- Table View
- List View
Sam's Eats: Let's Do Some Cooking
by Sam WayLoved by more than 13 million followers for his recipe videos, Sam Way is your go-to guide to make deliciously simple gourmet-level food for every occasion. From a beautifully executed brunch to a quick mid-week dinner, the perfect sharing platters to an indulgent all-out feast with family and friends, this book is packed with delicious new recipes that celebrate bold flavors and fresh, seasonal produce, plus plenty of tips and hacks for quick fixes at home. With each chapter framed around one of Sam&’s signature &‘make from scratch&’ dishes, you&’ll find recipes for: PB&J Brioche French Toast Ultimate Mac and Cheese Gnocchi Carbonara Pork Ribs with Cucumber Slaw Korean Fried Popcorn Chicken Chicory, Blue Cheese & Grapefruit Salad Strawberry Cheesecake Ice Cream and more! This is restaurant-quality food made accessible and easy. Whether you love to host friends, want to impress on your next date night, or you&’re simply looking for new ways to use up the spare ingredients in your cupboards, Sam&’s Eats is your perfect kitchen companion. So, what are you waiting for? Let&’s do some cooking!
Sam's Eats - Let's Do Some Cooking: Over 100 deliciously simple recipes from social media sensation @SamsEats
by Sam WayAfter taking the social media world by storm and amassing over 13 million followers with his hypnotic recipe videos, Sam Way is ready to show you how to make tasty, gourmet food in the comfort of your own home. In Let's Do Some Cooking, Sam Way is revitalising home-cooking with a mouth-watering collection of flavourful and luxurious dishes to see you from a beautifully executed brunch to a quick mid-week dinner, the perfect sharing platters to an indulgent all-out feast with family and friends. Chapters Include:BRUNCHWEEKDAY MEALSQUICK PREP, SLOW COOKALL OUTSHARING PLATESSIDES & SALADSSWEET TREATSPacked with recipes that celebrate bold flavours and fresh, seasonal produce, plus plenty of tips and cheats for quick fixes at home, Sam brings creative and innovative culinary ideas for every occasion.With each chapter framed around one of Sam's signature 'make from scratch' dishes, you'll find everything from the ultimate mac 'n' cheese to miso roasted aubergine, a whole-roasted leg of lamb to mouth-watering meatballs, and quick no-churn ice creams to a decadent dark chocolate and sea salt mousse.So, what are you waiting for? Let's do some cooking!
San Antonio Beer: Alamo City History by the Pint (American Palate)
by Travis E. Poling Jeremy BanasBrewing history and beer culture permeate San Antonio. The Menger Hotel and its bar notoriously frequented by Teddy Roosevelt and his Rough Riders began as the city's first brewery in 1855. The establishment of San Antonio Brewing Association and Lone Star Brewery at the close of the nineteenth century began the city's golden age of brewing. Decades later, the Volstead Act decimated the city's brewing community. Only one brewery survived Prohibition. Those that bounced back were run out of business by imports coming in on the new railroad. The 1990s saw a craft comeback with the opening of the oldest existing brewpub, Blue Star Brewing Company. Today, San Antonio boasts a bevy of new breweries and celebrates its brewing heritage. Grab a pint and join authors Jeremy Banas and Travis E. Poling for a taste of Alamo City's hoppy history.
San Diego Italian Food: A Culinary History of Little Italy and Beyond (American Palate)
by Maria Desiderata MontanaAs ethnic neighborhoods in other cities assimilate to American life, the exuberant local flavor of San Diego's Little Italy remains both culturally and culinarily distinct. Tucked between Interstate 5 and San Diego Bay southeast of San Diego International Airport, the blocks surrounding the landmark Our Lady of the Rosary Roman Catholic Church contain many of the most notable eateries and gourmet cafes in "America's Finest City." Join Maria Desiderata Montana, a daughter of that Italian heritage and one of the city's most notable food writers, on this savory tour through the zesty Italian food traditions, businesses and recipes both in Little Italy and across San Diego.
The San Diego Restaurant Cookbook: Recipes from America's Finest City
by Ingrid CroceOver 260 fabulous recipes from some of the finest restaurants in San Diego, California
San Diego's Sunset Cliffs Park: A History (Landmarks)
by Kathy BlavattSunset Cliffs Park meanders along a mile and a half of San Diego's coastline, beckoning tourists and locals alike. These stunning cliffs inspired Albert Spalding, sportsman and visionary, to create a park in 1915 for all to enjoy. In the century since, many have left their mark, including the powerful Pacific Ocean. John Mills, an enterprising land baron, restored the original park, only to have it fall into neglect during the Depression and World War II. It became a popular spot for pioneering surfers and divers in the postwar boom, and the park's colorful landscape attracted artists and children. Join author Kathy Blavatt as she relates the many transformations of this beloved park and looks to its future.
San Francisco Beer: A History of Brewing by the Bay (American Palate)
by Bill Yenne Shaun O'SullivanThe story of beer in San Francisco is as old as the city itself. San Francisco had its first commercial brewery by 1847, two years before the gold rush, and went on to reign as the major brewing center in the American West through the nineteenth century. From the 1930s to the early 1950s, iconic San Francisco-based breweries Lucky and Acme owned the statewide California market. In the 1960s, Fritz Maytag transformed San Francisco's tiny and primitive Anchor Brewing into America's first craft brewery. Now, well into its fourth generation of craft breweries, San Francisco has seen more new breweries open in the second decade of the twenty-first century than were opened in the entire previous century, proving that tech is not San Francisco's only booming industry. Join local author and beer enthusiast Bill Yenne as he explores San Francisco's rich tapestry of beers and breweries that have made it a brewing capital in the West.
San Francisco Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the City by the Bay (San Francisco History, Cocktail History, San Fran Restaurants and Bars, Mixology, Profiles, Books for Travelers and Foodies) (City Cocktails)
by Trevor FelchMix up a taste of the City by the Bay and experience San Francisco without ever leaving home!Eating and drinking are always the topics of the day in this city that is unlike any other. With San Francisco Cocktails, you will be transported to the biggest small-town city in America.Inside, you will find: Easy-to-follow recipes sure to be crowd pleasersCocktail basics for your home bar, including glassware, tools, and spiritsChapters dedicated to your favorite San Francisco neighborhoodsProfiles on some of the most recognizable bars in San Francisco along with the cocktail recipes that make them stand outInterviews with local bartendersGorgeous, full-color photography gives you a taste of each cocktail long before you mix them up yourselfA list of songs and movies that will help you truly grasp the San Francisco experienceNo matter where you find yourself, San Francisco Cocktails is the perfect gift for cocktail lovers everywhere. This is the perfect guide for drinking like a true San Franciscan.
San Juan Noir (Akashic Noir #0)
by Mayra Santos-FebresLa capital de Puerto Rico entra la serie noir, editado por una de las autoras más conocidas de San Juan. “A welcomed addition to the publisher’s popular noir series, San Juan Noir has the distinction of being issued in two editions, English and Spanish, to more accurately reflect the Caribbean island’s bilingual culture. Editor Santos-Febres gathers a varied collection of stories she expects will ‘reveal a side of Puerto Rico otherwise obscured by the tourist trade and preconception.’” —NBC News Latino La serie noir ha hecho una marca fuerte en el Caribe con Havana Noir, Kingston Noir, Haiti Noir, y Trinidad Noir. Este volumen muestra el hecho que la isla del Puerto Rico no es totalmente playas arenosas y hoteles extravagantes. Mayra Santos-Febres es uno de los titanes literarios de la isla, y ella ha reclutado una lista estelar de compatriotas a contribuir. Cuentos nuevos por: Wilfredo J. Burgos Matos, Ernesto Quiñonez, Mayra Santos-Febres, José Rabelo, Luis Negrón, Yolanda Arroyo Pizarro, Ana María Fuster Lavín, Janette Becerra, Manolo Núñez Negrón, Tere Dávila, Edmaris Carazo, Alejandro Álvarez Nieves, Charlie Vázquez y Manuel A. Meléndez.
San Juan Noir (Akashic Noir #0)
by Mayra Santos-FebresPuerto Rico's capital city enters the Noir Series arena, meticulously edited by one of San Juan's best-known authors. “A welcomed addition to the publisher’s popular noir series, San Juan Noir has the distinction of being issued in two editions, English and Spanish, to more accurately reflect the Caribbean island’s bilingual culture. Editor Santos-Febres gathers a varied collection of stories she expects will ‘reveal a side of Puerto Rico otherwise obscured by the tourist trade and preconception.’” —NBC News Latino Akashic Books continues its groundbreaking series of original noir anthologies, launched in 2004 with Brooklyn Noir. Each story is set in a distinct neighborhood or location within the city of the book. Brand-new stories by: Wilfredo J. Burgos Matos, Ernesto Quiñonez, Mayra Santos-Febres, José Rabelo, Luis Negrón, Yolanda Arroyo Pizarro, Ana María Fuster Lavín, Janette Becerra, Manolo Núñez Negrón, Tere Dávila, Edmaris Carazo, Alejandro Álvarez Nieves, Charlie Vázquez, and Manuel A. Meléndez. Translated by Will Vanderhyden.
Sand Cakes
by Kallie GeorgeCome out for a day at the beach bakeshop with a creative little baker and her sweet, sandy treats in this adorable preschool picture book.Sand cake, Sun cake, Sprinkle-topped with rocks cake. Will you eat what I baked?A fun day at the beach means making some sweet treats to share with everyone! The main ingredient? Sand of course! No matter how yummy her rock-sprinkled cakes, seaweed pies and sea foam cream puffs look, this little beachside baker can&’t seem to get ANYONE to eat her sandy sweets. Even the seagulls turn their beaks up! Will she ever find a customer willing to give them a try?Buoyantly poetic, this funny and sweet picture book from author Kallie George, featuring endearing illustrations from Devon Holzwarth, is a read-aloud treat for readers of all ages.
Sanders Confectionery (Images of America)
by Greg TaskerFor more than 130 years, there has been no sweeter word in Detroit than Sanders. The venerable confectioner was once as much a part of Detroit's streetscape as the Big Three, Hudson's, and Coney Islands. Sanders was more than just an ice-cream and candy shop. A Detroit icon, it served a fountain of memories for generations. Detroiters stood two and three deep behind lunch counters for tuna or egg salad sandwiches, devil's food buttercream "bumpy"cake, hot fudge sundaes, and Sanders' signature dessert--hot fudge cream puffs. As Detroit boomed, so did Sanders. At its peak, the company boasted more than 50 stores, with its products available in as many as 200 supermarkets. The Sanders story began in Chicago, where Fred Sanders opened his first shop. A series of misfortunes prompted him to relocate to Detroit, where he began selling his confections on Woodward Avenue. Business grew steadily, and by the early 1900s, he had opened other shops along Woodward and elsewhere in Detroit. The Motor City nearly lost Sanders in the mid-1980s, but its desserts shops have begun resurfacing, thanks to another Detroit institution, Morley Brands LLC, which bought the Sanders brand.
Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from around the World
by null Sandor Ellix KatzFrom James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life&’s work—a cookbook destined to become a modern classic essential for every home chef."Sandor&’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation"Sandor Katz transposes his obsession with one of mankind&’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times"There is perhaps nobody more broadly knowledgeable and contagiously curious about the world&’s fermentation traditions than the effervescent Sandor Katz."—Civil Eats "It&’s a fantastic read for anyone."—Food52For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he&’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.In his latest book, Sandor Katz&’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods.This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through:• Detailed descriptions of traditional fermentation techniques• Celebrating local customs and ceremonies that surround particular ferments• Profiles of the farmers, business owners, and experimenters Katz has met on his journeysIt contains over 60 recipes for global ferments, including:• Chicha de jora (Ecuador)• Misa Ono&’s Shio-koji, or salt koji (Japan)• Doubanjiang (China)• Efo riro spinach stew (Nigeria)• Whole sour cabbages (Croatia)• Chucula hot chocolate (Colombia)Sandor Katz&’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz&’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world&’s most experienced and respected advocate of all things fermented."The Godfather of the Fermentation Revival . . . [Katz is] a globe-trotting mascot for the power of bacteria and yeast to create delicious food."—GQ"This international romp is funky in the best of ways."—Publishers Weekly&“Fascinating and full of delicious stuff. . . . I&’m psyched to cook from this book.&”—Francis Lam, The Splendid Table"[Katz is] rock in the fermentation world and a true inspiration of mine . . . making fermentation approachable and fun (as it should be)."—Brad Leone, Bon AppétitMore Praise for Sandor Katz:"His teachings and writings on fermentation have changed lives around the world."—BBC&“The fermentation movement&’s guru.&”—USA Today&“A fermentation master.&”—The Wall Street Journal
The Sandwich Swap
by Rania Al Abdullah Kelly Dipucchio<P>Lily and Salma are best friends. They like doing all the same things --jumping rope, drawing pictures, playing on the swings. And they always eat lunch together. <P>Sure, they don't eat the same lunch. Lily eats peanut butter and Salma eats hummus --but what's that between friends? <P>It turns out, a lot. And before they know it, it's a food fight. <P>Can Lily and Salma put aside their differences and save their friendship? Or will a sandwich come between them? <P>Her Majesty Queen Rania of Jordan and bestselling author Kelly DiPucchio tell a story inspired by Her Majesty's own childhood. Salma and Lily reach the true spirit of tolerance and acceptance. The smallest things can pull us apart--until we learn that friendship is far more powerful than difference. Ages 3-7
Sandwiches Cookbook
by Gooseberry PatchShredded chicken, pulled pork, BLT's...we've got all your favorite sandwiches, including some for dessert! You'll find quick & easy meal ideas in our Sandwiches cookbook like hearty Sunday morning sandwiches, chicken-cheddar wraps, bbq meatloaf sandwiches, over-stuffed pockets, deluxe ice cream sandwiches and more. In the back, you'll find a fun recipe card to copy & color plus a sweet gift tag for tucking thoughtful notes into lunch bags.
Sandwiches Without Bread: 100 Low-Carb, Gluten-Free Options!
by Daria PolukarovaLet these enticing photos and simple instructions persuade you to better your daily eating habits. Healthy, filling, and delicious, they are budget-friendly and adjustable to any diet. Whether you follow a Paleo, non-gluten, low-carbohydrate, or just an all-around healthy lifestyle, Sandwiches Without Bread is for you. Featuring one hundred creative recipes along with mouthwatering photographs, this book will appeal to both your appetite and your waistline. Instead of bread, sandwiches can be made as lettuce wraps, between scooped cucumber, apple slices, grilled eggplant or pineapple, and dozens of other substitutes?the options are endless. Recipes include: Smoked tofu banh mi Crispy one-bite cracker sandwiches Easy nori sandwich with butterfish Crab cucumber roll-ups Zucchini panini Pesto chicken halloumi sandwich Lentil pancake sandwich with herbed mushrooms Cauliflower breakfast cups So many more!
Sanpuru: Japan's Fake Food (Fountas & Pinnell Classroom, Guided Reading Grade 5)
by Gemma Rymer Dusan LakicevicEating Around the World It's fun to experience different cultures when you travel or read a book. Things can be very different from what you know, including the sights to see, the way people speak, and the food. The food in this book is delicious but some of it may be unfamiliar. Find out how and why in this delightful graphic text about a true story of one family's trip to Japan. NIMAC-sourced textbook
Santa Fe Flavors: Best Restaurants And Recipes
by Anne HillermanThe New York Times bestselling author and restaurant critic takes readers on a foodie tour of Santa Fe—complete with recipes from more than 50 restaurants. A city known for fine dining, Santa Fe boasts many wonderful restaurants, from famous gourmet establishments to delicious mom-and-pop diners. In Santa Fe Flavors, restaurant critic Anne Hillerman takes connoisseurs on a whirlwind tour through some of the city&’s most delectable eateries. Along with recommendations on where to find truly memorable meals, Hillerman also provides diners the chance to re-create some of their favorite dishes with recipes contributed by restaurant chefs. Hillerman takes readers inside more than fifty restaurants, introducing both celebrated and undiscovered chefs. Featured restaurants include Bobcat Bites, El Farol, The Pink Adobe, Blue Heron at Sunrise Springs, Coyote Cafe, Geronimo, Trattoria Nostrani, and more.
Santa's North Pole Cookbook
by Jeff GuinnIn this one-of-a-kind Christmas cookbook, Saint Nicholas himself invites readers to pull up their chairs to his dining table at the North Pole and enjoy a bounty of his most cherished holiday recipes. Featuring classic American holiday dishes as well as mouthwatering Christmas fare from all over the world-Santa's favorite finds from his extensive travels-Santa's North Pole Cookbook offers an abundance of holiday meals that are as delicious as they are rich in Christmas tradition. With more than seventy classic Christmas recipes from German Christmas Goose with Cabbage and Potato Dumplings and Santa's Favorite Rosemary Turkey to Christopsomo (the traditional Greek holiday bread that children decorate with dough designs before baking) and English Christmas Plum Pudding, Santa's North Pole Cookbook is a must-have for anyone who delights in preparing delectable, yet easy-to-make holiday food for their family. Santa also tells the fascinating lore of the celebration of the winter solstice and the festivities of Christmas, sharing with readers the wonderful stories about how and where he personally encountered these toothsome delicacies in his yuletide travels. Full of appetizers, side dishes, main courses, beverages-and, of course, desserts!-Santa's North Pole Cookbook guides readers in creating special holiday meals for their loved ones at Christmastime.
Santo Remedio: Entalla / Doctor Juan's Top Home Remedies. Entalla, Weight Loss Program
by Dr. Juan RiveraLanzado en 2021, Entalla de Santo Remedio es un sistema integral de pérdida de peso, desarrollado y patentado para brindar a los hispanos un enfoque programático para la pérdida de peso y para lograr un estilo de vida más saludable. Creado por el doctor Juan Rivera, Entalla está diseñado para combinar productos patentados para perder peso, planes de dieta personalizados y recetas diseñadas por nutricionistas para facilitar el control del peso y mejorar la salud en general de los hispanos. El libro Santo remedio Entalla es un complemento del programa, una manera organizada de tener siempre a mano todo el plan, de comienzo a fin. El libro se divide en tres partes: Un cuerpo saludable y en su talla: que explica qué es y en qué consiste el programa Entalla y sus tres fases: limpieza, pérdida de peso y mantenimiento 7 aliados para lograr tu meta y sus santos remedios: Nos brinda los santos remedios para aprovechar al máximo los siete aliados para estar en talla. Recetas saludables: 72 deliciosas recetas para desayunos, almuerzos, meriendas y cenas.
Sapori del Québec: Cucina tipica
by Yves Patrick BeaulieuQuesta è una raccolta di ricette tramandate di generazione in generazione da chi ha dovuto - e saputo - impiegare i prodotti del territorio in cui viveva: piatti cucinati in una regione chiamata Abitibi, colonizzata solo ai primi del ‘900, e altri appartenenti alla cucina dell’intera provincia del Québec.
Sara Foster's Southern Kitchen
by Sara Foster Lee SmithSara Foster's love of Southern fare began in her Granny Foster's Tennessee kitchen. There, the combination of down-home comfort, fresh-from-the-farm ingredients, and dedicated preparation hooked her for life. Now the award-winning cookbook author and restaurateur serves up nearly two hundred contemporary interpretations of classic dishes--Shrimp Jambalaya, Slow-Roasted Pulled Pork Butt, Cheesy Grits Casserole; refreshing drinks, including Mint Juleps and Sweet Tea; and such satisfying breakfasts as Country Ham and Hominy Hash. And a table wouldn't be Southern without the sides--Skillet-Fried Corn, Creamy Potato Salad, and Arugula Pesto Snap Beans. Be sure, too, to save room for Molasses-Bourbon Pecan Pie and Freestyle Lemon Blackberry Tart.From revealing the secret to fluffy buttermilk biscuits to giving us ideas for swapping out ingredients to accommodate any season, from providing tips for frying up chicken like a true Southerner to detailing barbecue fundamentals that put you on par with any pitmaster, Foster's helpful sidebars ensure that your dishes will turn out perfect every time. You'll also get expert tips on the essential equipment (cast-iron skillets, griddles, casserole dishes) and the ingredients no Southern pantry should be without (from stone-ground grits to Carolina Gold rice). As a bonus, Foster offers her "Sidetracked" feature, profiles of tried-and-true roadtrip destinations throughout the South where you can find the best fried catfish, barbecued brisket, big breakfast plates, and more. And finally, Foster's lessons in pickling and canning guarantee that you can enjoy your favorite flavors all year round. With its handy list of resources and Southern pantry essentials, and entertaining stories, Sara Foster's Southern Kitchen is an all-inclusive collection of Southern cooking in which simple feasts meet artisanal ingredients, traditional tastes meet modern methods, and fantastic flavors make every bite a succulent mouthful of Southern comfort.From the Hardcover edition.
Sara Moulton's Everyday Family Dinners
by Sara MoultonSara Moulton may be a professional chef and television personality, but she&’s also a working mother who has to get dinner on the table for her husband and kids every night. In Sara Moulton&’s Everyday Family Dinners, she shares more than two hundred new family-tested, family-pleasing recipes—whether you&’re new to the kitchen or just looking for a way to spice up your recipe repertoire, Sara&’s carefully tested recipes are a great place to start.Chicken Saltimbocca with Artichoke Sauce is a welcome change of pace, while Oven-Fried Fish Sticks are a lighter update of a kid-friendly classic. If you’re looking to experiment with new ingredients and cuisines without venturing beyond your local grocery, the Korean-inspired Clay Pot Vegetable Stew and Sara’s take on Vietnamese Bahn Mi make it easy to try global flavors. For a quick, pulled-from-the-pantry meal, try Polenta Lasagna or BLT and Egg Pie. Shake things up and serve appetizers like Pork Sliders, Asian Style, and Manchego-Stuffed Figs Wrapped in Bacon for dinner, or declare Sandwich Night and serve Picadillo Sloppy Joes. If you have a vegetarian in the family or you’re just trying to economize, flip to the chapter on vegetarian mains for recipes for delicious and nutritious fare like Tortilla Pizza or Rustic Potato and Greens Pie. For dessert there’s Butterscotch Pudding Cake, Warm Chocolate Cheesecake, and much more. And finally, on Sunday, when you have a little more time to cook, there is a chapter for comfort food that will cure the end-of-the-weekend blues and get the week started right. Perhaps most important to the overscheduled home cook, Sara’s recipes help you cook smarter, faster, and cleaner. Each recipe lists cooking and preparation times, and easy-to-follow instructions streamline the process by integrating prep and cleanup into each step. Sidebars on shopping, storing, preparing, and serving share the tips Sara has collected over many years of answering questions from home cooks across the country. Creative, crowd-pleasing, and fuss free, the recipes in Sara Moulton’s Everyday Family Dinners make family dinner a pleasure for everyone.
Sara Moulton's Home Cooking 101: How to Make Everything Taste Better
by Sara MoultonThe ultimate everyday cookbook you'll turn to again and again. Like her mentor Julia Child, Sara Moulton believes that with the right guidance anyone can become a good cook. After all, great home cooking is in the details. Having the proper tools, understanding temperature and cooking time, and knowing how to balance flavors are simple skills that elevate everyday meals. In Sara Moulton's Home Cooking 101, Sara teaches readers how to a make good dish taste even better. This invaluable guide is packed with essential techniques, expert tips, and practical advice to sharpen your sense of taste and cultivate confidence in the kitchen. With wit and wisdom, Sara guide readers through the fundamentals, then offers 150 hit recipes to illustrate, step-by-step, the time-tested methods that make each so delicious. You'll learn to navigate your stove, season like a pro, and add umami to a dish while discovering new ideas for weeknight dinners. A stellar cast of guest chefs - including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Joanne Chang, and Marc Vetri - also contribute favorite recipes and in-depth lessons on everything from successful stir-frying to choosing the right steaks. Approachable for beginners and inspiring for home cooks of all levels, this is a cookbook you'll want to keep handy on your kitchen shelf.
Sarcopenia: Molecular, Cellular, and Nutritional Aspects
by Dominique Meynial-DenisSarcopenia: Molecular, Cellular, and Nutritional Aspects describes the progressive loss of skeletal muscle mass and strength, defined by Rosenberg in 1997 as a hallmark of aging and referred to as &“sarcopenia.&” As life expectancy continues to increase worldwide, sarcopenia has become a major public health issue. The condition worsens in the presence of chronic diseases accelerating its progression. Sarcopenia is not considered to be &“a process of normative aging&” but according to the International Classification of Disease, Tenth Revision, Clinical Modification (ICD-10-CM), as a disease. As sarcopenia is an ineluctable process, prevention and management are the only options to promote healthy aging; these actions should perhaps be taken during youth. <p><p>Included in this book: <li>Features essential information on sarcopenia, its current definition, and molecular and cellular aspects of this disease <li>Discusses the development of physical frailty, a complication of sarcopenia, and predicts its occurrence in the older population <li>Presents alterations in muscle protein turnover and mitochondrial dysfunction in the aging process <li>Provides data on the negative involvement of sarcopenia in certain chronic diseases <li>Describes presbyphagia or age-related changes in the swallowing mechanism in older people <li>Details possible strategies to combat muscle wasting in healthy older adults and their limits <p><p>This book features information collected from pioneers or experts on human aging from around the globe, including Europe, Brazil, Canada, Japan and the United States. It is a valuable source of information for nutritional scientists, medical doctors, sports scientists, food scientists, dietitians, students in these fields, and for anyone interested in nutrition. We hope this book provides a better understanding of sarcopenia which inevitably occurs with aging without weight loss. Moreover, this book will supply information outlining strategies to prevent or limit muscle wasting due to normal aging in order to promote successful aging.