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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
by Ron Manville Peter ReinhartIn this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor. From the Hardcover edition.
Petit Appetit: Eat, Drink, and Be Merry
by Lisa BarnesDelicious organic recipes from an award-winning organic-foods cookbook author and nutrition expert. As kids get older, parents get busier, and they all need simple, creative, healthy ideas and recipes for school lunches, snacks, drinks and the seemingly endless round of parties, playdates, and special occasions. This all-new collection of recipes from Petit Appetit is just what they need. These nutritious, organic, and easy-to-prepare snacks, drinks, and celebration foods are the perfect alternative to processed store-bought items laden with high fructose corn syrup, trans fats, additives, and preservatives. Chef and mother Lisa Barnes? simple, delicious recipes enable parents to think ?outside the bag? (of processed chips, crackers, and cookies) and learn how to create new family favorites with healthy, organic ingredients. Petit Appetit: Eat, Drink, and Be Merry features: ? Expert advice, tips, and stories ? Nutritional, dietary, and allergy information Throughout ? Best methods for packing and storage ? More than 150 recipes .
Petit Appetit: Eat, Drink, and Be Merry
by Lisa BarnesDelicious organic recipes from an award-winning organic-foods cookbook author and nutrition expert. As kids get older, parents get busier, and they all need simple, creative, healthy ideas and recipes for school lunches, snacks, drinks and the seemingly endless round of parties, playdates, and special occasions. This all-new collection of recipes from Petit Appetit is just what they need. These nutritious, organic, and easy-to-prepare snacks, drinks, and celebration foods are the perfect alternative to processed store-bought items laden with high fructose corn syrup, trans fats, additives, and preservatives. Chef and mother Lisa Barnes? simple, delicious recipes enable parents to think ?outside the bag? (of processed chips, crackers, and cookies) and learn how to create new family favorites with healthy, organic ingredients. Petit Appetit: Eat, Drink, and Be Merry features: ? Expert advice, tips, and stories ? Nutritional, dietary, and allergy information Throughout ? Best methods for packing and storage ? More than 150 recipes
Petit-déjeuner: les meilleures recettes !
by Jacob Mills Maïlys MarquayDans ce livre de recettes de petit-déjeuner, vous ne trouverez que les meilleures recettes du monde. Préparez-vous à découvrir des recettes succulentes qui vous donneront envie de les faire encore et encore. Elles ont toutes été testées et sont parfaitement adaptées à la cuisine maison. Prendre un petit-déjeuner bon et équilibré vous boostera pour la journée ! Ce livre a été spécialement écrit afin que vous puissiez tester une nouvelle recette tous les jours, mais aussi pour que vous puissiez entamer une vie saine sans sauter le repas le plus important de la journée ! Ce livre vous apprendra à faire les bons choix pour un petit-déjeuner sain. Vous aurez également une multitude de recettes pour plusieurs semaines ! Ce livre regorge d'idées : recettes sans gluten, recettes énergisantes pour les personnes actives, recettes végétariennes, recettes de smoothies et milk-shakes originales pour les personnes pressées. Toutes ces recettes sont simples et réalisables dans votre cuisine. Ne vous souciez plus de votre régime, tout ce dont vous avez besoin se trouve dans ce livre ! Et même vos enfants s'en lècheront les doigts ! Tous les ingrédients sont naturels et faciles à trouver dans le commerce. De plus, vous pourrez les substituer selon vos besoins et goûts.
Petite Eats: Appetizers, Tasters, Miniature Desserts, and More
by Timothy W. LawrencePetite Eats will inspire any host or hostess to throw a tasting party. Just as wine and beer tasting grow in popularity in homes and apartments across the country, tasting parties are gaining status as the new craze. Why not? With bite-sized treats, guests get to sample more food, and hosts get to showcase their culinary prowess with a wider range of hors d'oeuvres, desserts, and even miniature drinks. From classy avocado shrimp cups to sizzling bacon-wrapped jalapeños, chicken wings with spicy maple sauce to coconut petite fours, home cook Timothy W. Lawrence shows how anyone can whip up an amazing spread of small treats for any gathering. Here’s a sampling of the more than 50 recipes included: Lobster and Fruit Cocktails Satay Chicken Skewers Bacon-Wrapped Dates with Maple Sauce Bruschetta with Tomato and Basil Baked Caramelized Onion and Goat Cheese Quesadillas Pulled Pork Sliders Fried Stuffed Jalapeños S’mores Bites Mini Parfaits Frozen Lime Cups Berry Turnovers Mini Chipwiches Pineapple Rum Cocktails Strawberry Banana Pineapple Smoothies Whether it's game night, a bridal shower, or a spur-of-the-moment get-together, Petite Eats makes entertaining fun and easy.
Petite Treats: Adorably Delicious Versions of All Your Favorites from Scones, Donuts, and Cupcakes to Brownies, Cakes, and Pies
by Morgan Greenseth Christy BeaverADORABLY DELICIOUSThe collection of recipes in this one-of-a-kind book shows how to bake perfectly sized handheld delights-ideal for a sweet snack, teatime treat or dainty dessert. For hip bakers looking to dazzle guests, nothing will impress more than when whipping up miniature versions of classic bites like:* Banana-Blueberry Muffins* Glazed Pumpkin Scones* Lemon Zest Coffee Cakes* Chocolate Stout Cupcakes* Blackberry-Lime Pies* Boston Cream Whoopie Pies* Jelly Donuts* Black Forest Cakes* TiramisuFull of mouthwatering baked goods, Petite Treats is packed with sweets that are as irresistible to the eye as they are to the palate. Thanks to these tiny portion sizes, you can enjoy all your favorite treats while keeping indulgence in check. With gorgeous full-color photos and easy-to-follow step-by-step instructions, Petite Treats proves that good things really do come in small packages.
Petits-déjeuners végétaliens
by Gaëlle Guilleaume Heather HopePRÉPAREZ DE DÉLICIEUX PETITS-DÉJEUNERS QUI CHANGERONT VOTRE HYGIÈNE DE VIE, CHOUCHOUTEZ VOTRE SYSTÈME DIGESTIF ET ENTRAÎNEZ VOS AMIS DANS LA RÉVOLUTION La meilleure manière de commencer toute journée est de déguster un petit-déjeuner qui vous rechargera le corps et l'esprit tout en respectant vos restrictions alimentaires. Et c'est là qu'intervient The Essential Kitchen Series grâce aux 30 recettes étonnantes contenues dans le livre « Petits-déjeuners végétaliens ». Celles-ci raviront les mangeurs les plus difficiles et les palais les plus affinés. Adieu les céréales froides du matin ! Désormais, vous pourrez, sans le moindre effort, transformer votre petit-déjeuner en un festin de saveurs. Vous êtes pressé ? Emportez votre hygiène de vie avec vous et soyez fiers de vos choix. APPRENEZ À MAÎTRISER LES PLATS VÉGÉTALIENS Par où commencer ? Vous trouverez très facilement la réponse à cette question dans les premières pages de ce livre de recettes unique en son genre. Il deviendra votre arme secrète et vous permettra de vous entraîner et de perfectionner vos techniques à chaque nouvelle recette. Afin même de vous en rendre compte, vous aurez transformé les repas les plus banals en de spectaculaires créations. Amusez-vous, tentez de nouvelles expériences et lâchez-vous : votre palais vous en remerciera. NE PASSEZ PAS À CÔTÉ DES SAVEURS Nous n'insinuons pas que vous avez besoin de changer toutes vos habitudes alimentaires, mais voulons simplement vous encourager à en essayer d'autres, tellement savoureuses que vous serez ravis d'avoir sauté le pas. Découvrez, comme des milliers d'autres personnes avant vous, qu'une hygiène de vie végétalienne peut être enrichissante, fun et surtout délicieuse. Si vous êtes déjà végétalien, ce livre viendra alors compléter votre collection de recettes. En tout cas, si vous songez à acheter cet
Peyton Picks the Perfect Pie: A Thanksgiving Celebration
by America's Test Kitchen KidsThis humorous and heart-warming story from the creators of the #1 New York Times Bestseller The Complete Cookbook for Young Chefs celebrates the love of cooking and helps children overcome their fear of trying new foods and includes an ATK recipe for the perfect pie.Peyton is particular. But she's not picky. Grownups use that word a lot. Picky. Picky. Picky. It's never a good thing. And it's not fair. Peyton likes dogs and cats, scooters and bikes, pools and beaches. And Peyton likes to try new things. She recently mastered long division in math class and loves to practice the saxophone--as long as her adorable dog Mila doesn't howl! But Peyton is particular when it comes to food. Peyton doesn't like it when two foods touch on her plate. Peyton doesn't like green foods. Or orange foods. Or red foods. Peyton doesn't like foods that are gooey or gummy, sticky or slimy, frosted or flaky. And Peyton most definitely doesn't like chunky or lumpy foods. Thanksgiving is our most universal holiday, beloved by adults and children. But Thanksgiving can also be a challenge for young eaters who struggle with new tastes and new experiences. Peyton is the hero of this food lover's tale and she is determined to confront her fear of new foods by finding a Thanksgiving pie she truly likes, even if it's flaky, lumpy, or chunky.
Pflanzliche Lebensmittelalternativen: Eigenschaften, Formulierung, Verarbeitungsmethoden und Herstellung
by David Julian McClements Lutz Grossmann Anja Maria WagemansDie Entwicklung pflanzlicher Lebensmittelalternativen ist eines der am schnellsten fortschreitenden Gebiete in unserem modernen Ernährungssystem. Viele Verbraucher*innen reduzieren den Konsum von tierischen Lebensmitteln und greifen vermehrt zu pflanzlichen Alternativen. Die Lebensmittelindustrie greift dieses Konsummuster auf und bietet zunehmend innovative pflanzliche Alternativprodukte an. Die Entwicklung und Herstellung dieser alternativen Lebensmittel geht jedoch mit großen Herausforderungen einher, da viele tierische Lebensmittel aus sehr komplexen Strukturen mit hochfunktionellen Inhaltsstoffen bestehen. Eine wissenschaftliche Herangehensweise ist daher eine wesentliche Voraussetzung, um pflanzliche Lebensmittelalternativen mit einer hohen Verbraucherakzeptanz und hohem Nährwert zu entwickeln.Dieses Fachbuch beschreibt die Wissenschaft und Technologie von pflanzlichen Lebensmittelalternativen. Leser*innen erhalten einen Überblick über die verwendeten Zutaten und Verarbeitungsprozesse sowie über die wichtigsten Ernährungs- und Qualitätsmerkmale spezifischer pflanzlicher Lebensmittelkategorien wie Alternativen zu Milch und Milchprodukten, Eiern und Eiprodukten sowie Fleisch und Meeresfrüchten. Fachkräfte mit Bezug zur Lebensmitteltechnologie können dieses grundlegende Wissen nutzen, um die nächste Generation gesünderer und nachhaltigerer pflanzlicher Lebensmittelalternativen herzustellen.
PhanFood: From the Kitchen Pot to the Tour Lot (Excelsior Editions)
by Taraleigh Weathers Pete MasonLike the band they follow from city to city, Phish fans have their own history of creativity, which in turn follows them wherever they go—even into the kitchen. Edited by Taraleigh Weathers (Healthy Hippie Magazine) and Pete Mason (Phanart: The Art of the Fans of Phish), PhanFood bring together many of the recipes that Phish fans have made and shared over the years. Included are appetizers, salads, soups, sandwiches, entrees, desserts, drinks (with and without alcohol), and a variety of other concoctions that Phish fans enjoy while they are in the lots, at the site, or just sitting at home waiting for the next tour to be announced. PhanFood is also a wholly nonprofit endeavor, with all net profits being donated to regional food banks and charities in the cities where Phish plays. A cookbook by Phish fans and for Phish fans (as well as anyone else who likes good, healthy food), PhanFood aims to benefit the Phish community and to give back to the communities Phish fans visit as they follow the band to the next great show!Taraleigh Weathers is a graduate of the Institute for Integrative Nutrition and the publisher and editor of Healthy Hippie Magazine. She lives in Burlington, Vermont.Peter Mason is a Special Education teacher and the author of Phanart: The Art of the Fans of Phish. He lives in Albany, New York
Pharmaceutical and Nutraceutical Potential of Cyanobacteria
by Maulin P. Shah Pradeep Verma Michael J. Betenbaugh Muhammad Aamer MehmoodCyanobacteria are the extraordinary microbes that are believed to have started life on Earth. It's been billions of years since they colonized this planet. Now, the question arises, what has made them so successful? The answer to this question lies in their remarkable potential to survive unfavorable environments, their substantial ability to fix the atmospheric carbon through photosynthesis, and their amazing secondary metabolites having antioxidant, osmo-protectants, and stress-tolerance abilities. Research on cyanobacteria has shown that these secondary metabolites and the substantial photosynthetic rates of cyanobacteria can be exploited for environmental, industrial, nutraceutical, and pharmaceutical applications. This book “Pharmaceutical and Nutraceutical Potential of Cyanobacteria” is a collection of 14 book chapters that have covered almost all aspects related to the opportunities, challenges, and potential applications whileemploying cyanobacteria as feedstock for various industrial and environmental applications with a special focus on pharmaceutical and nutraceutical applications. Some sections have also covered the enhanced biosynthesis, extraction, storage, and marketing of the cyanobacterial bioactive compounds (phycobilins, carotenoids, fatty acids, amino acids), and applications of cyanobacteria as food/feed of the future. We believe that this book will provide substantial learning opportunities to the readers including graduate students, academicians, phycologists, policymakers, environmental entrepreneurs, and industrialists. This book could be included in SDG 12 publications.
Pharmaceuticals to Nutraceuticals: A Shift in Disease Prevention
by Dilip Ghosh R. B. SmartaRecently, there has been a fundamental shift in the global health and wellness industry from disease treatment to preventing chronic diseases. The use of nutraceuticals and functional foods in prevention efforts could lead to a decreased dependency on drugs. The pharmaceutical industry recognizes this shift; however, serious concerns have arisen regarding the claimed efficacy, quality, and safety of products used as medical foods. This book examines the consumer and industry mindshift, including the scientific evidence of these foods as effective adjuncts to pharmacotherapy during all stages of treatment of various diseases, thus indicating that pharmaceuticals and nutraceuticals can and should coexist. It details quality, safety, and efficacy of foods, drugs, and nutrients; marketing and product positioning; regulatory perspectives; biomarkers and metabolites; probiotics; food/drug interactions; and future industry trends. In addition, food bioactives represent diet-based molecules that perform physiological roles related to disease prevention and treatment. As such, a considerable overlap exists between food bioactives and drugs—this book presents the case for comparing and contrasting foods versus drugs in several models of health and disease.
Pharmacotherapy of Cachexia
by Akio Inui Karl G. Hofbauer Stefan D. Anker Janet R. NicholsonAlthough a wealth of information can be found scattered throughout periodicals and research papers, tracking down the most effective treatment for a heterogeneous syndrome such as cachexia can be problematic. Edited by experts in the field, with contributions from a multidisciplinary panel, Pharmacotherapy of Cachexia is the first book devoted sole
Pharmacotherapy of Obesity: Options and Alternatives
by Ulrich Keller Karl G. Hofbauer Olivier BossPrimarily intended for physicians and health care professionals who are treating obese patients, this book explores current and future options for drug treatment of obesity puts them into perspective against available alternative treatments. Distinguished scientists and clinical investigators provide reviews of each individual topic, covering a wide range of subjects from pathophysiology of obesity to the benefits of weight loss. The core sections on pharmacotherapy deal with currently available drugs and drugs in pre-clinical development. These sections are complemented with sections on non-drug treatment and general therapeutic aspects. This design provides an integrated view of therapeutic approaches to the treatment of obesity and its associated syndromes.
Pheno-phospholipids and Lipo-phenolics: Novel Structured Antioxidants
by Mohamed Fawzy RamadanNatural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits. A promising technique to overcome low solubility of phenolics is to increase their hydrophobicity by grafting with lipophilic moiety to form lipid-enriched phenolics (lipo-phenolics). Another way to enhance the amphiphilic traits of phenolics is by lipophilization with phospholipids in a suitable solvent to form phenolics-enriched phospholipids (pheno-phospholipids). Both functionalized phenolics (phenolipids) exhibit high bioavailability and antioxidative potential. Functional phenolics-enriched phospholipids (pheno-phospholipids) play an important role in enhancing the functional properties of both phenolic compounds and phospholipids in food for their use in nutrition and health. Phenolipids have also found applications on an industrial scale, likely due to low costs, the availability of starting material and safety. Recent advances in the field of lipophilization allow accessing molecules with high potency and targeted action covering a wide spectrum of bioactivities. Owing to their cost and availability, phenolipids find applications in niche sectors such as cosmetics and pharmaceutics as well as in the novel food. This book reports on the chemistry, preparation, and functionality of lipid-enriched phenolics (lipo-phenolics), broadening their applications in food, pharmaceuticals and cosmetics. The strategies of the lipophilization of phenolics, the effect of modification on the biological properties and potential applications of the resulting lipo-phenolics are reviewed. The text also discusses the preparation, physicochemical characteristics and functional properties of phenolipids and phytosomes, including the latest developments and their current industrial status.
Phil Vickery's Essential Gluten Free
by Phil VickerySince Phil Vickery published his first gluten-free book in 2009, the number of people opting to go gluten-free has risen dramatically - 13% of the UK population now say they avoid gluten; in Finland the number of coeliacs has more than doubled in 20 years and in Italy it has doubled since 2007. A notoriously restrictive diet, it can seem the end of exciting food, but Phil uses his Michelin-starred cooking talents and simple, honest ingredients to create dishes that everyone in the family can eat - including the pizza, bread, pasta, cakes and biscuits that you thought you would never enjoy again. The 175 delicious recipes take their inspiration from cuisines around the world and range from Lasagnette with Asparagus and Tomatoes to Easy Pad Thai Noodles and American-style Pancakes with Pears and Almonds.
Phil Vickery's Essential Gluten Free
by Phil VickerySince Phil Vickery published his first gluten-free book in 2009, the number of people opting to go gluten-free has risen dramatically - 13% of the UK population now say they avoid gluten; in Finland the number of coeliacs has more than doubled in 20 years and in Italy it has doubled since 2007. A notoriously restrictive diet, it can seem the end of exciting food, but Phil uses his Michelin-starred cooking talents and simple, honest ingredients to create dishes that everyone in the family can eat - including the pizza, bread, pasta, cakes and biscuits that you thought you would never enjoy again. The 175 delicious recipes take their inspiration from cuisines around the world and range from Lasagnette with Asparagus and Tomatoes to Easy Pad Thai Noodles and American-style Pancakes with Pears and Almonds.
Phil Vickery's Ultimate Diabetes Cookbook: Delicipis Recipes To Help You Achieve A Healthy Balanced Dite
by Phil VickeryWinner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook Health and Nutrition 2017 Being diagnosed with Type 2 Diabetes needn't mean an end to enjoying food. In his bestselling gluten-free cookbooks, Phil Vickery showed it's possible to overcome dietary restrictions and still eat well. Now he's turned his attention to creating recipes that will help diabetics take control of their diet and lower their blood sugar levels, with the endorsement of Diabetes UK. Organised into Breakfasts, Light Bites, Soup & Lunch, Main Meals, Sweet Things & Drinks and Sides & Dressings, the recipes are accompanied by nutritional analysis and at-a-glance `traffic light' labelling. They include delicious dishes such as Squash, Feta & Hazelnut Salad and Roast Butterfly Chicken with Pomegranate, Lemon, Garlic & Mint, and cakes and desserts such as Banana Pinenut Cake and Easy Chocolate Mousse. With advice on achieving (and maintaining) a healthy weight, practical tips on eating less refined carbohydrates, smaller portions, and nutrient dense ingredients, Phil makes eating sensibly easier and more appealing than ever.
Phil Vickery's Ultimate Diabetes Cookbook: Supported by Diabetes UK
by Phil VickeryWinner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook Health and Nutrition 2017 Being diagnosed with Type 2 Diabetes needn't mean an end to enjoying food. In his bestselling gluten-free cookbooks, Phil Vickery showed it's possible to overcome dietary restrictions and still eat well. Now he's turned his attention to creating recipes that will help diabetics take control of their diet and lower their blood sugar levels, with the endorsement of Diabetes UK. Organised into Breakfasts, Light Bites, Soup & Lunch, Main Meals, Sweet Things & Drinks and Sides & Dressings, the recipes are accompanied by nutritional analysis and at-a-glance `traffic light' labelling. They include delicious dishes such as Squash, Feta & Hazelnut Salad and Roast Butterfly Chicken with Pomegranate, Lemon, Garlic & Mint, and cakes and desserts such as Banana Pinenut Cake and Easy Chocolate Mousse. With advice on achieving (and maintaining) a healthy weight, practical tips on eating less refined carbohydrates, smaller portions, and nutrient dense ingredients, Phil makes eating sensibly easier and more appealing than ever.
Philadelphia Chef's Table: Extraordinary Recipes from the City of Brotherly Love (Chef's Table)
by April WhiteNot long ago, Philadelphia’s culinary identity could be described in one word: Cheesesteak. But today you’re as likely to hear food lovers discussing Iron Chef Jose Garces, restaurant mogul Stephen Starr, Marc “Is this the Best Italian Restaurant in America?” Vetri, and the gelato genius of Capogiro. You’ll find them crowding into Honey’s Sit ‘n’ Eat for a Jewish-Southern brunch, lining up for bespoke cocktails at Franklin Mortgage & Investment Co., and planning a year in advance for dinner at Talula’s Table. And these Philly food devotees are always hungry for more. One thing hasn’t changed since the city’s cheesesteak days, when friendly rivalries between vendors earned the humble sandwich its place atop Philly foodie lore. The personalities—the talented, memorable chefs in the city’s kitchens—are the driving force behind the city’s current restaurant revolution. Philadelphia Chef’s Table captures this vibrant moment in Philadelphia’s dining scene through recipes from and conversations with more than fifty of the city’s most influential and well-known chefs.
Philadelphia Cocktails: An Elegant Collection of Over 100 Recipes Inspired by Philly (City Cocktails)
by Travis MitchellPhiladelphia Cocktails is an elegant collection of over 100 recipes inspired by Philly.These signature drink recipes from Philadelphia hotspots pay homage to this lively city. With over 100 recipes and dozens of bartender profiles, you can drink like a local whether you're just visiting or entertaining at home. From luxurious rooftop bars to eclectic lounges,locals and tourists alike will discover new watering holes that are sure to satisfy all tastes. With the best signature creations by prominent mixologists in the area, this book offers a detailed rundown of the best locations Philly has to offer. Within the gorgeous, die-cut covers, you'll find:More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestionsInterviews with the city's trendsetting bartenders and mixologistsBartending tips and techniques from the expertsFood and drink hotspots across the cityAnd much more!Enjoy Philadelphia's craft cocktail scene without ever leaving your zip code with Philadelphia Cocktails.
Philadelphia Food Crawls: Touring the Neighborhoods One Bite and Libation at a Time (Food Crawls)
by Jacklin AltmanPhiladelphia Food Crawls is an exciting culinary tour through this historic yet modern city. Each crawl is the complete recipe for the perfect tourist day, a new way to experience your own city, or simply food porn and great stories to enjoy from home. Put on your walking shoes and your stretch pants, and dig into the City of Brotherly Love one dish at a time.
Philadelphia! (Recipe for Adventure #8)
by Giada De Laurentiis Brandi Dougherty Francesca GambatesaThe votes are in! The Bertolizzi siblings are headed to Philadelphia for their latest great culinary adventure.When Zia Donatella comes to live with the Bertolizzi family, little do Alfie and his older sister, Emilia, know what's in store for them. Zia Donatella is determined to show them how a home-cooked meal is better than even the best takeout pizza. And when Zia's plan actually transports Alfie and Emilia to famous food cities around the world, they learn firsthand how food can not only take you places but also bring you back home.In this adventure, Zia sends the entire Bertolizzi family to the city of brotherly love - Philadelphia! Known as the "birthplace of America," Philadelphia welcomes the family with its historic blend of colonial buildings, national landmarks, and equally revolutionary cuisine. Their Philadelphia tour guide, Emma, shows the family that foodie destinations like Reading Terminal Market and 9th Street have as rich a history as the Liberty Bell.
Philosophers at Table: On Food and Being Human
by Lisa Heldke Raymond D. BoisvertOne of the most important things we do every day is eat. The question of eating - what and how - may seem simple at first, but it is dense with possible interpretations, reflecting the myriad roles food plays in our lives. In fact, as Raymond D. Boisvert and Lisa Heldke show in this book, it's difficult to imagine a more philosophically charged act than eating. <p><p> Philosophers at Table explores the philosophical scaffolding that supports this crucial aspect of everyday life, showing that humans are not just creatures with minds, but creatures with stomachs. Examining a wealth of myths, literary works, histories and films - as well as philosophical ideas - the authors make the case for a philosophy of food. They look at Babette's Feast in a discussion of hospitality as a central ethical virtue. They compare eating a fast-food meal in Accra with dining at a molecular gastronomy restaurant as a way of considering the nature of food as art. And they describe biting into a slug to explore tasting as a learning tool, a way of knowing. <p><p> A surprising, original take on something we have not philosophically savoured enough, Philosophers at Table invites readers to think in fresh ways about the simple and important act of eating.
Phoenix Beer: A History Rising to New Peaks (American Palate)
by Dave ClarkPhoenix's brewing history dates back to the mid-1800s, when small breweries had to contend with brackish water, searing desert heat and no refrigeration. By the time Prohibition arrived, the state's breweries were tapped out. It wasn't until the 1930s that Arizona Brewing Company left the first indelible mark on the Copper State's thirst. When its last call came, a new force called Four Peaks rose from the ashes as majestically as the mountains for which it is named. Author Dave Clark guides you from the area's beer icons of yesterday to the rapidly evolving brewing scene of today. Discover and appreciate Phoenix beer, from the classic, clean pilsner from Helton Brewing that rivals Germany's best to Fate's local taste of the Southwest, Hatch Chile Gatos.