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Tequila Made Me Do It: 60 Tantalizing Tequila and Mezcal Cocktails
by Cecilia Rios Murrieta“An array of agave-based cocktails . . . introduces readers to the history and versatility behind spicy Tequila and smoky mezcal.” —The Spirits Business, “Unmissable Spirits Books for Spring 2020”Tequila—and its stage-stealing cousin mezcal—has become an internationally lauded addition to cocktail bars the world over. This enchantingly illustrated book will introduce you to the incredible world of agave-based cocktails, from the smooth and smoky to the citrus-infused.In Tequila Made Me Do It, none other than La Niña del Mezcal, Cecilia Rios Murrieta, will acquaint you with the engaging world of these Mexican spirits, teaching you everything you need to know about their history, production, and—most importantly—tips on mixing and imbibing marvelous classics and luscious innovations.From the traditional margarita and its hibiscus, Cadillac, and mezcalita brethren, to a wide range of delectable cocktails, such as the Oaxacan Dead and Levitation, the recipes in this book are fun to create—and even more fun to drink!“It’s only a small book but packs a lot of different recipes in, and definitely made me want to go one step beyond my usual standby recipes. It’s also a book you’ll enjoy reading for the little introductions to these agave cocktail recipes. And I love those colorful and lively illustrations!” —Travel Distilled“A fun book written by someone very passionate about the spirit with fantastic tequila recipes.” —Monsters & Critics
Tequila Mockingbird (Série Sinners (Français) #3)
by Rhys FordSuite de Whiskey and WrySérie Sinners, tome 3Le lieutenant Connor Morgan, du SWAT de la police de San Francisco, ne cherchait pas l’amour. Surtout pas avec un homme. Ses projets d’avenir n’incluaient pas Forest Ackerman, un batteur blond aux yeux bruns, aussi sexy que noyé sous les problèmes. Sa famille compte sur lui pour être comme son père : un solide pilier central qui, un jour, guidera le clan Morgan.Non, Connor a déjà tout prévu : une carrière dans les forces de l’ordre, une belle maison et une famille. Cependant, lors d’une descente pour une affaire de drogue, il trouve un homme assassiné et perd son cœur en réconfortant son fils adoptif. Ce n’est pas comme s’il n’avait jamais ressenti d’attirance pour les hommes… c’est juste qu’en aimer un ne rentre pas dans ses plans.Forest Ackerman n’a vraiment pas besoin de convoiter un flic hétéro, même si celui-ci est partout où il pose les yeux, surtout après la mort de Frank. Il vient juste de se dissuader de continuer à désirer le flic baraqué quand son salon de café devient un champ de tir et que Connor intervient pour le sauver.Celui qui a tué son père semble vouloir envoyer Forest le rejoindre dans l’au-delà. Alors que le tueur se rapproche de son objectif, Forest apprend à connaître Connor et se demande ce qu’il va perdre en premier : sa vie ou son cœur.
Tequila Mockingbird: Cocktails with a Literary Twist (A\tequila Mockingbird Book Ser.)
by Tim FederleCelebrate the 10th anniversary of Tequila Mockingbird with this special new, expanded edition! This clever cocktail guide pairs cherished novels with both classic and cutting-edge drink recipes—no B.A. in English required. It&’s been ten years since the world&’s bestselling cocktail recipes book, Tequila Mockingbird, captured the attention of bar crowds, literary lovers, English majors, and readers everywhere with its clever commentary on history&’s most beloved books. This much anticipated 10th anniversary expanded edition features an updated introduction, refined drink recipes, and more than 70 delicious drinks and bar snacks, of which 15 recipes and 7 illustrations are exclusive to this revised edition. Don&’t worry if you snoozed your way through Comp Lit. Think of this recipe guide as SparkNotes with a liquor license, trading out pop quizzes for popped corks. For all you mixologists and cosmo connoisseurs out there, we&’re serving up your favorite recipes with a smart new twist. You&’ve gotta have something to talk about behind the bar—why not raise the level of banter by brushing up on your Brontë? Let&’s get a little stupid and look a little smart. Even if you don&’t have a B.A. in English, tonight you&’re gonna drink like you do. Recipes include: Big Little Limes Are You There God? It&’s Me, Margarita The Other Cognac Girl Gin Eyre Call Me by Your Nectarine The Hand-Mule's Tale And more!
Tequila Wars: José Cuervo and the Bloody Struggle for the Spirit of Mexico
by Ted GenowaysA revelatory history of the vast tequila empire born from the fires of the Mexican Revolution. At the dawn of the twentieth century, José Cuervo inherited his family’s humble distillery, La Rojeña, in the Tequila Valley. Within a decade, he had transformed it into a complex national enterprise that would become Mexico’s leading producer of tequila. Cuervo grew his kingdom of agave by acquiring thousands of acres of estates throughout the valley; he brought electricity and a railroad line to Tequila, so he could reach drinkers across the country. But when the Mexican Revolution erupted, a charge of treason and a death threat against him by Pancho Villa forced Cuervo to flee. His disappearance turned him into an obscure, shadowy historical figure—despite having one of the most famous names in Mexican history. In Tequila Wars, award-winning author Ted Genoways restores Cuervo to his place as a key player in Mexico’s formative period. Before the revolution, Cuervo’s acclaim spread worldwide, and once war broke out, Cuervo remained an impresario, kingmaker, and cultural force. In the face of his own government’s corruption and the nationalism of his northern neighbors, Cuervo reached American drinkers by establishing Mexico’s covert form of cross-border commerce with the United States. As the largest and most important distilleries in the Tequila Valley recognized the threat posed by Mexico’s unraveling, Cuervo also lobbied for suspending normal competition in favor of “a union of tequila makers”—what would become the first Mexican cartel. With extensive original research, including access to the secret archives of the Cuervo and Sauza families, Genoways follows the violent, unpredictable, and hugely profitable world of tequila through the story of its most successful maker. The first biography of Cuervo, Tequila Wars uncovers the history of the man who would forever change not only the business of tequila, but international relations between Mexico and the United States.
Terra: Cooking from the Heart of Napa Valley [A Cookbook]
by Wolfgang Puck Hiro Sone Lissa DoumaniJust over a decade ago, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of running a world-class restaurant became a reality as word quickly spread about the duo's extraordinary cooking and hospitality. Now, along with the French Laundry, the venerable Terra is a cornerstone of the Napa Valley food scene, and one of its quintessential dining experiences. In TERRA, over 100 recipes from the restaurant's standing and seasonal menus showcase the chefs' sophisticated, yet eminently playful and deeply personal cuisine. Sone and Doumani provide readers with a wealth of insight into the ingredients, preparations, and techniques that shape their cooking philosophy and menus, giving readers guidance--and inspiration--to execute these dishes at home.From the Hardcover edition.
Terrific Tees: I Can't Believe It's A T-shirt Quilt!
by Roberta De LuzGive new life to favorite T-shirts by making them into quilts you'll be proud to display or give.
Terry & George - Feeding Friends: Great Recipes to Cook, Eat and Share
by George Craig Terry Edwards'Terry's recipes are as fun to prepare as they are to eat and share, and Feeding Friends is the kind of book that will get grubby and well-used in the home and holiday kitchen. It's for anyone who loves entertaining friends. So happy friendly feeding.' Mark Hix, chef and restaurateur'Wonderful ideas beautifully crafted and filled with northern soul, just like George.' Christopher Bailey, Burberry Chief Creative and Chief Executive Officer'What a great book, a real fun read, some wicked recipes but always approachable. I can see myself using it a lot.' David Moore, two Michelin-starred restaurateurTerry & George's legendary pop-up events are all about bringing people together to enjoy good friends and make happy memories. They have been described as 'Britain's most fashionable foodies' (The Times). Inspired by British ingredients and culture, their pop-up restaurant company Check On (www.checkonpresents.co.uk) has created spectacular sell-out events in venues across London, Manchester, New York and Hollywood. Their menus include 'Northern Invasion' where they serve their version of: the Lancashire HotpotToad-in-the-HoleBakewell TartAnd 'Hen Party' which features: Spineless ChickenTruffled Chips ...followed by a pudding of Eggs and Soldiers (eggshells filled with crème brulee, mango jelly and accompanied by shortbread soldiers for dipping). Terry and George's food is all about classic British dishes with a twist. This is their first book and it contains over 100 original recipes, including signature dishes such as George's Marvellous Medicine and Shell Fish & Chips. This is food made for sharing and enjoying at home. Good times guaranteed.'Event dining you can do at home' YOU Magazine
Testing and Analysis of GMO-containing Foods and Feed (Food Analysis & Properties)
by Leo M. L. Nollet Salah E. O. MahgoubAn increasing number of genetically modified organisms (GMOs) continues to be produced every day. In response to the concerns raised by the development of GMOs and their incorporation in foods and feed, guidelines and regulations to govern and control the use of GMOs and their products have been enacted. These regulations necessitated the design of methods to detect and analyse the presence of GMOs or their products in agriculture produce, food and feed production chains. Design of techniques and instruments that would detect, identify, and quantify GM ingredients in food and feed will help inspection authorities to relay reliable information to consumers who might be concerned about the presence of GM ingredients. Information generated by detection of GMOs in food and feed would be helpful for setting regulations that govern the use of GM components as well as for labeling purposes. Qualitative detection methods of GM-DNA sequences in foods and feeds have evolved fast during the past few years. There is continuous need for the development of more advanced multi-detection systems and for periodic updates of the databases related to these systems. Testing and Analysis of GMO-containing Foods and Feed presents updates and comprehensive views on the various methods and techniques in use today for the detection, identification and quantification of GMOs in foods and feed. The eleven book chapters cover recent developments on sample preparation techniques, immunoassays methods and the PCR technique used in GMO analysis, the use of biosensors in relation to GMO analysis, the application of nucleic acid microarrays for the detection of GMOs, validation and standardization methods for GMO testing, in addition to the type of reference material and reference methods used in GMO testing and analysis. Some of the ISO standards designed for identifying and detecting the presence of GM material in foods are also presented in the book.
Testosterone Transformation: Lose Belly Fat, Build Muscle, and Boost Sexual Vitality
by Myatt MurphyA groundbreaking workout and diet plan that replenishes a man's testosterone levels, rebuilds his body, and remakes his lifeTestosterone is the most crucial hormone in the male body--and every man's T levels begin a slow, steady decline as he ages. The result? Loss of strength and muscle mass. Poor sugar metabolism. Increased body fat, especially around the waist. Loss of T also affects red blood cell production, vitality, bone density, mental acuity, and sex drive. In short: It slowly chops a man down.Testosterone Transformation helps a man produce higher levels of T and reverse the downward spiral. By eating the right foods and adopting a new exercise approach, any man at any age can transform his life by starting a positive chain reaction: Raise T levels through the strategies in this book, improve workouts, get stronger, improve workouts even more, get even stronger, and enable the body to use muscle to process sugar--instead of storing it as fat.Testosterone Transformation is a life-changer: a serious exercise and strategic diet plan that uses the science of a man's own body to help him recharge his sex drive, increase vitality, and reduce health risks across the board.
Tex-Mex Cookbook: Traditions, Innovations, and Comfort Foods from Both Sides of the Border
by Jessica Dupuy Ford FryTex-Mex is more than just a flavor-packed cookbook of tried and true recipes for comfort-food favorites like nachos, fajitas, and chili—it’s a way of life. “A revelatory book that will make you want to heartily wander the border.”—Hugh AchesonIt was born in the 1940s when traditional Northern Mexican cuisine collided with the robust flavors of Texas ranchers’ kitchens. Now, chef and restaurateur Ford Fry presents the definitive book on the topic with craveable recipes that are heavy on flavor and light on fuss. Peppered throughout are jump-off-the-page photographs, helpful ingredient explainers, playful histories, and important cooking tips. These melty, crispy, hot-as-heck classics include Dirty Breakfast Tacos, Grilled Shrimp Diablo, Cheese Enchiladas Con Chili Gravy, Sopaipillas with Local Honey, and more salsas than you can imagine. Pour yourself a Classic Margarita on the Rocks—don’t forget to salt the rim—and get ready to satisfy the rumble in your stomach.Advance praise for Tex-Mex“Fry puts his passion into [this] approachable cookbook. . . . [Tex-Mex] offers recipes for all-time favorites like nachos, fajitas, and enchiladas, with lesser-known dishes like albondigas, and staples such as migas and campechana de mariscos.” —The Atlanta Journal-Constitution“Ford Fry’s food is warm, inviting, and soulful, and his passion for all things Tex-Mex—from queso to combo plates—is contagious. If you love refried beans, salsa, enchiladas, and tacos, you’ll want to cook everything in this beautiful and lively new book. I know I’ll be referring to it time and time again.”—Lisa Fain “These authors make the perfect team to capture the crave-ability of Tex-Mex. This fantastic book will lead you to discover the soul of Texas’s ultimate comfort food.”—Tyson Cole “The photos and recipes make you salivate and the stories remind you of the friends and family who you’ve shared a basket of warm chips and salsa with countless times before. I for one plan to enjoy this book the way it was meant to be: with a big bowl of queso dip in front of me and an ice-cold margarita in hand!”—Kevin Gillespie
Texas BBQ Adventure Guide: A Road Trip Through the History & How-to of Lone Star 'Que (American Palate)
by Jason WeemsFrom backroad barns to big city spots with a line around the block, Jason Weems sets Texans up with the recipe for a successful barbecue-centric adventureFrom the bayous of the east to the dusty deserts of the west, embark on a journey through the countless smokehouses, roadhouses, and BBQ food trucks that line the backroads and main streets of Texas. Dive into a history that dates back to treasure hungry conquistadors and swashbuckling buccaneers. Learn what divides the state into five main flavor regions and read your plate of BBQ like a roadmap through history. Author Jason Weems journeyed over 3500 miles around the highways and byways of Texas to bring you a guide that's dripping with pro-tips and sizzling with backstory.
Texas BBQ: Platefuls of Legendary Lone Star Flavor
by Oxmoor HouseTexans aren't shy to proclaim that the nation's best barbecue comes from inside the borders of the Lone Star State. Tipping ten-gallon hats to the smoky, caramelized bark and tender pink center of the stateÍs signature slow-cooked brisket, pulled pork tacos so spicy they curl toes and handlebar mustaches, and sublime side dishes accented with flavorful influences brought by German, Spanish, and Czech settlers, Texas BBQ, is the long-anticipated, mouthwatering roundup to 100 of the best smokehouse recipes the state has to offer. <P><P>Sidebars highlight the way Texas 'cue differs from one micro-region to the next, so readers can see how the pulled pork of East Texas is far different from the spice-rubbed beef of South Texas or the smoky grilled seafood from the stateÍs Gulf coast. Want to know where to sample some of the stateÍs best offerings? Texas Pitstop highlights show you the who, what, and where worth visiting for the state signature barbecue plates.
Texas Cocktails: The Second Edition: An Elegant Collection of Over 100 Recipes Inspired by the Lone Star State (City Cocktails)
by Nico MartiniTexas Cocktails: 2nd Edition, is an expanded and updated collection of over 100 recipes inspired by the Lone Star State.From big city lounges to dusty roadside dives, delve into the Texas drinks scene with this recipe book and city guide. With over 100 recipes and dozens of profiles of bartenders, drink like a Texan, whether you&’re just visiting or entertaining at home. Locals and tourists alike will discover new watering holes that are sure to satisfy tastes as varied as Texas is large.Within the gorgeous, die-cut covers, you'll find:More than 100 essential and exciting cocktail recipesNew variations of the classic Margarita and Harvey WallbangerInterviews with the state's trendsetting bartenders and mixologistsBartending tips and techniques from the expertsProfiles of Texas distilleries and their featured spiritsFood and drink hotspots across the stateFar more than just a recipe book, Texas Cocktails: 2nd Edition features signature creations by the best mixologists from Houston to El Paso, and everywhere in between. Mix up your own Lone Star libations with this perfect guide to the art of craft cocktails!
Texas Cooking
by Lisa WingateFrom the Book Jacket: No one is more surprised than Colleen Collins when she's offered a job writing fluffy magazine articles about rural Texas cooking. The big-city investigative reporter knows nothing about goats, prickly pears, or peafowl, and to make matters worse, she can't even cook. But thanks to a political scandal that cost Collie her job, her boyfriend, and now-with this demeaning [assignment-her self-respect, she has no choice but to drag herself out of bed and head to the Texas hill country. After only a few days in the charming little town of San Saline, Collie finds her affection growing for its bighearted residents. And despite her intentions to me contrary, she's finding it impossible to resist the infuriating True McKitrick, a local boy made good vhose mere presence makes her feel utterly alive...and nexplicably at home. Soon, this unlikely romantic >airing is stirring up more than just desire. It's making Collie wonder about the life that once seemed perfect- ind the chance of starting over...with a man who's True.
Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes
by Robb WalshWho says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and public archives; and unearthed vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes he'd collected back in his own kitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State. In Texas Eats, Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. He also makes stops in East Texas, for some good old-fashioned soul food; the Hill Country, for German- and Czech-influenced favorites; the Panhandle, for traditional cowboy cooking; and the Gulf Coast, for timeless seafood dishes and lost classics like pickled shrimp. Texas Eats even covers recent trends, like Viet-Texan fusion and Pakistani fajitas. And yes, there are recipes for those beloved-but-obscure gems: King Ranch casserole, parisa, and barbecued crabs. With more than 200 recipes and stunning food photography, Texas Eats brings the richness of Texas food history vibrantly to life and serves up a hearty helping of real Texas flavor.
Texas Hill Country Wineries (Images of Modern America)
by Russell D. KaneThe Texas Hill Country wineries have roots as old as any around. Texas grapes grow in soils made from ancient sea deposits, similar to the grape-growing regions of Europe. Texas wine culture arrived in the 1600s with Spanish missionaries who settled and planted vineyards in El Paso del Norte. The 1800s brought German and Italian immigrant farmers to Texas; they considered wine a staple of everyday life. In what is now America's No. 5 wine-producing state, the Texas Hill Country was named by Wine Enthusiast magazine to its 2014 list of best international wine destinations. It may surprise some, but not the wine aficionados who have visited the Texas Hill Country's 50 or more wineries, that wine-and-culinary tourism is currently the Texas Hill Country's fastest growing sector. This book is your guide to the Texas Hill Country winery experience. It is time to sip and savor Texas for yourself.
Texas Home Cooking
by Cheryl Alters JamisonThe definitive book on Texas cooking-which has been influenced by cuisines around the world, including Eastern Europe and Mexico-by distinguished food writers Cheryl and Bill Jamison, who traveled for two years around the state talking with home cooks, chefs, barbecue experts, fishermen, and farmers. Chapters include “Real Pit-Smoked Bar-B-Q,” “Tamed Game,” “Farm-Fresh Vegetables,” “Eye-Popping, Heart-Thumping Breakfasts,” “Football Food,” and “Y'All-Come-Back Desserts. ”
Texas Monthly On ... Food
by Evan SmithFrom reviews of the newest, hippest restaurants in cities across Texas to stories about the comfort foods we all love, Texans have long relied on Texas Monthly to dish up some of the best writing about food in the Lone Star state. This anthology brings together twenty-eight classic articles about food in Texas and the culture that surrounds it-markets that purvey exotic and traditional foods, well-known chefs, tributes to the cooks and cookbooks of days gone by, and even a feature on how to open a restaurant. Many of the articles are by Patricia Sharpe, Texas Monthly's longtime restaurant critic and winner of the James Beard Journalism Award for Magazine Feature Writing without Recipes. Joining her are Texas Monthly editor Evan Smith and contributors Gary Cartwright, Jordan MacKay, Skip Hollandsworth, Pamela Colloff, Anne Dingus, Suzy Banks, Joe Nick Patoski, and Prudence Mackintosh.
Texas Seafood: A Cookbook and Comprehensive Guide
by PJ Stoops Benchalak Srimart StoopsThe abundance of seafood available from the northwest Gulf of Mexico includes hundreds of delicious species that are often overlooked by consumers. Celebrating this regional bounty, Texas Seafood showcases the expertise of longtime fishmongers and chefs PJ and "Apple Srimart" Stoops. Readers will find familiar fish like Red Snapper along with dozens of little-known finfish and invertebrates, including tunas, mackerels, rays, and skates, as well as bivalves, shrimps, crabs, and other varieties, many of which are considered “bycatch” (seafood that a fisher didn’t intend to catch), but are no more difficult to prepare and just as delicious as those commonly found at your local supermarket. The Stoopses provide a complete primer on sourcing these wild-caught delicacies, with fascinating details about habitats and life cycles as well as practical advice on how to discern quality. Texas Seafood concludes with simple, delectable recipes, many infused with the flavors of Apple’s Thai heritage. Dishes such as Steamed Curried Crab, Crispy White Shrimp, Escolar on a Grill with Green Mango Salad, Cast-Iron-Roasted Shortfin Mako Shark with Rio Grande Grapefruit, and Chicken-Fried Ribbonfish are just a few ways to savor the best of the Gulf.
Texas Seafood: A Cookbook and Comprehensive Guide
by PJ Stoops Benchalak Srimart Stoops&“A valuable compendium no matter where you live, Texas Seafood encourages you to explore uncommon varieties from your local fishmonger.&” —The Wall Street Journal The abundance of seafood available from the northwest Gulf of Mexico includes hundreds of delicious species that are often overlooked by consumers. Celebrating this regional bounty, Texas Seafood showcases the expertise of longtime fishmongers and chefs PJ and &“Apple Srimart&” Stoops. Readers will find familiar fish like Red Snapper along with dozens of little-known finfish and invertebrates, including tunas, mackerels, rays, and skates, as well as bivalves, shrimps, crabs, and other varieties, many of which are considered &“bycatch&” (seafood that a fisher didn&’t intend to catch), but are no more difficult to prepare and just as delicious as those commonly found at your local supermarket. The Stoopses provide a complete primer on sourcing these wild-caught delicacies, with fascinating details about habitats and life cycles as well as practical advice on how to discern quality. Texas Seafood concludes with simple, delectable recipes, many infused with the flavors of Apple&’s Thai heritage. Dishes such as Steamed Curried Crab, Crispy White Shrimp, Escolar on a Grill with Green Mango Salad, Cast-Iron-Roasted Shortfin Mako Shark with Rio Grande Grapefruit, and Chicken-Fried Ribbonfish are just a few ways to savor the best of the Gulf. &“By documenting in such detail what&’s below the surface in our Texas waters, [Texas Seafood] reveals a treasure. Not just for a local market but beyond: the national and even global market.&” —Edible Houston &“An important addition to every local foodie&’s culinary library.&” —Edible San Antonio
Texas Whiskey: A Rich History of Distilling Whiskey in the Lone Star State
by Nico MartiniTexas Whiskey tells the story of how whiskey from the Lone Star State is unlike whiskey being made anywhere else on the planet. Texas history runs deep, and the history of whiskey in the state is no exception. But the Texas whiskey scene, which emphasizes local corn and barrels made from trees grown in the state, has grown exponentially in the last 10 years, as this coffee table book about whiskey in the Lone Star State details.Texas Whiskey features:A collection of over 100 varied distillery profilesInterviews with expertsAll original photographyTips on how to determine if a whiskey you love is truly a Texas whiskeyLocals and tourists alike will discover new expressions that are sure to satisfy tastes as varied as Texas is large.
Textbook of Industrial Microbiology
by Renu AgrawalTextbook of Industrial Microbiology is a groundbreaking book encompassing the entire spectrum of industrial microbiology, filling a significant void in the field. From tracing its historical roots to exploring primary and secondary metabolites, down to downstream processing and product recovery, this book offers a cohesive narrative previously unavailable in a single resource. The meticulously structured chapters discuss the systematic journey of metabolites, covering the screening of microorganisms, preservation techniques, fermentation media, fermenters, and the significance of industrially vital secondary metabolites. It provides insights for industrialists, elucidating crucial process parameters essential for comprehending and optimizing microbial processes. This textbook serves as a great resource for undergraduate, and postgraduate students, researchers, industrialists, and technologists
Textbook of Nutrition in Health and Disease
by Kaveri Chakrabarty A. S. ChakrabartyThis textbook offers a concise, yet comprehensive account of human nutrition, food and nutrition-related health problems, based on the curricula of top universities around the globe. Nutrition is a multidisciplinary science, and as such, the book discusses various aspects of physiology, biochemistry, pathology, immunology, medicine, food science, and other fields related to nutrition, it focuses on the role of nutrition in the maintenance of health. The various chapters explore highly relevant issues, such as, addiction-related health problems, lifestyle-related disorders, social health problems and poor-maintenance of food hygiene and food safety. It also addresses the role of nutritional therapies for mental disorders, and includes an integrated perspective on cognition, oxidative stress and nutritional interventions in aging. Other topics include, the role of gut microbiota on human health, nutraceuticals as therapeutic agents and ketogenic diets. It also highlights malnutrition (protein energy malnutrition, starvation, malabsorption syndrome, eating disorders and overnutrition/obesity) and adipose tissue as an active endocrine organ. Moreover, it examines key concepts concerning the role of vitamins in the citric acid cycle (gluconeogenesis, ketogenesis, oxidative deamination and transamination) and precursors of coenzymes, as well as calorigenic hormones, appetite-stimulating/appetite-inhibiting hormones, anabolic and catabolic hormones affecting protein metabolism, and lipogenetic/lipolytic hormones.
Textbook of Obesity
by Sharon Akabas Sally Ann Lederman Barbara J. MooreTextbook of Obesity is designed to cover all of the essential elements concerning the etiology, prevention and treatment of obesity suitable for students in nutrition, dietetics and health science courses. Providing core knowledge for students is an essential and urgent requirement to ensure that those graduating will be properly equipped to deal with the high prevalence of overweight and obesity, currently affecting almost two-thirds of the population of the USA and with prevalence in much of the rest of the world rapidly catching up. This landmark text is organized into 5 parts comprising 27 chapters, each carefully written in a user-friendly style by experts in the area. Part I helps the reader to understand the scope and complexity of the problem of obesity. Part II focuses on obesity etiology. Part III examines the health consequences of obesity for both children and adults. Part IV discusses the challenge of assessing obesity in humans and offers insights into community factors that influence the risk of obesity. Finally, Part V dedicates 13 chapters to a discussion of a wide variety of obesity prevention and treatment interventions that are currently in use. Textbook of Obesity is an essential purchase for students and the many health professionals dealing with obesity on a day-to-day basis. A dedicated companion website features an extensive bank of questions and answers for readers to test their understanding, and all of the book's illustrations for instructors to download: www. wiley. com/go/akabas/obesity
Textbook of Pediatric Gastroenterology, Hepatology and Nutrition
by Stefano Guandalini Anil Dhawan David BranskiThis textbook provides a comprehensive and state-of-the-art overview of the major issues specific to the field of pediatric gastroenterology, hepatology, and nutrition. The first part of the book, Gastroenterology and Nutrition, presents in a systematic way the overall scope of issues encountered by children (newborn to teenagers) suffering from disorders of the gastrointestinal tract, pancreas and/or presenting nutritional issues. These chapters are structured in logical sections to facilitate consultation and include major topics ranging from congenital disorders to gastrointestinal problems of the newborn, infectious diseases of the gastrointestinal tract, and approach to nutritional problems in the various pediatric ages. The second part of the book, Hepatology, is articulated in a series of chapters which present a comprehensive review of congenital and acquired disorders of the biliary tract and liver. This section also includes a critical analysis of available diagnostic and therapeutic procedures and future perspectives. Written by experts in the field, Textbook of Pediatric Gastroenterology, Hepatology and Nutrition: A Comprehensive Guide to Practice constitutes a much needed, innovative resource combining updated, reliable and comprehensive information with agile consultation for a streamlined approach to the care of children with such disorders.