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Navigating Your School Cafeteria and Convenience Store (Understanding Nutrition: A Gateway to Ph)
by Kyle A. CrockettNutrition can be complicated. How do you know what foods are healthy and what aren't? How much should you eat? When you're standing in the lunch line in your school cafeteria, what decisions should you make? What foods should you buy at the convenience store after school? In a store or school cafeteria, it may be hard to pick the best foods and snacks. What LOOKS the best isn't always the healthiest. You may not have a lot of choices to pick from. Learn about making the best decisions you can--both in the lunch line and the convenience store.
Near & Far: Recipes Inspired by Home and Travel [A Cookbook]
by Heidi SwansonKnown for combining natural foods recipes with evocative, artful photography, New York Times bestselling author Heidi Swanson circled the globe to create this mouthwatering assortment of 120 vegetarian dishes. In this deeply personal collection drawn from her well-worn recipe journals, Heidi describes the fragrance of flatbreads hot off a Marrakech griddle, soba noodles and feather-light tempura in Tokyo, and the taste of wild-picked greens from the Puglian coast. Recipes such as Fennel Stew, Carrot & Sake Salad, Watermelon Radish Soup, Brown Butter Tortelli, and Saffron Tagine use healthy, whole foods ingredients and approachable techniques, and photographs taken in Morocco, Japan, Italy, France, and India, as well as back home in Heidi's kitchen, reveal the places both near and far that inspire her warm, nourishing cooking.From the Hardcover edition.ian recipes such as Carrot and Sake Salad, Fennel Frond Orzo, Rye Buttermilk Cakes, Harissa Farro, Fresh Ginger Citrus Juice, and Brown Butter Tortelli make use of the healthy, whole foods ingredients and approachable techniques that Heidi's sizable fanbase has come to expect. And photographs taken on location around the world--as well as back home in Heidi's kitchen--reveal the places that inspire her warm and nourishing cooking.
Near a Thousand Tables: A History of Food
by Felipe Fernandez-ArmestoIn Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.
Nebraska Beer: Great Plains History by the Pint (American Palate)
by Tyler A. ThomasNebraska's craft beer scene may be relatively young, but the state's rich brewing history stretches back to the 1800s. Tyler Thomas of NebraskaFoodie.com presents the whole story, from quenching thirsts in small towns before Prohibition to homebrewers going commercial and launching the nation's first winery/microbrewery combination. From bourgeois to blue collar, the craft breweries thriving today have distinct and entertaining stories. What drives them all are passionate people pouring their hearts into great beer, which they share one pint, pitcher or growler at a time.
Nebraska Pioneer Cookbook
by Kay GraberPemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic—you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived—industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefs—and plenty of food for thought for social historians.
Nebraska Sweet Beets: A History of Sugar Valley
by Lawrence GibbsSugar beets are as tenaciously rooted in Nebraska's history as they are in its soil, especially in a seventy-mile stretch of the North Platte Valley that extended into eastern Wyoming. The state's first processing facility opened in Grand Island in 1890, boasting the largest mill in the world. The height of the beet boom occurred in the early part of the twentieth century as Wyobraskan towns courted factory locations as feverishly as rival sugar companies competed for territory, and an irrigation network turned the region into America's Valley of the Nile. Some rail lines have disappeared from the map, while catastrophes like the Scottsbluff and Bayard sugar bin explosions and the Gering Molasses spill will never be forgotten. From neglected beet dumps and abandoned rail spurs to silos ready for future harvests, explore Sugar Valley's heritage with Lawrence Gibbs.
Nectar of the Gods: From Hera's Hurricane to the Appletini of Discord, 75 Mythical Cocktails to Drink Like a Deity
by Liv Albert Thea EngstSip sweet libations worthy of the Gods with these Greek myth–inspired concoctions based on all your favorite Gods and Goddesses.Care for Hestia&’s Old Fashioned? Want to fall in love with Eros on the Beach? How about the Bacchic Muddled Maenad sangria, topped with a blood orange; or maybe a Labooze of Heracles—made with plenty of strong whiskey? In Nectar of the Gods, you can sip Greek mythology-themed drinks while you enjoy your favorite ancient tales (or mythological retellings) with this collection of delicious and fun cocktails written by Liv Albert, host of the popular podcast Let&’s Talk About Myths, Baby!. Now you can discover new creations along with all your favorites and drink like the God or Goddess you know you are.
Negative Ecologies: Fossil Fuels and the Discovery of the Environment
by David BondSo much of what we know of clean water, clean air, and now a stable climate rests on how fossil fuels first disrupted them. Negative Ecologies is a bold reappraisal of the outsized role fossil fuels have played in making the environment visible, factual, and politically operable in North America. Following stories of hydrocarbon harm that lay the groundwork for environmental science and policy, this book brings into clear focus the dialectic between the negative ecologies of fossil fuels and the ongoing discovery of the environment. Exploring iconic sites of the oil economy, ranging from leaky Caribbean refineries to deepwater oil spills, from the petrochemical fallout of plastics manufacturing to the extractive frontiers of Canada, Negative Ecologies documents the upheavals, injuries, and disasters that have long accompanied fossil fuels and the manner in which our solutions have often been less about confronting the cause than managing the effects. This history of our present promises to re-situate scholarly understandings of fossil fuels and renovate environmental critique today. David Bond challenges us to consider what forms of critical engagement may now be needed to both confront the deleterious properties of fossil fuels and envision ways of living beyond them.
Neglected Plant Foods Of South Asia: Exploring and valorizing nature to feed hunger
by Tariq Ismail Saeed Akhtar Claudia E. LazarteAccording to the global hunger index, South Asia has worldwide highest rate of undernourished people. Such a burden of food insecurity and various forms of malnutrition are directly associated with the existing food production system that ignores biodiversity, food affordability, and sustainability. During the last five decades, food production system has witnessed a global shift from ethnic to mainstream staple cereals production and promotion. Such an approach has badly affected the regional genetic pool of a diverse range of nourishing, economical, and sustainable edible plant species which are now referred to as neglected or underutilized food crops. Neglected Plant Foods of South Asia collects and preserves existing knowledge of underutilized, minor, wild, neglected and traditional food plants of South Asia, and their utilization for the production of value-added food products. Aiming at introducing plant – based food solutions to address the increasing burden of food insecurity among marginalized communities of South Asia, this manuscript covers a plethora of nutrient-dense plant species including fruits, vegetables, roots, tubers, cereals, pseudo-cereals, and pulses. In addition to having an overview of each plant's origin, cultivation practices and production statistics, researchers will find comprehensive information on nutritional composition, food manufacturing properties, value-addition and traditional uses of neglected plant foods. Recent updates on strategies to combat toxicological risks associated with the consumption of neglected food plants have also been included. With this volume, researchers will have complete information on neglected, underutilized traditional edible plants of South Asia, and their potential to increase food security under the emerging challenges of climate change.
Neil Flambé and the Aztec Abduction
by Kevin SylvesterThere's mayhem in Mexico in this full-flavored mystery, the second book in The Neil Flambé Capers.Teenage wunderchef--and budding detective--Neil Flambé heads to Mexico City to take part in the Azteca Cocina, a two-week battle of the chefs. But he's off to an unsettling start: His box of secret ingredients contains a note that says his girlfriend, Isabella, has been kidnapped. He must lose in the final, or else she'll be killed. To save Isabella, Neil will need Larry's knowledge of Mexican history and Spanish, Sean Nakamura's portable forensic lab, and Angel Jicama's mentorship. He'll have to delve into Aztec history, symbolism, and even into the real ruins that are buried under the modern city. But time is ticking. Will he be able to figure out where Isabella is being held captive before it's too late?
Neil Flambé and the Bard's Banquet
by Kevin SylvesterNeil travels across the pond for a real honey of a case in the fifth book in The Neil Flambé Capers, the culinary mystery series celebrity chef Gordon Ramsey calls "good fun."Neil Flambé has had enough with solving crime. After his adventures in Japan, he is back in his beloved restaurant doing what he does best--cooking. And he has a very special guest. Lord Lane from England has requested he serve a meal centered around an ancient jar of honey discovered in London. But when Lane disappears afterward, Neil receives a request from the Queen herself to come across the pond and find out what happened to him. As soon as Neil arrives, he is swept up in a mystery involving the great works of Shakespeare and food. Neil may know quite a bit about the latter, but being chased by thugs through the streets of London and following centuries-old clues is not exactly his forte. Will Neil be able to put the pieces together in time or will he let everyone down, including the Queen?
Neil Flambé and the Crusader's Curse
by Kevin SylvesterIn the third book in The Neil Flambé Capers, the sudden disappearance of Neil's skills in the kitchen is the real mystery. Could a curse to blame?World-class chef--and royal pain in the neck--Neil Flambé is used to serving his dishes to resounding applause and overwhelming approval. And Neil's super-sensitive nose does more than enable him to cook sophisticated meals and run his own restaurant; it also allows him to help local police solve mysteries in his spare time. Then things start going wrong. His plates are returned. A group of critics visit the restaurant and leave completely dissatisfied. Worse yet, Chez Flambé is closed by an order of the Department of Health! Suddenly, Neil finds himself amid the cook-off of his life--and his entire reputation is at stake. Then he discovers the root of all his problems: a dark curse that has plagued Flambé chefs for centuries. Has Neil finally met a mess he can't smell his way out of?
Neil Flambé and the Duel in the Desert
by Kevin SylvesterNeil, "the flamboyant, irrepressible chef" (Kirkus Reviews), hits the road in his food truck and drives right into a new case in the sixth book in The Neil Flambé Capers, the culinary mystery series celebrity chef Gordon Ramsey calls "good fun."Neil has lost his beloved restaurant. Though he misses it dearly, he and his friend Larry are headed on a new adventure. They are travelling to the Salsa Verde ranch in Arizona with their new food truck to participate in the legendary food truck gathering, the Broiling Man Festival. Once he arrives, Neil discovers that the Verde ranch is in danger of foreclosure, at the mercy of a developer who wants to turn it into housing and a factory farm. The only hope for the ranch is a treasure map left behind by the very first Verde, a chef who discovered a mine while escaping from a murderous army colonel. Neil and Larry are on a quest to find the treasure, but each time they think they're close to finding something, they come up with nothing. Will the boys find the mine--and the treasure--in time to save Salsa Verde ranch?
Neil Flambé and the Marco Polo Murders
by Kevin SylvesterA delicious blend of mystery, history, and top-notch cuisine.Neil Flambé may be fourteen years old, but he's also a world-renowned chef. Patrons pay top dollar and wait months for reservations at his tiny boutique restaurant. But Neil is more than a fantastic cook--he solves crime too. Ever since he used his kitchen know-how and keen sense of smell to acquit a man of murder, he's been helping Police Inspector Sean Nakamura crack case after case.But when some of the best chefs in town turn up dead, the crime scenes turn culinary. Police are stumped, and the only clues are the scents of mysterious spices and a journal that may have belonged to...Marco Polo? Neil must find a way to connect the past with the present and solve the murders--or he could end up as the prime suspect!
Neil Flambé and the Tokyo Treasure
by Kevin SylvesterSomething smells fishy--and it's not the sushi--in the fourth book in The Neil Flambé Capers, the culinary mystery series celebrity chef Gordon Ramsey calls "good fun."Superstar teen chef Neil Flambé isn't thrilled when his cousin Larry moves to Japan to work on an online manga comic book. Now who'll help him in the kitchen? But he finds a replacement in Gary the bike courier, and life, and the restaurant, moves on without Larry. That is, until the news comes that Larry has been in a fatal boating accident and is lost at sea. Neil is devastated. But then he checks Larry's online manga. There's a subtle change in the plot, something Neil and Larry had discussed--something only Neil would notice. Is this a cryptic message from beyond the grave--or is Larry still alive? Determined to find out, Neil heads to Japan to solve his next mystery.
Nel freezer: Ricette facili e gustose per creare economici piatti da congelare
by Ashley Andrews Barbara PudduHai poco tempo per cucinare? Le vite frenetiche che conduciamo oggi quasi non ci lasciano il tempo di cucinare. Invece, siamo costretti ad affidarci a fast food, cibi preconfezionati, ristoranti - perché spesso non abbiamo idea di cosa cucinare o non ne abbiamo il tempo. Collaudato da tempo, approvato dalla mamma... Congelare il cibo non è una novità. Le nostre nonne e le loro nonne mettevano da parte il cibo congelandolo o facendone conserve, così che quando fosse arrivato il momento avrebbero avuto qualcosa con cui lavorare. Rendi la tua vita più facile Prendendo in considerazione il fatto che la vita oggi è molto più dinamica e affaccendata rispetto a quella dei nostri predecessori, hai una ragione in più per cimentarti in questa impresa. Quindi, la prossima volta che la tua famiglia vorrà un pranzo o una cena belli, caldi e salutari, non dovrai scervellarti per cercare delle ricette - avrai un'ampia scelta di cibi già pronti in freezer che aspettano solo di essere gustati. Risparmia e smetti di sprecare il cibo! Uno dei vantaggi è che risparmierai notevolmente sulla spesa e sugli ingredienti, perché questi piatti ne richiederanno solo una certa quantità; per cui non avrai bisogno di buttare via prodotti marci e inutilizzati. Per ogni occasione In questo libro troverai un'ampia scelta di ricette salutari che possono essere servite sia per una colazione o un pranzo abbondanti, che per una cena saporita e leggera. Le ricette prevedono l'uso di pesce, pollo, maiale, manzo e diverse verdure, per aiutarti a diversificare il tuo menù, preparare pasti più deliziosi e salutari e rendere la tua vita più facile! Scorri la pagina verso l'alto e clicca "Compra" per iniziare da oggi a risparmiare tempo e denaro grazie a questi piatti.
Nell Hill's Entertaining in Style: Inspiring Parties & Seasonal Celebrations
by Mary Carol Garrity"I love it when I catch someone's reaction at my stores when they turn a corner and come upon something unexpected. Maybe it's something they didn't know they had to have until that moment, or it's the way we've displayed something that's a little out of the ordinary that they might be able to use in their decorating." --Mary Carol GarrityMary Carol tries to guarantee that their trips are worthwhile by personally providing them with inspiration on how to improve their homes and decor. This book is the culmination of her many years of experience both selling tabletop and listening to her customers most-often-asked questions about entertaining. Nell Hill's Entertaining in Style is organized around the changing seasons and the holidays and celebrations that go with them. Nell Hill's is renowned for its tabletop medleys, and the book shows you how you can create similar effects. Also featured are creative party themes, delicious menu ideas, and tips to make every guest feel special. This book is ideal for people who are intimidated at the thought of throwing a party. It gives readers Mary Carol's tips and tricks for breaking each step down into a manageable plan.The book is filled with spectacular photography of the celebrations in Mary Carol's 130-year-old home as well as in the homes and gardens of her friends.
Nella Terra della Tortilla: Un Viaggio alla Ricerca dell' Autenticità
by Paul ReadLa vita ha l’abitudine di farci trovare sulla strada degli ostacoli, ma per una buona ragione: nascono per sfidare chi è scoraggiato, o per dissuadere i pigri. In ogni caso, quando ti imbatti in una città che le guide turistiche hanno ignorato, ti trovi a dover scegliere tra il proseguire velocemente per la tua strada o fermarti a vedere che cosa possono essersi lasciate sfuggire. Quando un uomo e il suo cane voltano le spalle al Mar Mediterraneo e danno inizio a un viaggio verso l’entroterra del Profondo Sud, lo fanno per andare alla ricerca di una città che ancora prepari il suo proprio cibo piuttosto che procurarselo da altrove. Stanchi della natura usa e getta della vita moderna e del suo entusiasmo per il cibo precotto da microonde, questa ricerca di ricette autentiche rivela non solo una serie di segreti gastronomici, ma la ricchezza di storia, cultura, politica e abitudini alimentari di un paese carismatico colto nell’intento di uscire da un passato buio e di dirigersi verso la luce abbagliante del futuro.
Neo Soul: Taking Soul Food to a Whole 'Nutha Leve
by Lindsey WilliamsMore than one hundred taste-tempting soul-food recipes. <P><P> From the grandson of Harlem's queen of soul food, Sylvia Woods, comes a new take on soul food-down-home cooking that tastes as good as the food you grew up with. Lindsey Williams knows soul food. He was raised in the kitchen of his grandmother's restaurant, Sylvia's, where he mastered the art of soul-food cooking. But being around all of that good food took its toll. When he tipped the scales at four hundred pounds, he knew he had to make some serious changes. <P> That's when he lost more than half his body weight and began his own brand of healthy soul-food cooking that's loved by the clients of his catering business. Now, with Neo Soul, we can all enjoy some guilt-free soul food. <P> Neo Soul features more than one hundred of Williams's delectable recipes, including Grandma's Roasted Turkey, Lenzo's Trout Stuffed with Collard Greens, Okra Gumbo, Neo Sweet Potato Pie, and Blueberry Buckle. They're all so good, you'll never miss the fat.
Neris and India's Idiot-Proof Diet Cookbook
by India Knight Neris Thomas Bee RawlinsonIn Neris and India's Idiot-Proof Diet Cookbook India Knight and Neris Thomas enlist the help of Bee Rawlinson to create over a hundred low-carb recipes to help you get 'from pig to twig'.Low-carb cooking: a lot of meat with a side order of cream, right? Wrong. How about onion bhajias, sesame stir-fried duck and fabulously retro Black Forest Trifle for pudding? (Yes! Pudding!)Neris & India's Idiot-Proof Diet Cookbook is the least diety diet cookbook you've ever seen. Over a hundred quick-and-easy recipes (including some that need just five ingredients) cover every occasion. Each recipe fits perfectly into the Idiot-Proof Diet and will not only inspire and delight you, but - best of all - will make you shrink like you wouldn't believe.'The "Nigella of low-carb" . . . recipes you'll want to gorge on, whether you're following their low-carb plan or not' Scotland on Sunday'A practical and easy to follow collection of idiot-proof recipes that will inspire you to keep on track with your diet. You'll find recipes for breakfasts, snacks, soups, main meals, treats and desserts. Treat yourself' Easyfood'An easy-to-follow low-carb diet that doesn't mean eating meat three times a day' Woman & HomeIndia Knight is the author of four novels: My Life on a Plate, Don't You Want Me, Comfort and Joy and Mutton. Her non-fiction books include The Shops, the bestselling diet book Neris and India's Idiot-Proof Diet, the accompanying bestselling cookbook Neris and India's Idiot-Proof Diet Cookbook and The Thrift Book. India is a columnist for the Sunday Times and lives in London with her three children.Follow India on Twitter @indiaknight or on her blog at http://indiaknight.tumblr.com. Neris Thomas is a film producer and artist, she lives in London and is married with one daughter. Bee Rawlinson is a mother of four from Devon who came to Neris and India's attention through her delicious recipes on the Pig2Twig forum, the Diet's website.
Neris and India's Idiot-Proof Diet: A Weight-Loss Plan for Real Women
by India Knight Neris ThomasThis book tells you how two friends did it, and how you can do it too. It's not a diet devised by some bossy string bean who has never been more than 7 pounds overweight, nor by a fat middle-aged doctor, but a real, long-term, workable diet for real people. A modified and therefore bearable low-carb, high-protein way of eating, the diet really works and includes meal plans, recipes, advice on clothes, make-up and hair at every stage from fat to thin. It doesn't include impossible exercise routines or disgusting things to eat. Above all, it gets to the bottom of why we overeat--and shows you how to stop. There's never been a diet book like it--for women, by women, with jokes and useful tips, and advice that is truly simple to follow. What other diet book tells you to pour yourself a large drink at the end of the day, because you've earned it?
Nestlé in Fulton, New York: How Sweet It Was (American Palate)
by Jim FarfagliaDevour this delectable, surprising history of one of America’s most beloved confectioners with photos, firsthand accounts, and stories.In 1898, Switzerland’s Nestlé Company was searching for a location to build its first milk processing plant in the United States. Upstate New York’s bountiful dairy farms sealed the deal for a factory in Fulton. Soon another Swiss company requested space at the factory to produce a confection that had taken Europe by storm: the milk chocolate bar. Over the next century, factory technicians invented classic treats including the Nestlé Crunch Bar, Toll House Morsels, and Nestlé Quik. With 1,500 workers churning out a million pounds of candy per day, Fulton became known as the city that smelled like chocolate. In this lively, photo-filled biography, Jim Farfaglia recounts the delectable history of Nestlé in Fulton, New York.
Nestor's Dock: Chili Cook Off
by Jeffrey EbbelerThere’s a chili tasting contest! Nestor Dock and his friends cooked their chili for everyone to taste. Will Nestor have a chance to win with so many different taste buds? Someone wants a pinch of salt, another person doesn’t eat meat, and another person says it’s just too spicey! Find out if Nestor’s ingredients chase everyone off. What would you put in your chili?
Net Zero, Food and Farming: Climate Change and the UK Agri-Food System (Earthscan Food and Agriculture)
by Neil WardThis book examines the implications of the net zero transition for food and farming in the UK and how these can be managed to avoid catastrophic climate change in the crucial decades ahead. For the UK to meet its international obligations for reducing greenhouse gas emissions, nothing short of a revolution is required in our use of land, our farming practices and our diet. Taking a historical approach, the book examines the evolution of agriculture and the food system in the UK over the last century and discusses the implications of tackling climate change for food, farming and land use, setting the UK situation in an international context. The chapters analyse the key challenges for this transition, including dietary change and food waste, afforestation and energy crops, and low-emission farming practices. This historical perspective helps develop an understanding of how our food, farming and land use system has evolved to be the way that it is, and draws lessons for how the agri-food system could evolve further to support the transition to net zero and avoid catastrophic climate change. Written in a clear and accessible style, this book will be essential reading to students and scholars of food, agriculture and the environment, as well as policymakers and professionals involved climate change policy and the agriculture and food industry.
Nettle Power: Forage, Feast & Nourish Yourself with This Remarkable Healing Plant
by Brigitte MarsA colorful, highly accessible guide to the healing and culinary uses of nettle, a protein-packed wild plant that is a favorite of foragers and herbalists.Nettle Power is a fascinating exploration of the many uses of nettle for food, medicine, and fiber. A plentiful wild plant with a long history of use by both European and Native American herbalists, nettle helps soothe skin conditions, strengthen bones, increase milk production in lactating mothers, restore the nervous system, purify the blood, and boost the immune system, among its many benefits. The plant's sting is easily neutralized by blanching and author Brigitte Mars shares a range of recipes for using the nutrient-dense green leaves as a tasty substitute for spinach or chard in salads, soups, and main dishes, along with healing recipes for teas, tinctures, juices, and elixirs. Colorful illustrations and curious facts and lore make this a highly browsable and useful handbook for foraging, herb, and natural health enthusiasts.