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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.
Philadelphia! (Recipe for Adventure #8)
by Brandi Dougherty Francesca Gambatesa Giada De LaurentiisThe 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 Raymond D. Boisvert Lisa HeldkeOne 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.
The Philosopher's Table: How to Start Your Philosophy Dinner Club--Monthly Conversation, Music, and Recipes
by Marietta Mccarty"Talk doesn't cook rice. " -Chinese Proverb According to Socrates, knowledge is "food for the soul. " That's all well and good for the Socratic but, according to Maslow, food for the stomach is a far more pressing matter. But why can't you have your talk, and cook rice too? With The Philosopher's Table, Marietta McCarty shows you that you can. In this book, you will find all of the necessary ingredients to start a Philosophy Dinner Club, taking a monthly tour around the world with friends to sample hors d'oeuvres of succulent wisdom and fill your plate with food from each philosophers' home country. With recipes, theories, and insights both old and new-all peppered with McCarty's charming and informative prose-you and your friends will: -Enjoy fresh homemade lamb meatballs and tzatziki, and the simple pleasures of life in Epicurus's ancient Greek garden. -Practice nonviolence (in life and at the dinner table) while sharing tofu curry with Burma's Aung San Suu Kyi. -Learn the fundamentals of rational decision-making with a mouthful of bratwurst from Germany's Immanuel Kant -In the spirit of accepting change, ditch the familiar take-out containers and dine on homemade shrimp dumplings with China's Lao Tzu. -And so much more! Complete with McCarty's recommendations for ethnic music from each region to enjoy during your gatherings and discussion questions to prompt debate, The Philosopher's Table contains everything you need to leave your host's home brimming with both nutritional and mental satisfaction. .
The Philosophy of Food
by David M. KaplanThis book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan's erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject for serious philosophical debate. Each of the essays in this book brings in-depth analysis to many contemporary debates in food studies--Slow Food, sustainability, food safety, and politics--and addresses such issues as "happy meat," aquaculture, veganism, and table manners. The result is an extraordinary resource that guides readers to think more clearly and responsibly about what we consume and how we provide for ourselves, and illuminates the reasons why we act as we do.
The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles
by Andrea NguyenWith this comprehensive cookbook, Vietnam’s most beloved, aromatic comfort food--the broth and noodle soup known as pho--is now within your reach. Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States.Here Andrea dives deep into pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home. Options range from quick weeknight cheats to impressive weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table.With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, The Pho Cookbook enables you to make this comforting classic your own.
A Pho Love Story
by Loan LeAll's fair in love, war and noodles . . . If Bao Nguyen had to describe himself, he&’d say he was a rock. Steady and strong, but not particularly interesting. His grades are average, his social status unremarkable. He works at his parents&’ pho restaurant, and even there, he is his parents&’ fifth favorite employee. If Linh Mai had to describe herself, she&’d say she was a firecracker. Stable when unlit, but full of potential for joy and spark and fire. She loves art, and she dreams of making a career of it one day. The only problem? Her parents rely on her in ways they&’re not willing to admit, including expecting her to work practically full-time at their family&’s pho restaurant. For decades, the Mais and the Nguyens have been at odds, having owned competing, neighboring pho restaurants. Bao and Linh have resolved never to befriend each other, for fear of pushing too far and bringing on undue heartbreak. But when a chance encounter brings Linh and Bao closer, sparks fly . . .Can Linh and Bao&’s love survive in the midst of feuding families and complicated histories?This delicious debut is perfect for fans of When Dimple Met Rishi and To All the Boys I&’ve Love Before. Praise for A Pho Love Story: '(A) warm, full-bodied take on the star-crossed-lovers rom-com genre' Kirkus Reviews
The Phoenicia Diner Cookbook: Dishes and Dispatches from the Catskill Mountains
by Mike Cioffi Chris Bradley Sara B. Franklin85 comfort food recipes, including classic Americana dishes and reimagined favorites, from the celebrated Phoenicia Diner in New York's idyllic Catskill mountainsWhether you're a local or just passing through, the revamped Phoenicia Diner is an irresistible must-stop in the region, beloved for its honest cooking that seamlessly combines the best of the classics (Classic Buttermilk Pancakes, Chicken with Chive-Buttermilk Dumplings) with the multifaceted way we love to eat today (Chile-Braised Lamb Tostadas, Cider-Braised Duck and Grits). In the Phoenicia Diner Cookbook, you'll find a roster of approachable, soulful dishes that are deeply delicious and full of life-satisfying abundance. "All Day Breakfast" recipes like a Twice-Baked Potato Skillet and gold standards with a twist, such as Roasted Chicken with Tarragon-Honey Glazed Carrots, are complemented by rich essays on the region's fascinating history and the revival that defines it today, creating an evocative love letter to both the area and disappearing diners everywhere.
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.
Phoenix Claws and Jade Trees
by Jody Horton Kian Lam KhoCreate nuanced, complex, authentic Chinese flavors at home by learning the cuisine's fundamental techniques. Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques--such as pan-frying, oil steeping, and yin-yang frying--and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso's Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish they encounter or can imagine.
Phoma: Diversity, Taxonomy, Bioactivities, and Nanotechnology
by Mahendra Rai Beata Zimowska György János KövicsThe book covers the taxonomy, diversity, bioactivity, and nanotechnology involved in the study of the genus Phoma. It presents the most recent molecular taxonomic approach, secondary metabolites, different bioactivities, combating microbial threats, and its use in nanotechnology from a basic research to an applied perspective. Expert contributors provide the latest research and applications to present thorough coverage of this important genus in human and plant pathology and the disease management.
Phosphate in Paediatric Health and Disease
by U. AlonPhosphate in Pediatric Health and Disease provides a state-of-the-art overview of normal physiology, pathophysiology, genetics, clinical and therapeutic aspects of different types of phosphate homeostasis in early life. The book reviews the developmental physiology of phosphate metabolism from the fetus to the adolescent. It describes the pathophysiologic mechanisms associated with perturbations in phosphate homeostasis as well as discusses the different clinical conditions related to abnormal mineral metabolism, parathyroid hormone and vitamin D in infancy, childhood, and adolescence, and the modern diagnostic and therapeutic modalities. This book will benefit pediatricians, endocrinologists, neurologists, nutritionists, and researchers in the field of mineral metabolism.
Physical Intelligence: How To Take Charge Of Your Weight
by Dr Tom Smith Tom SmithThis book analyses the often-complex factors that influence weight gain, from our hormonal make-up to our eating psychology. Full of evidence-based research and real-life case histories, it gives intelligent advice on what to do when confronted with the need to tackle your health, or that of your child. It emphasises that exercise is key and that eating is one of the joys of life, not a medication. Topics include: Our hunter-gathering past; Exercise intelligence; Why we don't exercise enough; Hydration intelligence; Nutritional intelligence; Fasting intelligence; Antioxidants, vitamins, minerals and other supplements.
Physical Intelligence: How To Take Charge Of Your Weight
by Dr Tom Smith Tom SmithThis book analyses the often-complex factors that influence weight gain, from our hormonal make-up to our eating psychology. Full of evidence-based research and real-life case histories, it gives intelligent advice on what to do when confronted with the need to tackle your health, or that of your child. It emphasises that exercise is key and that eating is one of the joys of life, not a medication. Topics include: Our hunter-gathering past; Exercise intelligence; Why we don't exercise enough; Hydration intelligence; Nutritional intelligence; Fasting intelligence; Antioxidants, vitamins, minerals and other supplements.
A Physician’s Posy
by Dr Dorothy ShepherdHere is one of the most readable and enjoyable homoeopathic books ever written. The author has chosen over twenty medicinal plants and devoted a chapter to each.Whilst doctors may possess the ability to write out prescriptions for sick persons, they may not possess that other form of ability which enables them to write readable books. It is therefore all the more refreshing to find both these abilities combined in one individual. A Physician’s Posy seems more in the nature of belles lettres than a treatise on healing the sick. In its pages the reader will encounter no pseudo-scientific jargon nor multi-syllabic words which no one can pronounce, let alone remember.Dr. Shepherd has written a fascinating history of her chosen plants and includes personal anecdotes that make her book a joy to read.
Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application
by Amin Mousavi Khaneghah Hadi Hashemi Gahruie Mohammad Hadi Eskandari Fatemeh GhiasiNatural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Each chapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives. Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers.
Physiology and Nutrition for Amateur Wrestling
by Charles Paul LambertPhysiology and Nutrition for Amateur Wrestling is essential reading for amateur wrestlers and their coaches with a desire to learn about physiological training and nutrition for their sport. Written by Charles Paul Lambert, PhD, a competitive wrestler and academic expert in high-intensity exercise, this book describes the primary physiological systems involved in amateur wrestling. Readers will learn how to substantially optimize performance and discover ways to improve body composition specific to the sport of amateur wrestling. The book addresses important issues, including relative energy deficiency in sport, debates around weight loss, the specificities of training and nutrition for female wrestlers, as well as strategies on keeping fit in the years after a competitive career. Features: Discusses strategies for monitoring overall training load to prevent overtraining and optimize training Includes optimal nutritional fueling plans for wrestlers written by a Certified Coach with USA Wrestling and compares different dietary approaches to losing weight and fat Provides optimal rehydration and refueling plans based on situational needs in the post-weigh-in period Both scientific and practical, Physiology and Nutrition for Amateur Wrestling will appeal to wrestlers, high-school and college coaches, and those working in applied physiology research and exercise science.
Physiology of Strength
by Dr Theodor Hettinger M. H. Thurlwell Prof. Arthur H. SteinhausFirst published in 1961, “[T]his book is the result of ten years of research and experiment in the problems of muscle strength and muscle training at the Max-Planck-Institut für Arbeitsphysiologie, Dortmund, Germany supplemented by further work at the Lankenau Hospital, Division of Research, Philadelphia, Pennsylvania. There is provided the present status of these problems, and there is demonstrated how muscle strength may be built and maintained with a minimum of time and effort.“The methods used are adaptable, with suitable modification, to children, to average young people, to athletes in training, to sedentary workers and older persons who wish to maintain bodily strength, and to those who have undergone surgery and need rehabilitation of the muscle structure—in short, to anyone who wishes to develop and maintain good muscle tone.“A strong and well-built body not only has pleasing appearance, it permits the undertaking of arduous physical activities or active sports without undue fatigue, and with real enjoyment.“It is the author’s hope that in this age of fast living and nervous tension, when there often seems neither time nor place for extensive exercise, this book will assist those who wish to maintain bodily strength and fitness—simply, at home, without elaborate equipment—on a do-it-yourself basis. It should prove of special benefit to teachers of physical education and rehabilitation.”—THEODOR HETTINGER, M.D.
The Physiology of Taste: Or, Meditations On Transcendental Gastronomy (Vintage Classics Ser.)
by Jean Anthelme Brillat-Savarin"Tell me what you eat and I will tell you what you are," declares French author Jean Anthelme Brillat-Savarin in one of the aphorisms that introduces this 1825 masterpiece on the subject of cooking as an art and eating as a pleasure. Humorous, satirical, and convivial, this extended paean to the joys of food and drink has earned an enduring place in the world's literature.Brillat-Savarin found his true passion in gastronomy, asserting that "the discovery of a new dish does more for the happiness of mankind than the discovery of a new star." In his sparkling anecdotal style, he offers witty meditations on the senses, the science of gastronomy, the erotic virtue of truffles, hunting wild turkeys in America, Parisian restaurants, the history of cooking, corpulence, diets, the best ways of making coffee and chocolate, and a hundred other engaging topics. He also shares some of his best recipes, including tunny omelette, pheasant, and Swiss fondue. No cook, chef, gourmet, or lover of fine food should miss this landmark in the gastronomic literature, a timeless work that has charmed and informed two centuries of epicures.
The Physiology of Taste: Or, Transcendental Gastronomy (American Antiquarian Cookbook Collection)
by Jean Anthelme Brillat-SavarinPerhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin&’s gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry. The sometimes wordy text is filled with aphorisms and axioms, and it has been endlessly analyzed and quoted. In a series of meditations that have the rhythm of an age of leisured reading and the confident pursuit of educated pleasures. Brillant-Savarin expounds on the delights of eating, which he considers a science, with witty anecdotes and observations such as:&“Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.&”&“A dessert without cheese is like a beautiful woman with only one eye.&”&“Tell me what you eat and I will tell you what you are.&”&“The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all eras; it mingles with all other pleasures, and remains at last to console us for their departure.&” This edition of The Physiology of Taste was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
The Physiology of Taste: Or, Transcendental Gastronomy (American Antiquarian Cookbook Collection)
by Jean Anthelme Brillat-SavarinPerhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin&’s gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry. The sometimes wordy text is filled with aphorisms and axioms, and it has been endlessly analyzed and quoted. In a series of meditations that have the rhythm of an age of leisured reading and the confident pursuit of educated pleasures. Brillant-Savarin expounds on the delights of eating, which he considers a science, with witty anecdotes and observations such as:&“Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.&”&“A dessert without cheese is like a beautiful woman with only one eye.&”&“Tell me what you eat and I will tell you what you are.&”&“The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all eras; it mingles with all other pleasures, and remains at last to console us for their departure.&” This edition of The Physiology of Taste was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
The Physiology of Taste: Or, Transcendental Gastronomy (American Antiquarian Cookbook Collection)
by Jean-Anthelme Brillat-SavarinBrillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, The Physiology of Taste not only contains some remarkable recipes, it an elegant argument for the pleasures of good food and a hearty appetite.
The Physiology of Taste
by Jean Anthelme Brillat-SavarinA masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Includes recipes for pheasant, Swiss fondue, and other dishes. 41 illustrations.
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy
by Jean Anthelme Brillat-SavarinOriginally published in 1825, The Physiology of Taste is the most famous book ever written about food. Witty and elegant, it is a classic in the grandest sense. Brillat-Savarin set out to write about food and cookery, but his interests and enthusiasms ranged so widely over matters of the human spirit that they could hardly be contained, and his work -- here in its greatest translation -- sits on the shelf of masterpieces of world literature.
Phytochemicals: Health Promotion and Therapeutic Potential
by Colleen Carkeet Kerry Grann R. Keith Randolph Dawna Salter Venzon Samantha M. IzzyIncreasing knowledge of the various protective effects of phytochemicals has sparked interest in further understanding their role in human health. Phytochemicals: Health Promotion and Therapeutic Potential is the seventh in a series representing the emerging science with respect to plant-based chemicals. Drawn from the proceedings at the Seventh In