- Table View
- List View
The Fresh Honey Cookbook: 84 Recipes from a Beekeeper's Kitchen
by Laurey MastertonIndulge your sweet tooth all year long with honey’s many seasonal flavors. Use avocado honey to add depth to April’s baby carrots; spice up your July peaches with sourwood honey; and add some cranberry honey to November’s Thanksgiving spread. This delightful book is filled with bits of honey lore and beekeeping history to sweeten your exploration of the varied and delicious ways you can use honey every day.
The Fresh Table: Cooking in Louisiana All Year Round
by Helana BrigmanLouisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and �touff�e are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare -- seafood, sausage, tomatoes, peppers, and plenty of spices -- pairing these elements with advice about stocking one's pantry, useful substitutions for ingredients, and online resources for out-of-state cooks. Brigman equips every kitchen from New Orleans to New York with information about how to serve Louisiana cuisine all year round. For each season The Fresh Table provides an irresistible selection of recipes like Petite Crab Cakes with Cajun Dipping Sauce, Rosemary Pumpkin Soup served in a baked pumpkin, Fig Prosciutto Salad with Goat Cheese and Spinach, Grilled Sausage with Blackened Summer Squash, Blueberry Balsamic Gelato, and Watermelon Juice with Basil. Brigman introduces each recipe with a personal story that adds the last ingredient required for any Louisiana dish -- a connection with and appreciation for one's community.
The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make in Your Electric Pressure Cooker
by Megan GilmoreEating healthy gets a whole lot easier with this delicious collection of 75 recipes--each one photographed--for nutritious and satisfying meals made quickly in your electric pressure cooker, all developed by a certified nutritionist and cookbook author for maximum health and flavor.In The Fresh and Healthy Instant Pot Cookbook, Megan Gilmore presents recipes that use easy-to-find, whole-food ingredients for simple weeknight meals from morning to night--through the revolutionary cooking power of the Instant Pot, an electric, programmable multicooker. There are gluten-free options for each recipe, and all recipes are free of refined sugar and many of the most common food allergens, yet don't scrimp on flavor. With dishes like Korean Chicken Bowls, Eggplant Parmesan Bake, Peanut Butter Crunch Granola Bars, Flourless Banana Oat Bread, and One-Pot Chocolate Cake and Frosting, following a healthy diet while enjoying your favorite whole foods has never been more achievable. Every recipe is photographed in this highly visual and information-rich collection, and also includes nutritional information (calories, fat, carbs, fiber, and protein) and detailed timing for prep, coming to pressure, cook time, and release time.
The Friendly Vegan Cookbook: 100 Essential Recipes to Share with Vegans and Omnivores Alike
by Michelle Cehn Toni OkamotoThe founder of World of Vegan and the author of Plant-Based on a Budget have teamed up to create the ultimate kitchen resource for longtime vegans and the veggie-curious alike, with 100 foolproof, flavor-forward recipes. Eating vegan doesn't have to mean a lifetime of bland veggie burgers and boring salads—nor does it have to make every shared meal a source of stress. As all plant-based cooks know, when it comes time to please a crowd, the pressure in on. You want to serve delicious, memorable dishes, and you're also well-aware that many will be skeptical of vegan food measuring up to their favorites. Enter Michelle Cehn and Toni Okamoto, longtime friends and two of the most trusted figures in the online vegan community. Through their popular food blogs, videos, podcast, and cookbooks, the two have helped millions of people make living vegan easy, fun, and delicious. Michelle and Toni share 100 amazing recipes for satisfying meals, snacks, and treats, designed for both the veggie-curious and longtime vegans looking for a trusted recipe resource. In The Friendly Vegan Cookbook: 100 Essential Recipes to Share with Vegans and Omnivores Alike, you'll find rigorously tested, no-fail recipes including favorites such as: Fettuccine Alfredo Sushi Pot Pie Breakfast Burritos Pop Tarts Chocolate Mousse Cinnamon Rolls Mac 'n' Cheese Corn Chowder Chewy Brownies Michelle and Toni also share their go-to kitchen tips to make meal planning a breeze, helpful shopping lists, and directions for making your own staples—nut milks, dressings, pasta sauces, and breads. The Friendly Vegan Cookbook is filled with meals that will become your new favorites and go-to staples for when you have meat-eaters to impress. Because amazing food should be shared.
The Friendsgiving Handbook
by Emily StephensonA short, sweet, and stress-free guide to celebrating with friends, featuring twenty-five delicious recipes that cover every part of a Thanksgiving meal. The popularity of Friendsgiving celebrations grows every year, and whether it&’s because of that weird uncle or the distance between your home and mom&’s table, The Friendsgiving Handbook is here for those who aspire to take part. With twenty-five delicious recipes—from Simple but Classic Roast Turkey and Garlic-Miso Gravy, to Sautéed Brussels Sprouts with Pine Nuts and Concord Grape Pie—this cookbook encourages home chefs to attempt the classics or experiment with something new. It is packed with helpful advice on planning ahead, decorating a table, and creating an oven schedule. This guide is essential for hosting a Thanksgiving celebration, whether a potluck or a sit-down affair, with your family of choice. &“With this honest, smart, and encouraging guide, anyone can—and should!—host Friendsgiving. In 10 years of hosting, Emily Stephenson has seen it all, road testing the strategies and whittling down the best recipes for the happiest holiday of the year with your chosen family.&” —Kristen Miglore, author of Food52&’s Genius Recipes and Genius Desserts
The Frog Commissary Cookbook
by Anne Clark Steven PosesOriginally published in 1985, The Frog Commissary Cookbook is a bestseller beloved by home cooks. This classic tome culls recipes from The Frog and Commissary restaurants "from everyday favorites like Commissary Carrot Cake and Vegetarian Chili to more eclectic fare like Stir-fried Duck with Chinese Sausage."
The Frugal Foodie Cookbook
by Lynette ShirkThe recession has put a lot of strain on the grocery bill, especially for those with families or friends to feed. But that doesn't mean having to skip gourmet food and a balanced diet. Noted chef and "four-star frugal gourmet" Lynette Shirk shows readers how to creatively and cleverly use ingredients and leftovers to produce wonderful inexpensive meals for any occasion. This book has everything, from roasting coffee at home to concocting inexpensive crave-worthy casseroles to whipping up snacks on a shoestring. Chapters include "Bankable Breakfasts," "Lunch for Less," and "Dinner on a Dime," and feature irresistible recipes from Shaved Shrimp Rolls and Gourmet PBJ to an "Exponential Chicken" that stretches the bird over five different courses. With hundreds of delicious dishes and expert advice (including fun ideas for serving), The Frugal Foodie Cookbook keeps hungry readers living well and eating better.
The Frugal Foodie Cookbook: 200 Gourmet Recipes for Any Budget
by Alanna KaufmanGrilled Peach & Shrimp CrostiniColorful Risotto-Stuffed PeppersButternut Squash & Apple SoupCooking great meals at home doesnÆt have to cost a fortune. Written by two foodies who refused to let their eat-in kitchen or tiny budget disappoint their taste buds, this creative collection proves you donÆt have to be wealthy to enjoy fine food! Alanna Kaufman and Alex Small, founders of the popular blog TwoFatAls.com, offer you 200 mouthwatering recipes that will please their palates and their pocketbooks, such as:Pomegranate Fig BitesBalsamic Grilled ArtichokesHoney-Thyme Pear & Goat Cheese SandwichesSeared Tuna with FennelApricot Brandy-Baked French Toast, and more!Complete with tips on how to affordably stock and maintain a frugal pantry, as well as price breakdowns for each serving, this cookbook shows how to eat wellùwithout breaking the bank!Complete with tips on how to affordably stock and maintain a frugal pantry, as well as price breakdowns for each serving, this cookbook shows how to eat wellùwithout breaking the bank!
The Frugal Housewife (American Antiquarian Cookbook Collection)
by Lydia Maria ChildA collection of recipes, household hints, and thrifty tips that paints a fascinating portrait of American home life nearly two centuries ago. Published in 1829 in Boston, The Frugal Housewife was written by one of the foremost female writers and social reformers of her time, Lydia Maria Child. The charming collection of recipes and tips for homemakers of the early nineteenth century emphasized frugality in the kitchen and self-reliance in the household—making this work wildly popular in its day, with more than thirty-five printings. Much of the content is still relevant today in the first American cookbook to emphasize the themes of thrift and economy in the kitchen. Considered a &“must-read&” for every new bride in its time, The Frugal Housewife offered simple recipes such as Apple Pie, Corned Beef, Gingerbread, Indian Cakes, and Pie Crust, but also included advice on parenting, cleaning, and medical problems, and numerous practical, Yankee-straightforward tips for saving money. Not just a collection for antiquarians, The Frugal Housewife is a fascinating work that will delight modern-day readers with its quaint but still usable recipes and tips. This edition of The Frugal Housewife 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 lives 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 comprises approximately 1,100 volumes
The Frugal Housewife (American Antiquarian Cookbook Collection)
by Susannah CarterThe Frugal Housewife, or Complete Woman Cook was the only cookbook published in the United States during the 50-year period before publication of American Cookery by Amelia Simmons—the first truly American cookbook. Originally published in the United Kingdom, Susannah Carter&’s work was hugely successful, and after achieving best-seller status in that market, it was published for an American audience. Again, it was well-received, this time by colonial housewives. The first American printing actually included plates engraved by Paul Revere. The Frugal Housewife contains a fascinating array of recipes including: Baked Indian Pudding, Eel Pie, Peach Sweetmeats, Maple Beer, Method of Destroying the Putrid Smell which Meat Acquires during Hot Weather, and Spruce Beer out of Shed Spruce. The cookbook and author Carter are credited with influencing author Amelia Simmons, who wrote the first American-specific cookbook, but the The Frugal Housewife, or Complete Woman Cook is historically significant in its own worth as well for its recipes, social information, and time period when it was published. Later US editions included some Americanization for New World ingredients and methods. This edition of The Frugal Housewife, or Complete Woman Cook 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 Frugal Housewife: Wherein The Art Of Dressing All Sorts Of Viands, With Cleanliness, Decency, And Elegance, Is Explained In Five Hundred Approved Receipts (classic Reprint) (American Antiquarian Cookbook Collection)
by Susannah CarterThe Frugal Housewife, or Complete Woman Cook was the only cookbook published in the United States during the 50-year period before publication of American Cookery by Amelia Simmons—the first truly American cookbook. Originally published in the United Kingdom, Susannah Carter&’s work was hugely successful, and after achieving best-seller status in that market, it was published for an American audience. Again, it was well-received, this time by colonial housewives. The first American printing actually included plates engraved by Paul Revere. The Frugal Housewife contains a fascinating array of recipes including: Baked Indian Pudding, Eel Pie, Peach Sweetmeats, Maple Beer, Method of Destroying the Putrid Smell which Meat Acquires during Hot Weather, and Spruce Beer out of Shed Spruce. The cookbook and author Carter are credited with influencing author Amelia Simmons, who wrote the first American-specific cookbook, but the The Frugal Housewife, or Complete Woman Cook is historically significant in its own worth as well for its recipes, social information, and time period when it was published. Later US editions included some Americanization for New World ingredients and methods. This edition of The Frugal Housewife, or Complete Woman Cook 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 Fruit Cure: The story of extreme wellness turned sour
by Jacqueline AlnesHow one woman&’s search to regain her health led her to the troubling outer fringes of the Queensland wellness industry. A university athlete, Jacqueline Alnes&’s season was cut short by a series of inexplicable neurological symptoms. What started with a cough escalated to a collapse on the track and months of episodes that stole her ability to walk and even speak. Two years after quitting the team to heal, Alnes&’s symptoms returned with a severity that led to months in a wheelchair but left doctors mystified. Desperate for answers, she turned to an online community centred around two wellness gurus – Queensland&’s &‘Durianrider&’ and his then-girlfriend &‘Freelee the Banana Girl&’ – who claimed that a strict, all-fruit diet could cure conditions like depression, addiction, anxiety and vision problems. Alnes wasn&’t alone. From all over the world, people in pain, doubted or dismissed by medical authorities, or seeking a miracle diet, turned to fruit in hope of a cure. In The Fruit Cure, Jacqueline Alnes takes readers on a spellbinding and unforgettable journey through the fringe world of fruitarianism. A powerful personal narrative, it is also a damning inquiry into the sinister strains of wellness culture that prey on people&’s vulnerabilities through schemes, scams and diets masquerading as hope.
The Fruit Hunters: A Story of Nature, Adventure, Commerce, and Obsession
by Adam Leith GollnerDelicious, lethal, hallucinogenic and medicinal, fruits have led nations to war, fueled dictatorships and lured people into new worlds. An expedition through the fascinating world of fruit, The Fruit Hunters is the engrossing story of some of Earth's most desired foods. In lustrous prose, Adam Leith Gollner draws readers into a Willy Wonka-like world with mangoes that taste like piña coladas, orange cloudberries, peanut butter fruits and the miracle fruit that turns everything sour to sweet, making lemons taste like lemonade. Peopled with a cast of characters as varied and bizarre as the fruit -- smugglers, inventors, explorers and epicures -- this extraordinary book unveils the mysterious universe of fruit, from the jungles of Borneo to the prized orchards of Florida's fruit hunters to American supermarkets. Gollner examines the fruits we eat and explains why we eat them (the scientific, economic and aesthetic reasons); traces the life of mass-produced fruits (how they are created, grown and marketed) and explores the underworld of fruits that are inaccessible, ignored and even forbidden in the Western world. An intrepid journalist and keen observer of nature -- both human and botanical -- Adam Leith Gollner has written a vivid tale of horticultural obsession.
The Fruits We Eat
by Gail GibbonsBerries, apples, melons, and grapes; oranges, grapefruits, bananas -- yum! This scrumptious picture book, a companion to The Vegetables We Eat, offers youngsters an inviting, information-packed cornucopia of favorite fruits. Gail Gibbons combines a clear, simple text with her signature illustrations to present fruit facts galore: the parts of fruits, where and how they grow, harvesting, processing, where to buy them, and how to enjoy them as part of a healthy diet.
The Fruits We Eat (New & Updated)
by Gail GibbonsFrom #1 science writer for kids Gail Gibbons, learn everything about the delicious fruits you eat with this new and updated edition.Berries, apples, melons, and grapes; oranges, grapefruits, bananas -- yum! This scrumptious, updated picture book, a companion to The Vegetables We Eat, offers youngsters an inviting, information-packed cornucopia of favorite fruits.Gail Gibbons combines a clear, simple text with her signature illustrations to present fruit facts galore: the parts of fruits, where and how they grow, harvesting, processing, where to buy them, and how to enjoy them as part of a healthy diet.
The Full Diet Cookbook: Over 100 delicious recipes to lose weight, feel energised and live life to the full
by Dr Saira HameedCook delicious, satisfying and fuss-free meals all while losing weight and gaining energy - all with the companion cookbook to the Sunday Times bestseller, THE FULL DIET'The science behind the NHS's best weight-loss plan' THE DAILY TELEGRAPH'At last! A weight loss plan ANYONE can stick to. Revolutionary' MAIL ON SUNDAY on The Full Diet__________Based on the pioneering NHS weight loss programme, The Full Diet Cookbook combines the latest science behind achievable, lasting weight loss with fresh, healthy ingredients to create simple and satisfying recipes for sustainable weight loss.With over 100 delicious, fuss-free recipes, this book is packed with inspirational ideas for main meals, sides, on-the-go portable choices, vegetarian and vegan options, and celebratory dishes to be enjoyed with friends and family.Inside you'll find healthy and delicious recipes such as . . .- Full avo-salsa burrito- Halloumi and vegetable traybake- Golden buttermilk chicken popcorn- Salmon rainbow parcels- Classic roast chicken with sausage and sage stuffing- Miso roasted aubergine and broccoli- Cinnamon nut crunch apple crumbleFeaturing sample menus, practical guidance on following the programme as well as tips and advice for maximising your ingredients, with The Full Diet Cookbook you will be eating beautiful, satisfying and exciting food - that's also clinically proven to help you lose weight and feel great.__________'The Full Diet Cookbook is here to help you lose weight and maintain it with delicious, easy recipes for any occasion' Chat SpecialPRAISE FOR THE FULL DIET:'This book is fantastic. It is evidence based and contains information from a real expert. Everyone interested in health and nutrition should read it!' Dr Louise Newson, leading menopause specialist'Finally! A diet book that is about so much more . . . A true wellness tool for anybody looking to improve their physical and mental health' Lauren Mishcon & Nicole Goodman, Self Care Club podcast'There is so much to love about The Full Diet. It's empowering, evidence-based and kind . . . I will be recommending to any of my patients who I think might benefit' Dr Chris van Tulleken, doctor, author and TV presenter
The Full Plate: Flavor-Filled, Easy Recipes for Families with No Time and a Lot to Do
by Ayesha CurryNEW YORK TIMES BESTSELLER Enjoy family-friendly recipes that are ready in no time, when you've got no time, from New York Times bestselling author, online phenomenon, and TV star Ayesha Curry. Ayesha Curry knows what it's like to have so much on your plate you can barely think about dinner. But she also knows that finding balance between work and family life starts with gathering around the table to enjoy a home-cooked meal. The Full Plate brings the best of Ayesha's home kitchen straight to you, with 100 recipes that are flexible and flavorful and come together in less than an hour. You'll find sheet pan dinners and crowd-pleaser pastas, hearty salads and healthy updates to takeout favorites, and fresh spins on classic dishes-plus kid-friendly meals, desserts, and sides (and a few beverages just for the adults). Recipes include:Mushroom Tacos with Avocado CremaHot Honey Chicken SandwichesCrab BucatiniSheet Pan Pork ChopsGuava Ginger Ice CreamSpicy Margaritas, and more
The Full-Body Fat Fix: The Science-Based 7-Day Plan to Cool Inflammation, Heal Your Gut, and Build a Healthier, Leaner You!
by Stephen PerrineDiscover a groundbreaking new way of eating that can reverse inflammation, heal your gut, and improve your overall health, fitness and athletic performance—in just one week—while setting you on the path to easy, sustainable weight loss for life!Journalist and bestselling author Stephen Perrine reveals how in his intensely researched, yet simple and engaging new book, The Full-Body Fat Fix. With a unique blend of humor and science, Perrine explains how chronic inflammation and an unhealthy microbiome are the underlying causes of weight gain, and how classic “dieting” strategies—like cutting calories, eliminating certain foods or only eating during specific times—actually undermine our weight-loss goals. The new science of weight management is more exciting and delicious than we ever imagined. Simply by eating a greater variety of plant-based foods—at least 30 different plants each week, including vegetables, fruits, whole grains, seeds, nuts, herbs and legumes—and not getting stuck with the same old “healthy” foods again and again, science shows we can bring healing back to our guts, turn off the mechanisms that cause inflammation and reduce our risk of obesity and its related diseases. In Perrine’s hands, this trick is as easy as it is delicious, starting with “The Fire Fightin’ Five,” a yummy combination of five meals and snacks (including pizza!) that will give you 30 unique plants—effortlessly! And with his 7-Day Challenge, you’ll be able to track and maximize your dietary goals—and make a game out of healthy eating and weight loss. (How many different plants can you eat? Can you squeeze in more than your friends and family?) To make it even easier, dozens of recipes populate the book, each one as enticing as the next.Weight loss has never been as fun, as delicious, or as easy to enjoy.
The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes
by Kristina Carrillo-BucaramThe must-have book for FullyRaw fans or anyone who wants to explore a raw-foods vegan diet to lose weight, gain energy, and improve overall health and wellness The Fully Raw Diet offers a 21-day plan to help people enjoy a clean, plant-based, healthful approach to eating. Kristina Carrillo-Bucaram transformed her own health by eating vegetables, fruits, nuts, and seeds--100% fresh, raw, and ripe--and she is now the vivacious, uber-healthy founder of the FullyRaw brand. Her ten-year success with this lifestyle inspires thousands via social media, and her 21-day FullyRaw Video Challenge on YouTube in 2014 dramatically grew her fan base. This book shares her advice and will correspond to a new video challenge, with meal and exercise tips, recipes, and vivid photos. Fans will love the smoothies, salads, main dishes, and desserts, such as Lemon-Ginger Blast, Spicy Mango Basil Salad, Yellow Squash Fettuccine Alfredo, Melon Pops, and Caramel-Apple Cups.
The Furious Method: The Sunday Times bestselling guide to a healthier body & mind
by Tyson FuryAS SEEN ON NETFLIX'S AT HOME WITH THE FURYSTHE SUNDAY TIMES BESTSELLING AND AWARD-WINNING AUTHOR________________________________________PICK YOURSELF UP OFF THE CANVAS.TRANSFORM YOUR BODY AND MIND.MAKE YOUR COMEBACK.________________________________________'Tyson's story ranks as one of the greatest comebacks ever. Not just in sport.' Telegraph'Full of tips on getting physically and mentally fitter ... a great antidote to battling lockdown blues.' Evening StandardFrom weighing twenty-eight stone and fighting a deep depression, to his amazing return to heavyweight champion of the world, Tyson opens up and share his inspiring advice and tips on diet, exercise regime, and his incredible journey back to a healthier body and mind.Frank, accessible and inspiring, The Furious Method is a feel-good and motivating tonic, full of inspirational advice for readers on how we can all improve our physical and mental health. And how we can all create a champion mind-set.Whatever your starting point or past set-backs, Tyson will show you how you can make your own comeback and start living your life to the fullest - fighting fit, mentally restored, and stronger than ever.________________________________________'King of the ring ... king of how to make a regime work for you. [Passes] on the message without preaching, without lecturing' Chris Evans'It's a very positive book, it's got some incredible things in here ... [this] book will help so many people' Roman Kemp'A number of very useful tips ... A great example to anyone' Phillip Schofield'It's a very open, honest book ... I think the advice in it is great.' Susanna Reid'It's a great read ... a great book' Piers Morgan'There's great humour in the book ... This is my favourite interview we've ever done' Holly Willoughby'Inspirational ... must-have gift for Christmas' Alan Brazil'The Furious Method is a feel-good and motivating tonic, full of inspirational advice for readers on how we can all improve our physical and mental health.' The Sportsman
The Fuss-Free Toddler Cookbook: Mealtimes Made Easy with Healthy Recipes for the Whole Family
by Barbara LampertiOne meal for the whole family—the ultimate toddler cookbook for picky eatersFamily meals with a picky toddler can be more food fights than fun—or the same five foods on repeat. Your days as a short order cook are over with The Fuss-Free Toddler Cookbook. This family-friendly toddler cookbook is your guide to delicious meals with simple adaptations that will please the little ones and the big ones.Learn how a toddler can love the same foods that adults do just by changing a few simple things like cutting a tomato into a heart, or blending a chunky soup into a smoother one. In addition to tons of fun recipes, you'll find great suggestions in this toddler cookbook for including your kids in the cooking process to make dinnertime a true family event.The Fuss-Free Toddler Cookbook includes:Toddlerize it—Simple tricks like resizing, reshaping, and adding or skipping certain ingredients will help little ones get interested and willing to try their food!"If all else fails"—For the times when nothing works, look for recipe tweaks that are sure to make any meal more appealing to your little one.Stress less—Let the tested advice and tips throughout the book help make your mealtimes more fun and build a lifetime of healthy eating habits.Let The Fuss-Free Toddler Cookbook make your mealtimes easy, stress-free, and fun for the whole family.
The Fussy Eaters' Recipe Book
by Annabel KarmelIn homes around the country, parents are fighting a difficult battle: trying to get their picky eaters to eat healthy foods without ruining family mealtime. We all know that it is critical for kids to develop sound eating habits at a young age to set them up for a lifetime of good health. However, as any time-crunched parent will tell you, it is all too easy to give in to your child's refusal to eat anything but chicken fingers and French fries. Children's food expert Annabel Karmel is here to help with 135 fast, yummy, and nutritious recipes that will tempt even the fussiest eaters. In The Fussy Eaters' Recipe Book, Annabel shows how to sneak fruits and vegetables into child-friendly recipes to boost their nutritional content. Her Bolognese pasta sauce is packed with five different kinds of veggies -- and tastes just like the kids' menu favorite. But Annabel also believes that it's important for kids to learn to actually like healthy meals. An expert on the mind-set of fussy eaters, she provides sound strategies that can coax even the pickiest child to try new foods. You'll be amazed that salmon, sweet potatoes, and even spinach can develop into foods that your child will want to eat, and before you know it, mealtime will actually be something the whole family looks forward to. In The Fussy Eaters' Recipe Book, you will find: - Healthy versions of junk food classics - Simple, easy-to-prepare food that the whole family will enjoy - Nutritious snacks to entice even the fussiest eaters - Recipes for gluten-intolerant children - Delicious and nutrient-packed desserts
The Future of Food Tourism
by Ian Yeoman Una Mcmahon-BeattieThis book presents a systematic and pattern-based explanation of food tourism, focusing on how and why change could occur and what the implications could be. In the future will food tourism involve food grown in the laboratory or a more authentic experience associated with place and history? The book's approach to the future has focused on explanation; the contributors look for the causes, trends and theoretical concepts that explain change, thus attempting to justify and explore the future. Scenarios are used to explore alternative futures and the book examines the implications for the future of food tourism and highlights future research avenues. This book is primarily aimed at postgraduate students and researchers in the field of tourism studies.
The Future of Nutrition: An Insider's Look at the Science, Why We Keep Getting It Wrong, and How to Start Getting It Right
by T. Colin CampbellFrom the coauthor of The China Study and author of the New York Times bestselling follow-up, Whole Despite extensive research and overwhelming public information on nutrition and health science, we are more confused than ever—about the foods we eat, what good nutrition looks like, and what it can do for our health. In The Future of Nutrition, T. Colin Campbell cuts through the noise with an in-depth analysis of our historical relationship to the food we eat, the source of our present information overload, and what our current path means for the future—both for individual health and society as a whole. In these pages, Campbell takes on the institution of nutrition itself, unpacking: Why the institutional emphasis on individual nutrients (instead of whole foods) as a means to explain nutrition has had catastrophic consequences How our reverence for "high quality" animal protein has distorted our understanding of cholesterol, saturated fat, unsaturated fat, environmental carcinogens, and more Why mainstream food and nutrient recommendations and public policy favor corporate interests over that of personal and planetary health How we can ensure that public nutrition literacy can prevent and treat personal illness more effectively and economically The Future of Nutrition offers a fascinating deep-dive behind the curtain of the field of nutrition—with implications both for our health and for the practice of science itself.
The Future of Plant Protein: Innovations, Challenges, and Opportunities
by Kaiser Younis Owais YousufThis book presents plant proteins as sustainable and healthy substitutes for animal proteins, highlighting innovations, challenges, and opportunities. Chapters cover emerging sources like duckweed, microalgae, quinoa, and hemp, comparing their nutritional aspects with traditional sources such as soybeans, beans, and nuts. Further chapters not only discuss the environmental impact, production methods, and potential applications of plant protein but also address barriers like consumer perception, affordability, and distribution. The book provides solutions from plant-based food companies to these challenges, tackling the rising global demand driven by population growth, income increase, urbanization, environmental awareness, health consciousness, and animal welfare concerns. Overall, it provides a summary of plant proteins, exploring their nutritional, environmental, and consumer-related aspects in the context of a shifting protein landscape. The book is relevant forfood scientists and technologists, nutritionists, policymakers, and professionals alike providing insights into plant-based diets and the future of food.