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Analytical Methods in the Determination of Bioactive Compounds and Elements in Food (Food Bioactive Ingredients)
by Akula Ramakrishna Magdalena Jeszka-Skowron Agnieszka Zgoła-Grześkowiak Tomasz GrześkowiakMost bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its “non-antioxidant” functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non‐chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.
Anatomy of Anorexia
by Steven Levenkron"Invaluable to clinicians, parents, teenagers, and adults who are struggling with anorexia." —Lynn E. Ponton, M.D. Anatomy of Anorexia is a tremendous tool for families: now more than ever, early diagnosis and treatment, and family participation, are crucial in helping the anorexic. Preeminent therapist Steven Levenkron demystifies this life-threatening disease and shows how the millions of girls and women who are afflicted with anorexia can be helped—and can look forward to rich and productive lives. "The nation’s premier expert in treating anorexia has written the nation’s premier book for parents, relatives, and friends of young women afflicted with this life-threatening disease."—Joseph A. Califano Jr., president of the National Center on Addiction and Substance Abuse at Columbia University and former U.S. Secretary of Health, Education, and Welfare "[Levenkron’s] insights, descriptions of family relationships, and treatment recommendations for therapists create a rich, deep, and most helpful guide for a community of people whose lives are deeply and painfully affected by this persistent illness."—Samuel C. Klagsbrun, M.D.
Anatomy of a Food Addiction
by Anne Katherine, M.A.If you have struggled with compulsive eating, dieting, and the guilt and conflict they bring, your life will be changed by this important, life-affirming, and astonishingly wise book. Anne Katherine, a Certified Eating Disorders Therapist and former compulsive eater, explains the chemical reactions in the brain that work in conjunction with lifelong emotional conflicts to make food--particularly sugar and refined carbohydrates--such a comfort that it's almost like a drug. Once you realize that your binge eating is a physical disease that can be treated, you can use the book's self-tests, exercises, examination of family issues, and complete recovery program for newfound understanding and confidence.
Anbau und Pflege von Cannabis-Pflanzen: Eine Einfache Anleitung fur Die Innenaufzucht von Marihuana mit Hydrokultur
by Rina S. GrittonDieses Buch bietet einen ausgezeichneten Leitfaden – sowohl für Anfänger als auch für Profis – für den Indoor-Anbau von Marihuana für den persönlichen Gebrauch unter Verwendung von Hydrokultur und Anbau in Erde. Es zeigt dir einfache Techniken und Methoden, die erforderlich sind, um für deine Cannabispflanzen ein hervorragendes Umfeld zu kreieren und natürlich auch um Pflanzen mit starken Knospen und massiven Mengen an Harzen zu produzieren! Der Indoor-Anbau von Cannabis bietet dir die Möglichkeit, das Wachstum zu überwachen und Anpassungen an den Bedingungen vorzunehmen, die das Wachstum der Pflanze erheblich stimulieren. Außerdem kannst du so auch den Schädlingsbefall verhindern, der beim Anbau im Freien fast unvermeidlich ist. Du möchtest dir ein fundiertes Grundwissen aneignen, das du dann für den Anbau großartiger Pflanzen nutzen kannst? Dann ist dieses Buch perfekt für dich! Wichtige und sekundäre Themen des Cannabisanbaus werden gründlich behandelt. Von der Gestaltung und Art des Anbauorts bis hin zu Nährstoffen, Beleuchtung und Temperatur, von Schädlingsbekämpfung bis Lüftung. Alles, was du brauchst, um starke Marihuana-Sorten anzubauen, wird dir hier beigebracht. Jede Phase der Kultivierung – von der Gewinnung der Samen bis zum Trocknen und Aushärten – wird komplett und auf eine Art und Weise erklärt, die du leicht verstehen und sofort in die Praxis umsetzen kannst. Du willst also den ersten Schritt gehen, um diese schöne Pflanze von einem kleinen Samen bis zu einem mächtigen Wunder der Natur heranzuziehen? In diesem Buch erfährst du, wie du deinen Vorrat unter Anwendung hoher Sicherheitsstandards vergrößern kannst. Erfahre, wie du einen diskreten Anbauraum auf engstem Raum erstellen kannst. Erfahre die Wirksamkeit deines Produkts. Lerne die besten Sorten kennen. Produziere unbefruchtete, weibliche Pflanzen (Sensimilla).Schädlingsbekämpfung. Hydrokultur optimal nutzen. Und vieles mehr! Wenn du dir dieses Buch zu Herzen
Ancestral Appetites: Food in Prehistory
by Kristen J. GremillionThis book explores the relationship between prehistoric people and their food - what they ate, why they ate it and how researchers have pieced together the story of past foodways from material traces. Contemporary human food traditions encompass a seemingly infinite variety, but all are essentially strategies for meeting basic nutritional needs developed over millions of years. Humans are designed by evolution to adjust our feeding behaviour and food technology to meet the demands of a wide range of environments through a combination of social and experiential learning. In this book, Kristen J. Gremillion demonstrates how these evolutionary processes have shaped the diversification of human diet over several million years of prehistory. She draws on evidence extracted from the material remains that provide the only direct evidence of how people procured, prepared, presented and consumed food in prehistoric times.
Ancestral Diets and Nutrition
by Christopher CumoAncestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years. This thorough, accessible book uses prehistory and history as a laboratory for testing the health effects of various foods. It examines all food groups by drawing evidence from skeletons and their teeth, middens, and coprolites along with written records where they exist to determine peoples&’ health and diet. Fully illustrated and grounded in extensive research, this book enhances knowledge about diet, nutrition, and health. It appeals to practitioners in medicine, nutrition, anthropology, biology, chemistry, economics, and history, and those seeking a clear explanation of what humans have eaten across the ages and what we should eat now. Features: Sixteen chapters examine fat, sweeteners, grains, roots and tubers, fruits, vegetables, and animal and plant sources of protein. Integrates information about diet, nutrition, and health from ancient, medieval, modern and current sources, drawing from the natural sciences, social sciences, and humanities. Provides comprehensive coverage based on the study of several hundred sources and the provision of over 2,000 footnotes. Presents practical information to help shape readers&’ next meal through recommendations of what to eat and what to avoid.
Ancient Brews: Rediscovered And Re-created
by Sam Calagione Patrick E. McGovernPatrick E. McGovern—part modern scientist, part Indiana Jones—uncovers and re-creates the oldest alcoholic beverages ever found. In Ancient Brews, Patrick E. McGovern takes us on a fascinating journey through time, back to the beginning when our ancestors were likely already experimenting with high-sugar fruits, honey, roots and cereals, herbs and tree resins to concoct the perfect drink. Early beverage-makers must have marveled at the magical process of fermentation. Their amazement would have grown as they drank the mind-altering liquids, which were to become the medicines, religious symbols, and social lubricants of later cultures. Interweaving archaeology and science, McGovern leads us on his adventures to China, Turkey, Egypt, Italy, Scandinavia, Honduras, Peru, and Mexico. We share in his laboratory discoveries, including an early Neolithic “cocktail” from China made of wild grapes, hawthorn fruit, rice, and honey; an elite New World cacao beverage that gods and kings delighted in; and the Midas Touch of central Turkey. These liquid time capsules defied modern conventions by mixing wines, beers, meads, and botanicals together into heady, delicious extreme beverages. For the intrepid reader, homebrew interpretations of each ancient beverage and culturally appropriate matching meal recipes are provided, transporting our senses and imaginations “back to the future.”
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries and More
by Maria SpeckFood writer Maria Speck's passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be. Rustic but elegant dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates--are sure to please discerning palates and become favorites in any whole grain repertoire. Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria's approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today's cooks.From the Hardcover edition.
Ancient Remedies for Modern Life: from the bestselling author of Keto Diet
by Dr Josh AxeThe Secrets to Healing, Resilience and Immunity With the Most Powerful Natural Medicine in HistoryFrom the bestselling author of Keto DietLong before the first pharmaceutical companies opened their doors in the 1850s, doctors treated people, not symptoms. And although we've become used to popping pills, patients have finally had it with the dangerous side effects, addiction and over-prescribing - and they're desperate for an alternative. Here's the good news: that alternative has been here all along in the form of ancient treatments used for eons in traditional Chinese, Ayurvedic and Greek medicine. Ancient Remedies for Modern Life is the first comprehensive layman's guide that will bring together and explain to the masses the very best of these time-tested practices. Bestselling author Dr. Axe explores the foundational concepts of ancient healing - eating right for your type and living in sync with your circadian clock. Readers will learn how traditional practitioners identified the root cause of each patient's illness, then treated it with medicinal herbs, mushrooms, CBD, essential oils and restorative mind-body practices. What's more, they'll discover how they can use these ancient treatments themselves to cope with dozens of diseases, from ADHD to diabetes, hypothyroidism, autoimmune disease and beyond. Through engaging language and accessible explanations, Ancient Remedies for Modern Life offers readers everything they need to know about getting, and staying, healthy - without toxic, costly synthetic drugs.
Ancient Remedies: Secrets to Healing with Herbs, Essential Oils, CBD, and the Most Powerful Natural Medicine in History
by Dr. Josh AxeBestselling author Dr. Josh Axe explains how to treat more than seventy diseases, lose weight, and increase vitality with traditional healing practices passed down through the ages.Long before the first pharmaceutical companies opened their doors in the 1850s, doctors treated people, not symptoms. And although we've become used to popping pills, Americans have finally had it with the dangerous side effects, addiction and over-prescribing—and they're desperate for an alternative.Here's the good news: That alternative has been here all along in the form of ancient treatments used for eons in traditional Chinese, Ayurvedic and Greek medicine. Ancient Remedies is the first comprehensive layman's guide that will bring together and explain to the masses the very best of these time-tested practices.In Ancient Remedies, Dr. Axe explores the foundational concepts of ancient healing—eating right for your type and living in sync with your circadian clock. Readers will learn how traditional practitioners identified the root cause of each patient's illness, then treated it with medicinal herbs, mushrooms, CBD, essential oils, and restorative mind-body practices. What's more, they'll discover how they can use these ancient treatments themselves to cope with dozens of diseases, from ADHD to diabetes, hypothyroidism, autoimmune disease, and beyond.Through engaging language and accessible explanations, Ancient Remedies teaches readers everything they need to know about getting, and staying, healthy—without toxic, costly synthetic drugs.
Ancient Wine: The Search for the Origins of Viniculture (Princeton Science Library #66)
by Patrick E. McGovernA richly illustrated account of the story of ancient vinicultureThe history of civilization is, in many ways, the history of wine. This book is the first comprehensive account of the earliest stages of the history and prehistory of viniculture, which extends back into the Neolithic period and beyond. Elegantly written and richly illustrated, Ancient Wine opens up whole new chapters in the fascinating story of wine by drawing on recent archaeological discoveries, molecular and DNA sleuthing, and the writings and art of ancient peoples. In a new afterword, the author discusses exciting recent developments in the understanding of ancient wine, including a new theory of how viniculture came to central and northern Europe.
Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing, and Long Life
by Yuan Wang Warren SheirAward-Winner in the Cookbooks: International category of the 2010 International Book Awards Ancient Wisdom, Modern Kitchen reveals how easy it is to tap into the 3,000-year-old secrets of the Eastern healing arts. This entertaining and easy-to-use book provides scores of delicious recipes, anecdotes about various herbs and foods, and all you need to know about acquiring ingredients--even if you don't know the difference between a lotus seed and the lotus position. Highlighting "superfoods," such as goji berries, as well as more familiar ingredients like ginger, garlic, and mint, Ancient Wisdom, Modern Kitchen includes indispensible information: * An overview of traditional Chinese medicine, herbs, and food therapy * Details on 100 healthy Asian ingredients * Healing recipes for common health concerns, including fatigue, menopause, high cholesterol, weight control, and diabetes
Ancient and Traditional Foods, Plants, Herbs and Spices used in Cancer (Ancient and Traditional Foods, Plants, Herbs and Spices in Human Health)
by Victor R. Preedy Vinood B. Patel Rajkumar RajendramThe use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to “cure the sick.” There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental questions pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices and botanicals beyond their traditional usage. For example, plants which have been used for “digestion” or “medical ills” since time immemorial are now being investigated for anti-cancer properties or their toxicity, using high throughput screening. Techniques also include molecular biology, cellular biochemistry, physiology, endocrinology and even medical imaging. However, much of the material relating to the scientific basis or applications of traditional foods, herbs, spices and botanicals is scattered among various sources. The widespread applicability of foods or botanicals is rarely described and cautionary notes on toxicity are often ignored. These questions are explored in Ancient and Traditional Foods, Plants, Herbs and Spices used in Cancer. Features · Provides an evidenced-based approach in describing usage and applications of traditional foods and botanicals in prevention and treatment of cancer · Contains chapters on biomedical research related to cancer studies · Discusses extraction and analysis of active agents, in vitro studies, pre-clinical investigations in animals, and clinical studies · Bridges modern day sciences with historical backgrounds related to foods and plants With contributions from leading international experts including those from world renowned institutions, this book is a reference for oncologists, physicians, health scientists, healthcare workers, pharmacologists, and research scientists.
Ancient and Traditional Foods, Plants, Herbs and Spices used in Cardiovascular Health and Disease (Ancient and Traditional Foods, Plants, Herbs and Spices in Human Health)
by Victor R. Preedy Vinood B. Patel Rajkumar RajendramThe use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to "cure the sick". There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental issues pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices and botanicals beyond their traditional usage. For example, plants which have been used for “digestion” or “medical ills” since time immemorial are now being investigated for anti-cancer properties or their toxicity, using high throughput screening. Techniques also include molecular biology, cellular biochemistry, physiology, endocrinology and even medical imaging. However, much of the material relating to the scientific basis or applications of traditional foods, herbs, spices and botanicals is scattered among various sources. The widespread applicability of foods or botanicals are rarely described and cautionary notes on toxicity are often ignored. These issues are explored in Ancient and Traditional Foods, Plants, Herbs and Spices used in Cardiovascular Health and Disease. Features: Investigates alternative healthcare paradigms that use traditional dietary foods, plant-derived materials, and extracts to treat cardiovascular diseases Provides information on diets, specific agents, and extracts Many chapters focus on plant-derived material, providing a historical background, uses, toxicity and cautionary notes and summary points With contributions from leading international experts, this book is useful for cardiologists, nutritionists, physicians, healthcare workers, food scientists and those working in the food industry, pharmacologists, and research scientists.
Ancient and Traditional Foods, Plants, Herbs and Spices used in Diabetes (Ancient and Traditional Foods, Plants, Herbs and Spices in Human Health)
by Victor R. Preedy Vinood B. Patel Rajkumar RajendramThe use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to “cure the sick.” There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental issues pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. These issues are explored in Ancient and Traditional Foods, Plants, Herbs and Spices Used in Diabetes. Features · Investigates alternative healthcare paradigms that use traditional dietary foods, plant-derived materials, and extracts to treat diabetes · Describes scientific studies using modern day biomedical techniques · Provides information on diets, specific agents, extracts and resources. · Many chapters focus on plant-derived material, providing a historical background, uses, toxicity, and cautionary notes and summary points. There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices and botanicals beyond their traditional usage. Diabetes is one of the most common diseases worldwide, with over 400 million people with the illness. With chapter contributions by an international panel of contributors, this book is useful for researchers in the area of functional foods. Diabetologists, nutritionists, endocrinologists, healthcare workers, and pharmacologists will also find this book extremely valuable.
Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East (Ancient and Traditional Foods, Plants, Herbs and Spices in Human Health)
by Victor R. Preedy Vinood B. Patel Rajkumar RajendramThe use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to “cure the sick.” There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental questions and issues pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. These issues are explored in Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East. Features · Describes uses and applications of plant-based materials from different countries of the Middle East. · Each chapter has unique cross references to foods, herbs, spices and botanicals · Bridges molecular biology, physiology and medical sciences · Coverage includes herbal medicines, supplements, lifestyle patterns, nutrition, and plant-based diets · Each chapter describes usage and applications of traditional foods and botanicals; historical background; toxicity; cautionary notes; and summary points There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices and botanicals beyond their traditional usage. Written by international experts, this is an essential read for food researchers, food scientists, and nutritionists, researchers and health professionals with an interest in the potential therapeutic value of Middle Eastern food components. The book will also be of relevance to physicians and pharmacologists.
And Then There Were Crumbs: A Cookie House Mystery (A Cookie House Mystery #1)
by Eve CalderShe’s a talented pastry chef—with a secret recipe for solving crimes…WELCOME TO THE COOKIE HOUSEKate McGuire’s life was sweet in Manhattan before she lost her restaurant job and fiancé both. But sometimes that’s just the way the cookie crumbles, and soon she finds herself starting from scratch in the island town of Coral Cay, Florida. It has everything she’s looking for: sunny beaches, friendly locals, and a Help Wanted sign in the bakery shop window. Once she convinces the shop’s crusty owner Sam Hepplewhite to hire her, Kate can’t tie on her apron fast enough. Little does she know that trouble, like warm dough, is on the rise. . . WHERE CRIMINALS GET THEIR JUST DESSERTSStewart Lord is a real estate developer with a taste for a different type of dough: the green kind. He knows that he could make a killing by purchasing the Cookie House from Sam, who flat-out refuses to sell. But when Stewart turns up the heat on Sam—then turns up dead after eating a fresh batch of Sam’s cinnamon rolls—all eyes focus on the town’s beloved bakery. When the police arrest Sam for murder, Kate must somehow prove that her curmudgeonly boss is innocent. Enlisting the help of a team of lovable locals, Kate sets out to catch the real culprit with his hand in the cookie jar…before someone else gets burned. "This delightful cozy has memorable characters...and a satisfying plot twist." - Booklist
And Then We Rise: A Guide to Loving and Taking Care of Self
by CommonFrom the multi-award-winning performer, author, and activist, a comprehensive program for addressing mental and physical health—and encouraging communities to do the same.Common has achieved success in many facets of his life and career, from music to acting to writing. But for a long time, he didn’t feel that he had found fulfillment in his body and spirit.And Then We Rise is about Common’s journey to wellness as a vital element of his success. A testimony to the benefits of self-care, this book is composed of four different sections, each with its own important lessons: "The Food" focuses on nutrition. "The Body" focuses on fitness. "The Mind" focuses on mental health. And "The Soul" focuses on perhaps the most profound thing of all—spiritual well-being. Common’s personal stories act as the backbone of his book, but he also wants to give his readers the gift of professional expertise. Here, he acts as the liaison to his own nutritionist and chef, his own physical trainer, and his own therapist, as well as to those who act as his spiritual influences.Wise, accessible, and powerful, And Then We Rise offers a comprehensive, holistic approach to wellness that will allow readers to transform their thinking, their actions, and, ultimately, their lives.
And a Bottle of Rum, Revised and Updated: A History of the New World in Ten Cocktails
by Wayne CurtisNow revised, updated, and with new recipes, And a Bottle of Rum tells the raucously entertaining story of this most American of liquorsFrom the grog sailors drank on the high seas in the 1700s to the mojitos of Havana bar hoppers, spirits and cocktail columnist Wayne Curtis offers a history of rum and the Americas alike, revealing that the homely spirit once distilled from the industrial waste of the booming sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution; to the plundering pirate ships off the coast of Central America; to the watering holes of pre-Castro Cuba; and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.
And a Bottle of Rum: A History of the New World in Ten Cocktails
by Wayne CurtisOne spirit, Ten cocktails, and Four Centuries of American History And a Bottle of Rumtells the raucously entertaining story of America as seen through the bottom of a drinking glass. With a chapter for each of ten cocktails—from the grog sailors drank on the high seas in the 1700s to the mojitos of modern club hoppers—Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against “demon rum,” Hemingway fattening his liver with Havana daiquiris, and today’s bartenders reviving old favorites like Planter’s Punch. In an age of microbrewed beer and single-malt whiskeys, rum—once the swill of the common man—has found its way into the tasting rooms of the most discriminating drinkers. Awash with local color and wry humor,And a Bottle of Rumis an affectionate toast to this most American of liquors, a chameleon spirit that has been constantly reinvented over the centuries by tavern keepers, bootleggers, lounge lizards, and marketing gurus. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating. From the Hardcover edition.
Andalusia: Recipes from Seville and Beyond
by José Pizarro‘A fantastic and heartfelt book, full of recipes that make you feel like Spain should be your home.’ – Tom KerridgeBordering Spain's southern coast, Andalusia is a place where the past and modernity blend together to form a rather magical destination. From sandy beaches to amazing architecture, buzzing tapas bars and flamenco dancers, it's full of passion.Not just a feast for the eyes, Andalusia is also a food-lover's paradise. In Andalusia, award-winning chef José Pizarro takes readers on a journey through it's most delicious dishes. Many of the dishes go back to Moorish times – or earlier – and each of the eight provinces has their own special dish. Try your hand at Pork loin with pear and hazelnuts, Prawns baked in salt with mango, chilli, coriander salsa, and a rather boozy Barbary fig margarita. Written in José's signature fuss-free style, this is genuine, bold-tasting Spanish food, easily made at home.Andalusia is all about simple pleasures: a glass of wine or sherry, a piece of cheese or ham, and good company. Set to the backdrop of beautiful location shots, Andalusia is a must for anyone who loves authentic, simple Spanish food.
Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes
by Martin MoralesAndina is the cuisine of the Andes of Peru. Welcome to one of the most contemporary yet ancient cuisines in the world. Featuring over 110 delicious and unfussy recipes accompanied by fascinating stories, dazzling photography and beautiful paintings, Andina is the first ever book to capture the food and scenery of the Andes and the spirit of its people and traditions.Andina also signifies a dish, an ingredient or a lady from the Andes. Martin Morales’s grandmother was an andina and here he pays homage to her and all the women chefs (picanteras) who have shaped this soulful and traditional cuisine, which is at the heart of Peruvian food.For the last 15 years, Martin has travelled throughout the Peruvian Andes to collect simple, traditional recipes, magical stories and culinary inspiration. With dishes dating back thousands of years, alongside new creations by Martin Morales and his team of chefs who run the award-winning Andina restaurants, Andina’s recipes have big flavours, vibrant colour and are simple to cook at home. From light, raw dishes to hearty stews and soups; cheeky bites to exquisite roasts; and sweet, aromatic desserts to comforting hot drinks, Andina presents authentic, nutritious all-day and all-year-round food made with seasonal ingredients.
Andrea Immer's Wine Buying Guide for Everyone
by Andrea ImmerOne of only 11 female sommeliers in the world, Immer provides sound advice for everything from buying wine online to navigating restaurant wine lists to making the most of tasting seminars.
Andrea Robinson's 2007 Wine Buying Guide For Everyone
by Andrea RobinsonCompletely updated with information on more than 800 of the country's top-selling wines (100 more than were included in the 2006 edition), Andrea Robinson's buying guide is dedicated to the best-quality, most popular, and most readily available wines found in stores and restaurants. In addition to giving the lowdown on taste and value, this compact resource is packed with unique features such as: · Candid "from the trenches" comments from consumers and wine pros alike · Results of "kitchen survivor test," revealing how each wine fares as a leftover · Robinson's Best Bets or solving every buying dilemma, from hip wines to impress a date to blue-chip choices for a client · Listing of the years' top-performing wines at every price level, from steal to splurge
Andrea's Voice: Silenced by Bulimia
by Carolyn Costin Doris Smeltzer Andrea Lynn SmeltzerVibrant, talented, strong, and beautiful, Andrea Smeltzer seemed destined for a great future. But after a one-year struggle with bulimia, she died in her sleep at age 19, catapulting her mother Doris into a wrenching but ultimately rewarding journey of discovery. This unabashed account not only speaks about one family's tragedy, but also critiques the social and personal attitudes toward our bodies and appearance that create victims like Andrea. Andrea's poetry and journal entries, combined with her mother's reflections, offer insight and understanding about a crushing disorder that afflicts far too many young people.