefits in this comprehensive manual to living well. You'll also find amazing recipes for breakfast, lunch, dinner and dessert. Meals so delicious and satisfying, you won’t even miss the bacon.
Going Veggie: The Simple 30-Day Guide to Becoming a Healthy Vegetarian
by Trudy SlaboszDISCOVER THE EASY AND SATISFYING WAY TO ACHIEVE A HEALTHFUL, MEAT-FREE, CRUELTY-FREE LIFE IN JUST 30 DAYS!Becoming a vegetarian is not about giving up meat, it's about adopting a healthy, cruelty-free lifestyle that will inspire and satisfy you. With Going Veggie, your transition is guaranteed to be easy and painless thanks to the book's step-by-step plan, including: 30-day program to wean you off a meat diet Recipes for delicious, nutrient-packed meals Tricks for acquiring essential proteins using plant-based options Advice on navigating tough spots, cravings and backsliding Tips on how to deal with group dinners and ordering at restaurantsGoing Veggie puts the fun, adventure and motivation into your path to vegetarianism.tric are all in the book.Written by Trudy Slabosz, a popular blogger and longtime vegetarian, Go Veggie! will inspire readers and shows that going veg is going to be great!
Going with the Grain
by Susan Seligson"My lifelong love affair with bread has less to do with crust, crumb, and the vagaries of sourdough cultures and more to do with bread as a reflection of people's varied beliefs, daily lives, and blood memories....Bread tells the most essential human stories." So begins Susan Seligson's personal and often humorous journey to discover the secrets of the baker's trade and the place bread has in the lives of those who consume it. Part travelogue, part cultural history, with a handful of recipes thrown in for good measure, it is an exploration of the customs, traditions, and rituals around the creating and eating of this most basic and enduring form of sustenance. Bread is the stuff of life. Governments have been overthrown and religious rituals created because of it. Fry bread, matzo, ksra, nan, baguette: all are as resonant of their specific culture as any artifact. In Going with the Grain, Seligson wanders the streets of the Casbah in Fès, Morocco, to unlock the secrets of the thousand-year-old communal bakeries there. In Saratoga Springs, New York, she finds a bread maker so committed to making the ultimate loaf, he built a unique sixty-ton hearth and uses only certified biodynamically grown wheat. Seligson knelt in the Jordanian desert beside a woman turning flat breads over glowing embers and plumbed the mysteries of Wonder Bread in an aseptic American factory. As satisfying as a slice of good bread with butter, Going with the Grain is for the armchair traveler and armchair baker alike.
Gok Cooks Chinese: Create mouth-watering recipes with the must-have Chinese cookbook
by Gok WanDiscover the master guide to simple, healthy and delicious Chinese cooking from the creator of the hit show Gok Wan's Easy AsianFor Gok, Chinese food is all about sitting down, tucking into fantastic food that is fuss-free, healthy, and packed with flavour.Now, in Gok Cooks Chinese, he gives us his personal and modern take on the Chinese food that he grew up eating.With 80 different recipes and chapters on Chinese Takeaway Classics, Dim Sum, Street Food and One Pot Wonders (to name a few), you will find recipes for all occasions and moods, whether entertaining friends or enjoying a meal at home by yourself.Filled with mouth-watering dishes including:· My Perfect Fried Rice· Spicy Sichuan Chicken· Poppa Wan's Amazing Pork Ribs· Leftover Roast Duck Noodles· Sweet and Sour Fish· My Ma-Po Tofu with Chinese OmeletteAbove all, Gok Wan will help you replicate your favourite takeaway dishes in your own kitchen!
Gok's Wok
by Gok WanIn his brand new book, Gok Wan shares his favourite recipes for fresh and healthy meals - inspired by the flavours of AsiaGok's recipes draw influence from the East, as he teaches us how to add flavour and a splash of originality through his distinctive style of simple, fast cooking. Chapters cover all occasions from lunch ideas to dinner parties and date nights and include curries, stir-fries, noodles, salads, soups and even desserts. He shares many of his family's traditional recipes too, but gives them a modern twist for today’s kitchen tables - try Sweet miso marinated chicken and pak choy, Sweet potato and Brazil nut curry and Poppa Wan's fu yung. And, running throughout, are Gok’s words of advice on wok cooking, his favourite ingredients and tips on preparation and entertaining Gok-style.For Gok, great eating should be hassle-free, and these recipes are exactly that - tasty dishes that are low stress, good for you and make minimal mess.
Gold, Frankincense and Dust: A Commissario Soneri Investigation
by Valerio VaresiParma. A multiple pile-up occurs on the autostrada into the city. A truck transporting cattle skids off the road. Dozens of cows and bulls go on the rampage, injured and crazed. In the chaos, the burned body of a young woman is found at the side of the road. Her death has no apparent link to the carnage. Commissario Soneri is assigned the case. It is a welcome distraction: his mercurial lover Angela has decided to pursue other options, leaving him even more morose than usual. The dead woman is identified as Nina Iliescu, a Romanian immigrant whose beauty had enchanted a string of wealthy lovers. Temptress, muse, angel - she was all things to all men. Her murder conceals a crime and a sacrilege, and even in death she has a surprise waiting for Soneri.
Gold, Frankincense and Dust: A Commissario Soneri Investigation
by Valerio VaresiParma. A multiple pile-up occurs on the autostrada into the city. A truck transporting cattle skids off the road. Dozens of cows and bulls go on the rampage, injured and crazed. In the chaos, the burned body of a young woman is found at the side of the road. Her death has no apparent link to the carnage. Commissario Soneri is assigned the case. It is a welcome distraction: his mercurial lover Angela has decided to pursue other options, leaving him even more morose than usual. The dead woman is identified as Nina Iliescu, a Romanian immigrant whose beauty had enchanted a string of wealthy lovers. Temptress, muse, angel - she was all things to all men. Her murder conceals a crime and a sacrilege, and even in death she has a surprise waiting for Soneri.
Golden Delicious
by Kathleen Kemly Anna Egan SmuckerPaul and Lloyd Stark, owners of the Stark Bro's Nursery in Missouri, were looking for the perfect apple. It would be sweet and juicy. It would bring them fame and fortune, and would be crowned Queen of the Apple World! Box after box arrived from farmers who were sure they had grown the perfect apple, but none of the apples was quite right.Meanwhile, many miles away in the hills of West Virginia, Anderson Mullins was inspecting his new farm. It had been a hot summer and everything was dry as dust. He certainly didn't expect to find a glossy, green-leaved tree loaded with shining yellow apples. When the Stark brothers received Anderson Mullins's yellow apples in the spring of 1914, they were astonished. Never had they tasted anything so crisp and delicious! Was this the apple they had been looking for? Paul Stark set out on a thousand-mile journey to see this marvelous tree for himself. Based on real events, this story of how the Golden Delicious apple came to be is perfect for discussions on nature and growing fruits and vegetables. Kathleen Kemly's detailed, cheerful art creates the perfect setting for Anna Egan Smucker's charming text. The author lives in West Virginia. The illustrator lives in Washington State.
Golden Rice: The Imperiled Birth of a GMO Superfood
by Ed RegisThe first book to tell the shocking story of Golden Rice, a genetically modified grain that provides essential Vitamin A and can save lives in developing countries—if only they were allowed to grow it.Ordinary white rice is nutrient poor; it consists of carbohydrates and little else. About one million people who subsist on rice become blind or die each year from vitamin A deficiency. Golden Rice, which was developed in the hopes of combatting that problem by a team of European scientists in the late '90s, was genetically modified to provide an essential nutrient that white rice lacks: beta-carotene, which is converted into vitamin A in the body. But twenty years later, this potentially sight- and life-saving miracle food still has not reached the populations most in need—and tens of millions of people in India, China, Bangladesh, and throughout South and Southeast Asia have gone blind or have died waiting. Supporters claim that the twenty-year delay in Golden Rice's introduction is an unconscionable crime against humanity. Critics have countered that the rice is a "hoax," that it is "fool's gold" and "propaganda for the genetic engineering industry." Here, science writer Ed Regis argues that Golden Rice is the world's most controversial, maligned, and misunderstood GMO. Regis tells the story of how the development, growth, and distribution of Golden Rice was delayed and repeatedly derailed by a complex but outdated set of operational guidelines and regulations imposed by the governments and sabotaged by anti-GMO activists in the very nations where the rice is most needed. Writing in a conversational style, Regis separates hyperbole from facts, overturning the myths, distortions, and urban legends about this uniquely promising superfood. Anyone interested in GMOs, social justice, or world hunger will find Golden Rice a compelling, sad, and maddening true-life science tale.
Golden: Sweet & Savory Baked Delights from the Ovens of London¿s Honey & Co.
by Itamar Srulovich Sarit Packer"I want to make every recipe in this book. . . . And you should, too!"--David Lebovitz, author of My Paris Kitchen and Ready for DessertComforting breads, buns, pastries, cakes, cookies, and other baked delights from the Middle EastThere's always something sweet in the oven at Honey & Co., the tiny restaurant in London where the day is marked by what comes out of the pastry section. In the morning, sticky buns are stuffed full of cherries and pistachios; loaves of rich dough are rolled with chocolate, hazelnuts, and cinnamon. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt eggplant, and at teatime there are cheesecakes and fruitcakes, small cakes, and massive cookies-so many treats that it's hard to choose one. And after dinner? Poached peaches with roses, something sweet and salty drenched in orange blossom syrup, or maybe even a piece of fresh marzipan. This is the magic of Middle Eastern soul food. This is Golden.
Goldy's Kitchen Cookbook: Cooking, Writing, Family, Life
by Diane Mott DavidsonJoin New York Times bestselling culinary-mystery author Diane Mott Davidson in this long-awaited cookbook featuring more than 160 mouthwatering recipes and charming anecdotes about her writing and cooking life. Written in the style of a memoir, Goldy's Kitchen Cookbook will give readers an inside look at the events that shaped the making of this beloved series.Award-winning author Diane Mott Davidson has written seventeen bestselling mysteries featuring caterer/sleuth Goldy Schulz, a dauntless woman who "took the lemon that life had given her and made not just lemonade but Lemon Chicken, Lemon Bars, Lemon Cookies, and Lemon Meringue Pie." In each Goldy novel, Davidson includes recipes for scrumptious dishes from her adored character's kitchen. Now, these treasured recipes and some brand-new dishes are collected together in one volume for the first time.Inside Goldy's Kitchen Cookbook you'll find recipes for Appetizers and Soups; Eggs and Cheese; Spuds, Salads, Etc.; Meat, Poultry, and Fish; Breads; and Desserts. Davidson also includes Low-Carb Recipes (for those on low-carbohydrate diets). Most of these luscious treats came from "playing around with dishes [she'd] tasted in restaurants." Others are family favorites. Some came from friends, and a few are "happy accidents."Feed your guests the way Goldy does, with such delicious appetizers, such as Bacon-Wrapped Artichokes with Dijon Cream Sauce, Diamond Lovers' Hot Crab Dip, and Models' Mushroom Soup. Get ready for the big game with Nachos Schulz and Tom's Layered Mexican Dip. Dijon Pasta Salad, Anniversary Burgers, and Goalies' Grilled Tuna are sure to liven up every picnic and barbecue. In winter, enjoy the indoors with Snowboarders' Pork Tenderloin and Quiche Me Quick, and entertain your nearest and dearest with delights like Sweethearts' Swedish Meatballs in Burgundy Sauce, André's Coq au Vin, and Dad's Bread. And don't forget to leave room for Ice-Capped Gingersnaps, Damson-in-Distress Plum Tart, Fudge Soufflé, and other delectable desserts.Part memoir, part writing manual, part cookbook, Goldy's Kitchen Cookbook combines Davidson's gift for storytelling with her skills in the kitchen. She introduces the recipes with stories about how she came to create them, anecdotes from her experiences as a writer, and how she learned to become a competent home cook. She also talks about her joy at receiving a fan letter from the legendary French Chef herself, Julia Child.Full of irresistible food and wonderful insights, Goldy's Kitchen Cookbook is a delight for Davidson fans, food lovers, and cooks everywhere.
Gone With The Gin: Cocktails With A Hollywood Twist
by Tim FederleHere’s drinking with you, kid We know your type. You love the smell of napalm in the morning, you see dead people, and you’re the king (or queen!) of the world. No matter your cinematic stripe, there’s a beverage (or ten) tailor-made just for you. A perfect gift for film buffs and a terrific twist on movie nights, Gone with the Gin is the ultimate cocktail book for die-hard silver screen aficionados who prefer to be shaken, not stirred. Included within are 50 delicious drinks--paired with winking commentary on history’s most quotable films--plus an all-star lineup of drinking games, movie-themed munchies, and illustrations throughout. So go ahead, make my drink.
Gone for Gouda: A Cheese Shop Mystery (Cheese Shop Mysteries #2)
by Korina MossThings are going from gouda to bad to ugly for cheesemonger Willa Bauer in Gone for Gouda.Yarrow Glen’s newest cheese shop, Curds & Whey, has a lot on its plate, but cheesemonger Willa Bauer relishes a challenge. There’s a float to build for the fall festival, plus the French-inspired cheese shop is playing host to celebrity vegan chef Phoebe Winston. But when photos surface that prove this vegan influencer is, in fact, a carnivore, things crumble faster than any cheese on the market: Phoebe is murdered. Willa’s employee, the affable Archie, was the last one to see Phoebe alive and the first person the police suspect. To clear his name Willa must uncover who’s been up to no gouda...
Gone to Hot Pot (A Noodle Shop Mystery)
by Vivien ChienWhile Lana Lee is away at a restaurant convention, her friends at Asia Village do their best to keep things running smoothly in this behind-the-scenes look at the Noodle Shop Mystery world. While Lana is away on a business trip, Megan Riley, best friend and roommate, is on doggie duty. Things between Kikkoman—Lana’s loveable black pug—and Megan go smoothly, except they both have a case of cabin fever, thanks to another treacherous Cleveland winter. When Megan comes up with the idea to take Kikko to Asia Village after a grooming appointment, she never imagined that the wrinkly little dog would disappear right under her nose.Megan enlists the help of Kimmy Tran who is more than willing to help with the task. She even goes as far as naming their recovery efforts: Operation Pu Pu Plunder. Kimmy quickly involves—to Megan’s dismay—many Asia Village shop owners, employees, and even a few regular customers to assist in tracking down clues in search of Lana’s missing dog.And though Megan begrudgingly appreciates the help of Lana’s beloved work community, she has just one rule for all of them: Don’t. Tell. Lana.THE FIRST RULE OF OPERATION PU PU PLUNDER: DON’T TALK ABOUT OPERATION PU PU PLUNDER.
Good & Proper Tea: From leaf to cup, how to choose, brew and cook with tea
by Emilie Holmes'Serious about tea yet refreshingly unpretentious, Good & Proper Tea will make you want to rediscover the glorious possibilities of the humble cup of tea.' Caffeine magazineEmilie Holmes started Good & Proper Tea with the intention of changing the tea market one cup at a time. Now, in this gorgeously presented book, she shares her passion for tea with tips, techniques and recipes. Discover how to make the perfect cup of tea, learn about the origin of your favourite blends, and try Emilie's delicious recipes for tea-based drinks and cocktails, from Darjeeling and Elderflower Iced Tea to Oolong Mojito. There's also a selection of tempting ways to cook with tea, such as a Yunnan, Orange and Polenta Cake, and Earl Grey and Cardamom Sugar Buns.Whether you prefer a cup of classic builder's or a fragrant floral blend, this is a celebration of the ritual and joy of tea.
Good & Sweet: A New Way to Bake with Naturally Sweet Ingredients
by Brian LevyGroundbreaking recipes for real desserts—sweetened entirely by fruit and other natural, unexpectedly sweet ingredients—from a pastry cook who&’s worked at acclaimed restaurants in New York and France.Brian Levy spent years making pastries the traditional way, with loads of refined sugar and white flour, at distinguished restaurants, inns, and private homes in the United States and Europe. But he discovered another world of desserts—one that few bakers have explored—where there&’s no need for cane sugar or coconut sugar, for maple syrup or honey, or for anything like stevia. When Levy succeeded in making a perfect mango custard, harnessing only the natural sweetness of fruit with no added sugar, it was a breakthrough that inspired years of experimentation converting other desserts into nutritious indulgences. In Good & Sweet, Levy stretches this experiment across 100 recipes that ingeniously deploy fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products to create sweet treats whose flavor is enriched by whole-food, feel-good ingredients. Every recipe offers substitutions for dietary restrictions and includes a flavorful sweetener that exceeds cane sugar, from freeze-dried sweet corn to coconut cream and apple cider. A Pistachio-Studded Peach Galette gets its wings from fresh fruit, dried apricots, and orange juice; chestnuts, golden raisins, and dried apples perform a pas de trois in Chestnut Ricotta Ice Cream; and dates, milk powder, and a touch of miso paste make for a dense, caramely Sticky Toffee Pudding Cake. With sweets like these—ones that nudge you toward mindful eating but don&’t compromise flavor—you&’ll never have to give up dessert.
Good Bacteria for Healthy Skin: Nurture Your Skin Microbiome with Pre- and Probiotics for Clear and Luminous Skin
by Paula SimpsonNourish your skin&’s ecosystem for a clear, youthful glow: &“A thorough primer on skin health and how the microbiome interacts with it.&” —Dr. Shirley Madhere, Founder, Holistic Plastic Surgery and Creator, Forever F.A.B Podcast You probably know all about your gut microbiome. But what about the microbiome on your body&’s biggest organ? Studies show that a diverse and thriving ecosystem of bacteria and other microbes on your skin affects a wide array of health issues. Your body&’s flora is the first line of defense against infection and impacts many skin conditions like psoriasis, eczema, and acne. It protects your skin from harmful invaders and strengthens its moisture barrier. So how can you take care of the good bacteria that maintains balanced, healthy skin? Written by a skin microbiome expert, Good Bacteria for Healthy Skin is a friendly, comprehensive, science-backed exploration of what this complex system is, what it does, and how to nourish it. You&’ll learn about how your lifestyle affects your skin microbiome, how microbiome imbalances impact skin conditions, and the benefits of probiotics and prebiotics. You&’ll also discover a skin detox plan and a beauty wellness regimen to keep your good bacteria happy and your skin looking healthy, youthful, and fresh!
Good Better Green: The Most Inventive Recipes to Help You Eat More Greens
by Zita SteynWe know we should eat more greens, but we so easily get stuck in a rut and just steam some broccoli or green beans, time and time again.The recipes in this beautiful book demonstrate how to incorporate leafy greens, green vegetables and herbs in new and exciting ways and in any meal. Soups, sauces, dips, sides, mains, salads, juices and bakes - there are so many ways with greens, whether they're the star of your meal, or concealed in a dish to make them kid-friendly!Forget boring healthy eating, the key to eating well is to have the inspirationto make interesting and varied dishes that pack a nutritional punch while still being delicious. Try Butternut Squash Lasagne with Spring Greens, Lamb, Mintand Coriander Burgers, or Avocado and Lime Curd Tartlets. Good Better Green has all this, as well as an at-a-glance guide to cooking all sorts of greens to accompany a meal.
Good Bite Weeknight Meals: Delicious Made Easy
by Good BiteEasy everyday recipes from America's favorite food bloggersOne of the country's fastest growing cooking websites, Good Bite has a simple mission—to bring together the Internet's best food bloggers and give them a platform to showcase their favorite everyday recipes in short, entertaining videos. Now, Good Bite Weeknight Meals compiles 120 recipes for quick and delicious family dinners from the site's most popular contributors: Andrea’s Recipes – Andrea MeyersWeelicious – Catherine McCordSouthern Plate – Christy JordanWhite on Rice Couple – Diane Cu and Todd PorterSimply Recipes – Elise BauerSteamy Kitchen – Jaden HairPicky Palate – Jenny FlakeDinner with Julie – Julie Van RosendaalKath Eats – Kath YoungerOur Best Bites – Kate Jones and Sara WellsLaura’s Best Recipes – Laura LevyRecipe Girl – Lori LangeNo Recipes – Marc MatsumotoCoconut & Lime – Rachel RappaportGluten-Free Girl – Shauna James Ahern and Daniel AhernMatt Bites – Matt ArmendarizWith mouthwatering full-color photographs from Matt Armendariz of Matt Bites and fully taste-tested recipes for any and every night, Good Bite Weeknight Meals offers inspiration and cooking wisdom to turn any dinner into a special occasion. One of the most popular food and cooking blogs on the Internet, Good Bite receives between 2 and 3 million visitors each monthIncludes contributions from the voices behind such popular blogs as Gluten-Free Girl, Picky Palate, Steamy Kitchen, and Simply RecipesFeatures 120 easy and delicious recipes
Good Bread is Back: A Contemporary History of French Bread, The Way It is Made, and The People Who Make It
by Steven Laurence KaplanGood Bread Is Back is a beautifully illustrated book for foodies and Francophiles alike. Widely recognized as a leading expert on French bread, the historian Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. Kaplan sets the stage for the comeback of good bread by describing how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good. Centuries-old artisanal breadmaking techniques were giving way to conveyor belts that churned out flavorless fluff. In a culture in which bread is sacrosanct, bad bread was more than a gastronomical disappointment; it was a threat to France's sense of itself. With a nudge from the millers (who make the flour) and assistance from the government, bakers rallied, reclaiming their reputations as artisans by marketing their traditionally made loaves as the authentic French bread. By the mid-1990s, bread officially designated as "bread of the French tradition"--bread made without additives or freezing--was in demand throughout Paris. What makes this artisanal bread good? Kaplan explains, meticulously describing the ideal crust and crumb (interior), mouth feel, aroma, and taste. He discusses the breadmaking process in extraordinary detail, from the ingredients to the kneading, shaping, and baking, and even to the sound bread should make when it comes out of the oven. He offers a system for assessing bread's quality and a language for discussing its attributes. A historian and a connoisseur, Kaplan does more than tell the story of the revival of good bread in France. He makes the reader see, smell, taste, feel, and even hear why it is so very wonderful that good bread is back.
Good Calories, Bad Calories: Fats, Carbs, And The Controversial Science Of Diet And Health
by Gary TaubesThis groundbreaking book by award-winning science writer and bestselling author of Why We Get Fat and The Case for Keto shows us that almost everything we believe about the nature of a healthy diet is wrong.For decades we have been taught that fat is bad for us, carbohydrates better, and that the key to a healthy weight is eating less and exercising more. Yet despite this advice, we have seen unprecedented epidemics of obesity and diabetes. Taubes argues that the problem lies in refined carbohydrates, like white flour, easily digested starches, and sugars, and that the key to good health is the kind of calories we take in, not the number.Called &“a very important book,&” by Andrew Weil and &”destined to change the way we think about food,&” by Michael Pollan, this groundbreaking book by award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong.
Good Carbs Vs. Bad Carbs
by Maggie Greenwood-RobinsonCertain carbs contribute to obesity, diabetes, and heart disease-but other carbs are crucial to your physical and mental health. Learn the difference and how to lose weight without cutting out carbs! <P> Plus: Good Carb recipes to get you started--from chili fries to risotto primavera!