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Regional American Food Culture
by Lucy LongFor general readers, Long (international studies and American culture studies, Bowling Green State U.) provides an overview of regional American food cultures. She discusses the history of food cultures in various regions of the US, and major foods and ingredients, cooking traditions, typical meals, dining habits, special occasions, and diet and health in the East, South, Midwest, and West, with some recipes. Annotation c2010 Book News, Inc., Portland, OR (booknews.com)
Regular: The ultimate guide to taming unruly bowels and achieving inner peace
by Tamara Duker FreumanAn essential guide to irritable bowels, constipation and other gut issues.In Regular, Tamara Duker Freuman tackles this less than glamorous topic, and offers tailored solutions for the most common and uncommon issues, including irritable bowel syndrome, reflux and Coeliac disease. Regular will guide readers to identify the specific cause of their irregularity and provide personalized solutions and tips, including: -questions to take to your next doctor's visit -info and data such as listing problematic foods and suggested alternatives-sample menus, and more.(P) 2023 Hachette Audio
Regular: The ultimate guide to taming unruly bowels and achieving inner peace
by Tamara Duker FreumanWe know that gut health is key to our wellbeing so it's high time we break the taboos and get familiar with our poo!In Regular, digestive health expert and medical nutritionist Tamara Duker Freuman tackles this less than glamorous topic and teaches you all you need to know about your bowel health. Offering tailored solutions for the most common - and uncommon - issues, including irritable bowel syndrome, reflux and Coeliac disease, this book will guide readers to identify the specific cause of their irregularity and provide personalised solutions and tips, including:-questions to take to your next doctor's visit-an interactive quiz that will help you identify the quality of your stool -tables and charts listing problematic foods and suggested alternatives-sample menus, and more.Whether you or a loved one suffers from chronic diarrhoea or constipation, Regular covers the most common causes of bowel irregularity with detailed descriptions of their presentations that a sufferer should recognise, including: fructose, lactose, and sucrose intolerances histamine intolerance inflammatory bowel diseases (IBD), such as Crohn's disease and ulcerative colitis irritable bowel syndrome (IBS) malabsorptive conditions, such as bile acid malabsorption (BAM), celiac disease, pancreatic insufficiency, and small intestinal bacterial overgrowth (SIBO) and pelvic floor dysfunction
Regulating Short Food Supply Chains in the EU (Studies in European Economic Law and Regulation #28)
by Mirta AlessandriniThis volume presents a thorough analysis of the concept and role of Short Food Supply Chains (SFSCs) within the EU legal framework with a two-fold aim: first, it shows the pitfalls of the current legal scenario, which often limits alternatives rather than promoting them, and second, it provides a new conceptualisation for SFSCs under EU law by delineating and integrating all their distinctive features. Agricultural landscapes in the EU are now undergoing fundamental changes, revealing an increasing interest in SFSCs as a tool for promoting both local products and their food systems. Despite being the backbone of the EU agricultural system, SFSCs’ position in the current socioeconomic narrative has not been sufficiently fostered. In response, the book traces how SFSCs have historically been dealt with under the agricultural rules of the CAP, and to a much lesser extent, those relating to internal market food law, delving into the intricate relationship between agricultural and food law. The integration of these two disciplines into an agri-food law domain represented a pivotal shift in legal discourse, in particular in the context of SFSC regulation. The legal analysis extends its scope to encompass spatial and historical dimensions, enriching the contextual understanding of regulatory frameworks over time and across geographical boundaries. This new conceptualisation does not aim to establish a universal, ‘set-in-the-stone’ legal definition for SFSC applicable across disciplines. Rather, it seeks to identify common themes and key features among various SFSC initiatives. These themes serve as the foundation for determining a set of minimum legal requirements for the recognition and valorisation of SFSC initiatives at the EU level, which Member States can then tailor to their specific needs. The goal is to lay the groundwork for developing a concept that can be effectively operationalised across different sectors and geographical dimensions. The book makes a substantial contribution to the current academic debate, filling a significant gap in the existing CAP literature. On the one hand, it provides the first comprehensive and systematic analysis of all the measures that have addressed small farmers and SFSCs, from the CAP reforms up to the present day. On the other, by adopting a new multidisciplinary perspective encompassing legal, sociological, and agri-food studies, it raises new questions on the role of short supply chains in light of the Farm to Fork Strategy and beyond.
Regulation of Mushroom- and Mycelium-Based Products in the EU (SpringerBriefs in Law)
by Kai P. Purnhagen Alexandra Molitorisová Alessandro Monaco Gerald Lackner Seth RobertsThis book presents a novel exploration of the European Union's (EU) regulatory framework applicable to food products derived from mushrooms and mycelium fermentation, a subject that has not previously been the focus of a comprehensive study or review. It addresses a critical gap in the field by offering a detailed mapping of the applicable laws and regulations, providing much-needed clarity for food business operators, investors, and stakeholders eager to participate in this burgeoning sector. The text delves into how the EU's regulatory environment can either stimulate innovation or pose challenges in the dynamic field of food innovation concerning mycelium-based products. By dissecting these regulatory aspects, the book serves as a valuable tool for companies, startups, investors, and policymakers. It is designed to guide these stakeholders through the complexities of the applicable regulatory framework, helping them to understand and navigate the regulations effectively. Further, this book plays a crucial role in highlighting the ambiguities in the interpretation of EU food regulations concerning novel foods based on mushroom or mycelium. These insights are not only crucial for current market players but also serve as a foundational resource for academic researchers and policymakers. By identifying these gaps, the book opens up avenues for future research and policy development, aiming to position the EU as a leading force in the global food transformation. Intended for a diverse audience, including legal professionals, biotechnologists, food industry experts, and policymakers, this book is an essential guide for anyone involved in or interested in the development and regulation of innovative mushroom and mycelium food products in the EU. Its comprehensive analysis, practical guidance, and forward-looking perspective make it a valuable addition to the field, contributing to the discourse on food innovation and regulation.
Rehabilitation interventions in the patient with obesity
by Paolo CapodaglioThis book has a unique focus on physiotherapy techniques and training methods that are ideally suited for the obese patient. Despite its related comorbidities and disability, not to mention its pandemic proportions, the impact of obesity on individual capacities and rehabilitative outcomes is often neglected by physiotherapists and physical trainers alike. The number of disabled subjects who are also obese is now increasing worldwide, as is the rate of obese patients admitted to post-acute rehabilitation units. The effective rehabilitative treatment of these patients involves special multidisciplinary considerations. This book fills that gap, by gathering evidence-based chapters addressing not only the physiological limitations of obese subjects but also state-of-the-art, novel and specific treatment and training modalities suited for these patients. Though the content is primarily intended for rehabilitation practitioners (physiotherapists, nutritionists, dieticians, psychologists, PRM specialists), it will also benefit students and researchers engaged in this particular multidisciplinary field. The book’s ultimate goal is to increase professionals’ awareness of this multidisciplinary area, and to provide a pragmatic guidebook for those who want to engage in the rehabilitation of patients who are also obese.
Reinas sin reglas: Claves nutricionales para la salud femenina a partir de los 40 años
by Bàrbara MunarLa conocida dietista de Instagram @hablandodenutricion, nos da las claves para mantener una buena salud femenina a partir de los 40 años. Un libro generoso, práctico y basado en la ciencia de vanguardia que permitirá entrar con muy buen pie en la menopausia para vivirla libres, sin síntomas y felices, como verdaderas Reinas sin Reglas. Las mujeres vivimos más de un tercio de nuestra vida sin menstruar, pese a ello la menopausia y el climaterio son un gran desconocido para la mayoría de nosotras porque la experiencia de esta época ha sido un tabú que relacionábamos con la vejez y con el fin de la feminidad. Durante el climaterio el sistema hormonal se altera y causa cambios físicos y psicológicos, pese a ello, es una etapa que puede ser maravillosa, pero dependerá de nuestra actitud y de la información veraz que manejemos tanto en los años previos como durante esta etapa. Este libro responde a preguntas como: ¿Por qué aumentamos de peso a partir de los 40? ¿Por qué nos falta energía o tenemos tantos cambios de humor? ¿Por qué se nos hincha la barriga o tenemos menos deseo sexual? ¿Cómo podemos reducir los sofocos? Y nos da herramientas para que aprendamos que, comiendo variado, centrándonos en la calidad y sin contar calorías podemos perder contorno, desinflamarnos, tener más energía, mejorar tu calidad de sueño, tu libido y reducir los sofocos.
Reindeer Food: 85 Festive Sweets and Treats to Make a Magical Christmas (Whimsical Treats)
by Cayla GallagherDeck your halls with sprinkles and frosting! This cookbook has you covered for the entire holiday season. Whether you&’re baking cookies with family, bringing cupcakes to a bake sale, or aiming to WIN your office holiday bake off, Reindeer Food will guarantee your success! This cookbook features tons of different techniques, allowing both beginners and baking experts to hone their skills this holiday season. Esteemed author Cayla strives to turn everyday recipes into &“edible cuteness&”—colorful, eye-catching treats! Cozy up in front of the fire with a Reindeer Hot Chocolate, challenge your friends to an Ugly Christmas Sweater Cake challenge, and watch the winter sun shine through your Snowflake Window Cookies. Santa will surely leave you extra presents when he sees the Candy Cane Cookies you&’ve left out for him! And if someone in your family has been naughty this year, you can always sneak a couple Lumps of Coal into their stocking. Recipes include: Gingerbread man cupcakesWreath bundt cakeReindeer marshmallowsSugarplum trufflesEggnog hot chocolateCandy cane donutsSugar cookie gift tagsDancing reindeer briocheChristmas tree cheesecake cupsSO many more!
Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese (California Studies in Food and Culture #65)
by Bronwen Percival Francis PercivalIn little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. In the process, distinctiveness and healthy rural landscapes have been exchanged for higher yields and monoculture. However, Bronwen and Francis Percival find reason for optimism. Around the world—not just in France, but also in the United States, England, and Australia—enterprising cheesemakers are exploring the techniques of their great-grandparents. At the same time, using sophisticated molecular methods, scientists are upending conventional wisdom about the role of microbes in every part of the world. Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese. One experiment at a time, these dynamic scientists, cheesemakers, and dairy farmers are reinventing the wheel.
Reinventores: Descubra creatividad y nuevos modelos de negocio con los mejores cocineros
by Marta Fernández GuadañoLo que todos podemos aprender del éxito de los grandes cocineros españoles. La transformación de la cocina española en las últimas décadas ha supuesto un fenómeno de dimensiones mundiales y ha dado a conocer a una serie de cocineros que se han convertido en referente social y empresarial. Reinventores explica las claves de este fenómeno, y ofrece una serie de lecciones que todos podemos aplicar en nuestro trabajo, por muy alejado que este se encuentre de la gastronomía. Partiendo de los casos de los cocineros más conocidos y de otros que no lo son tanto, comprenderemos gracias a este libro la importancia de la creatividad, la relación con el cliente y la exploración constante de nuevos modelos de negocio, a veces visionarios, y aprenderemos a aplicar estas lecciones en nuestra propia empresa. Marta Fernández Guadaño nos adentra en el mundo de los fogones de una forma amena, directa y de primera mano para explicarnos qué se esconde en realidad detrás del éxito de la cocina española, y que ha convertido a este sector en puntero y en un referente en todo el mundo. Reseña:«Un estudio profundo, preciso y directo de las claves empresariales de los restaurantes que han conducido la revolución gastronómica española.»Joan, Josep y Jordi Roca, propietarios de El Celler de Can Roca (Girona) «Es la obra imprescindible para entender las claves del éxito profesional y empresarial de la mejor cocina española de todos los tiempos.»Andoni Luis Aduriz, cocinero y propietario de Mugaritz (Rentería, Guipúzcoa) «Reinventores es una referencia única, el primer libro de management con la gastronomía y sus diferentes modelos de negocio como hilo conductor.»Diego Guerrero, cocinero y director gastronómico de El Club Allard (Madrid) «No es fácil condensar en un solo libro tantas enseñanzas prácticas. Una herramienta básica para reflexionar en el camino del éxito.»José Carlos Capel, crítico gastronómico y creador de Madrid Fusión «Estamos condenados a innovar para crecer. La cocina se volverá a reinventar con internet y con los modelos disruptivos como los que cuenta Marta.»Pablo Rodríguez, director de Investigación de Telefónica I+D y del Proyecto de Telefónica I+D con el Bullifoundation
Reizdarmbeschwerden lindern für Dummies (Für Dummies)
by Matthias RobertJeder fünfte Deutsche leidet unter Reizdarmbeschwerden. Vielleicht auch Sie? Dieses Buch verspricht Linderung bei Durchfall oder Verstopfungen, Blähungen und Schmerzen. Der Internist und Ernährungsmediziner Dr. Matthias Robert beschreibt, was sich hinter dem Reizdarmsyndrom verbirgt, welche so gar nicht reizenden Symptome es mit sich bringt und welche Untersuchungen Ihr Arzt bei Ihnen durchführt, um die Diagnose stellen und andere Erkrankungen ausschließen zu können. Er erklärt, wie das komplexe Organ Darm funktioniert, wie eng Bauch und Hirn verbunden sind und warum deshalb Psyche und Stress eine so große Rolle beim Reizdarmsyndrom spielen. Vor allem aber setzt er sich mit den verschiedenen Möglichkeiten der Therapie auseinander und stellt eine ganze Reihe von Möglichkeiten vor, wie Sie Ihre Beschwerden lindern können: Ernährungsumstellung und Entspannung, Medikamente und alternative Heilmethoden. Damit endlich Ruhe in Ihrem Bauch einkehrt.
Rejuvenece en la cocina: Recetas para ganar salud, alegría y vitalidad
by Samar YordeSi tu meta es mantenerte joven, lograr un peso saludable, alejar las enfermedades o tener energía... recuerda que todo comienza con los alimentos que consumes. Empieza a vivir cada día haciendo lo correcto, lo que es saludable para tu cuerpo y justo para ti. Hoy puedes dar el primer paso que te llevará al cuerpo y a la vida que siempre soñaste tener. En Rejuvenece en la cocina, Samar Yorde te enseña recetas deliciosas, te lleva de compras y te da consejos prácticos para sentirte como nunca antes y recuperar tu energía vital. Con una alimentación adecuada... Mejorará tu salud " Controlarás la ansiedad " Vencerás las adicciones " Dormirás mejor " Perderás peso " Lucirás más joven " Ganarás energía y vitalidad " Sentirás alegría " Aumentará tu autoestima " Alargarás tu vida
Rekindling the Fire: Food and The Journey of Life
by Martin RuffleyThis book will inspire anyone who reads it to cook. The recipes offer home-cooks, amateurs and seasoned chefs alike an opportunity to experiment with both new and old techniques, through easy to follow, concise instructions that will really ‘up anyone’s game’ in the kitchen. You will learn how to create some magical dishes, as well as discover invaluable insider tips that will transform a meal from the ordinary to the exceptional.With touching personal stories to complement each dish, the book celebrates the art of cooking through stunning visuals and eloquent portrayals of different regional cuisine, including Nordic, Italian, Irish, Japanese and Vietnamese. But there is more. This beautifully crafted cookbook is also an inspiring memoir that will bring hope to individuals and families touched by the experience of addiction.Rekindling the Fire brings to life Martin’s backstory of addiction through the prism of mindfulness. It demonstrates how a passion, in this case cooking, has the potential to transform lives. Each chapter has captivating prose that speaks directly to the reader about how cooking is more than food preparation, but also a mindful journey of self-discovery and healing. This element of the book elevates the narrative and propels us into a world of alchemy that is completely unique in the cookbook genre.Enjoy!
Relationships Among the Brain, the Digestive System, and Eating Behavior: Workshop Summary
by Leslie PrayOn July 9-10, 2014, the Institute of Medicine's Food Forum hosted a public workshop to explore emerging and rapidly developing research on relationships among the brain, the digestive system, and eating behavior. Drawing on expertise from the fields of nutrition and food science, animal and human physiology and behavior, and psychology and psychiatry as well as related fields, the purpose of the workshop was to (1) review current knowledge on the relationship between the brain and eating behavior, explore the interaction between the brain and the digestive system, and consider what is known about the brain's role in eating patterns and consumer choice; (2) evaluate current methods used to determine the impact of food on brain activity and eating behavior; and (3) identify gaps in knowledge and articulate a theoretical framework for future research. Relationships among the Brain, the Digestive System, and Eating Behavior summarizes the presentations and discussion of the workshop.
Releasing Systems in Active Food Packaging: Preparation and Applications (Food Bioactive Ingredients)
by Seid Mahdi Jafari Ana Sanches SilvaValuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, based on technological breakthroughs that offer the possibility of extending shelf-life, reducing food loss, and monitoring changes in the food product. Releasing Systems in Active Food Packaging closely examines such a technological breakthrough, active releasing systems, which add compounds such as antimicrobials, antioxidants, flavors, colorants, and other ingredients to packaged food products. Chapters detail examples of recent innovations in active releasing systems, and the authors systematically address their application to different food groups. Such an in-depth approach makes this a useful reference researchers, health professionals, and food and packaging industry professionals interesting in innovative food packaging technologies.
Religion, Food, and Eating in North America (Arts and Traditions of the Table: Perspectives on Culinary History)
by Reid L. Neilson Nora L. Rubel Benjamin E. Zeller Marie W. DallamThe way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean. Original essays explore the role of food and eating in defining theologies and belief structures, creating personal and collective identities, establishing and challenging boundaries and borders, and helping to negotiate issues of community, religion, race, and nationality.Contributors consider food practices and beliefs among Christians, Jews, Muslims, and Buddhists, as well as members of new religious movements, Afro-Caribbean religions, interfaith families, and individuals who consider food itself a religion. They traverse a range of geographic regions, from the Southern Appalachian Mountains to North America's urban centers, and span historical periods from the colonial era to the present. These essays contain a variety of methodological and theoretical perspectives, emphasizing the embeddedness of food and eating practices within specific religions and the embeddedness of religion within society and culture. The volume makes an excellent resource for scholars hoping to add greater depth to their research and for instructors seeking a thematically rich, vivid, and relevant tool for the classroom.
Relish
by Daphne OzOz--a co-host on the hit daytime talk show "The Chew," bestselling author of "The Dorm Room Diet," and Dr. Mehmet Oz's daughter--offers simple, practical advice on living the best life right now.
Relish: My Life on a Plate
by Prue LeithThe eye-opening story of one woman's incredible appetite for life: the memoirs of Prue Leith, judge of C4's GREAT BRITISH BAKE OFF and former judge of BBC2's GREAT BRITISH MENU. Now fully revised and updated, including Prue falling in love and marrying again in her 70s.'What a terrific tale it is - of a South African girl who could stand the heat and made the kitchen into a remarkable career' TelegraphPrue Leith describes herself as greedy in all senses of the word. Cook, caterer, restaurateur, food writer, journalist, novelist, businesswoman, teacher, television presenter, charity worker, lover, wife and mother, she has certainly been greedy for life. Prue came to London in the early 1960s and, not long afterwards, opened Leith's Restaurant. By the mid-seventies she was a food columnist on the Daily Mail, had published several cookbooks and opened Leith's School of Food and Wine. But it wasn't all work. Prue writes with honesty of her love life, her longing for children, the birth of her son, the adoption of her daughter and much else besides. In this fully revised and updated edition she tells of how she met, fell in love with and married John Playfair as well as her exciting new role as a judge on Great British Bake Off. Prue's down-to-earth attitude to life and her remarkable energy are an inspiration to anyone.
Relæ
by Christian F. PuglisiChef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen's most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality--in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi's "to the bone" ethos--which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters--became a rallying cry for chefs around the world. Today the Jægersborggade--where Relæ and its more casual sister restaurant, Manfreds, are located--is one of Copenhagen's most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Relæ is Puglisi's much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected "idea essays," which reveal the ingredients, practical techniques, and philosophies that inform Puglisi's cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them--from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience: a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world's most pioneering and acclaimed restaurants.From the Hardcover edition.
Remarkable Service
by The Culinary Institute of AmericaA professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). This revised edition has been thoroughly re-organized and updated with all-new photographs and includes new "Scripts for Service Scenarios" throughout to help servers practice real-world scenarios.
Remembering Bill Neal
by Moreton NealA gifted chef, restaurateur, and writer working at a time when Americans were beginning to take a new interest in their culinary heritage, Bill Neal (1950-1991) helped raise Southern food to national prominence. Having rescued spattered and faded recipe cards from the Chapel Hill restaurant they founded together, Bill's former wife and business partner, Moreton Neal, has compiled a book that embodies the diversity and range of his cooking and illustrates the aesthetic that he applied to making meals. Remembering Bill Neal features more than 150 recipes--most of them never published before--from all stages of Bill's career: classic French dishes from La Residence, Southern traditional cooking from Crook's Corner, and fast and easy recipes from home. Moreton's introductory passages and headnotes introduce Bill to readers and put his recipes in the context of his career and his legacy as a chef.Part cookbook, part memoir, this volume both instructs and entertains, showing the lasting importance of Bill Neal's influence in the American regional cooking movement as well as being a muse and a mentor to a generation of Southern home and professional cooks.
Remembering North Carolina Tobacco
by Billy YearginNorth Carolina's tobacco heritage comes to life in this volume of stories and remembrances from traditional tobacco farmers and cultivators.When early settlers struggled to grow anything at all in North Carolina's sandy soil, tobacco was a boon that became a way of life. The lives of many North Carolinians continue to revolve around the growth cycle of the tobacco plant, from laying-by to cropping and curing. In this collection of nostalgic memories, tobacco historian Bill Yeargin and others reminisce about the frustrations of slugs and tar, the cropping of dew-drenched leaves, the aching beauty of a tobacco bloom and the ultimate connection of man with earth—a connection that is slowly fading with each new generation.
Remembrance of Things Paris: Sixty Years of Writing from Gourmet
by Ruth ReichlA glorious, edible tour of Paris through six decades of writing fromGourmetmagazine, edited and introduced by Ruth Reichl For sixty years the best food writers have been sending dispatches from Paris toGourmet. Collected here for the first time, their essays create a unique and timeless portrait of the world capital of love and food. When the book begins, just after the war, we are in a hungry city whose chefs struggle to find the eggs and cream they need to re-create the cuisine from before the German occupation. We watch as Paris comes alive again with zinc-topped tables crowded with people drinking café au lait and reveling in crisp baguettes, and the triumphant rebirth of three-star cuisine. In time, nouvelle cuisine is born and sweeps through a newly chic and modern city. It is all here: the old-time bourgeois dinners, the tastemakers of the fashion world, the hero-chefs, and, of course, Paris in all its snobbery and refinement, its inimitable pursuit of the art of fine living. Beautifully written, these dispatches from the past are intimate and immediate, allowing us to watch the month-by-month changes in the world’s most wonderful city. Remembrance of Things Parisis a book for anyone who wants to return to a Paris where a buttery madeleine is waiting around every corner. Contributors include Louis Diat, Naomi Barry, Joseph Wechsberg, Judith and Evan Jones, Don Dresden, Lillian Langseth-Christensen, Diane Johnson, Michael Lewis, and Jonathan Gold.
Ren's One-of-a-Kind Cupcakes (Cupcake Diaries: The New Batch #3)
by Coco SimonRen Lu shows off her creative flair in this third book in the Cupcake Diaries: The New Batch chapter book series, the little sister series to the bestselling Cupcake Diaries. Includes black and white illustrations throughout!From the stylish blue streak in her hair to the fun decorations she designs for the Mini Cupcake Club, Ren Lu is always looking for ways let her creative side shine bright! When Fenton Street School announces their Kindness Week, Ren has the idea to make mini cupcakes for everyone in her grade. After all, what&’s kinder than a cupcake? But when someone else tries to sprinkle in their own ideas, it makes Ren feel a little sour. This is her idea, and she has it all under control…until she doesn&’t. Can Ren learn how to accept some help before her plan falls flat?
Renal Diet Cookbook for Beginners: 75 Simple Recipes to Help Manage Chronic Kidney Disease
by Edith YangSimple guidance and recipes to support kidney healthWhether you've been diagnosed with chronic kidney disease (CKD) or you're caring for someone who has, figuring out what to eat should not add stress to your life. The Renal Diet Cookbook for Beginners offers straightforward guidance for those new to the renal diet as well as convenience-focused recipes that make it easy to manage kidney health via diet.A registered dietitian board-certified in renal nutrition, author Edith Yang can help you personalize the renal diet. Discover a range of simple, flavorful, and healthful recipes that can be customized for the various stages of CKD or special considerations. When it comes to managing CKD, there's already enough for you to think about—so let the Renal Diet Cookbook for Beginners take the pressure off mealtime.The Renal Diet Cookbook for Beginners features:Supportive and satisfying recipes—From Oatmeal Breakfast Cookies to Spicy Turkey Burgers, this renal diet cookbook shows that adopting a renal diet doesn't have to be difficult or bland.The renal diet explained—Learn from a renal diet cookbook that includes a comprehensive breakdown of the five stages of CKD and how the renal diet plays a supporting role in kidney health.7-day starter plan—Simplify getting started with a detailed meal plan and shopping list that walks you through the first week.Take the stress out of cooking for CKD with the Renal Diet Cookbook for Beginners.