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The Encyclopedia of Cocktails: The People, Bars & Drinks, with More Than 100 Recipes
by Robert SimonsonA lively A-to-Z compendium of the notable drinks, bartenders, and bars that shaped the cocktail world and produced the vibrant spirits culture we enjoy today, from two-time James Beard Award-nominated author and New York Times cocktail and spirits writer, Robert Simonson.&“The Encyclopedia of Cocktails is akin to a perfect bar, chock-full of traditional wisdom along with intriguing new information.&”—Toby Maloney, founder of The Violet Hour and author of The Bartender&’s ManifestoHow did the Old-Fashioned get its name, and why has the drink endured? What drinks were invented by Sam Ross? What was the Pegu Club, and who bartended there? In The Encyclopedia of Cocktails, Robert Simonson catalogues all the essential people, places, and drinks that make up our cocktail history in a refreshing take on the conventional reference book.New York Times cocktail and spirits writer Robert Simonson's witty and opinionated presentation of the bar world is a refreshing look at all things cocktail-related. There are more than 100 drink recipes, from the Adonis to the Zombie, with vivid illustrations throughout. Simonson also includes entries for spirits from absinthe to vodka and illuminates the origins of each. This guide isn't a strictly academic text, nor is it simply a collection of drink recipes—it is an animated, sometimes irreverent historical journey highlighting the preeminent bars and top bartenders of record.The Encyclopedia of Cocktails is perfect for cocktail nerds as well as anyone interested in learning about cocktail culture. It's both a recipe book and a reference guide to keep near the bar or flip through while sipping your favorite libation.
The Encyclopedia of Cookies: Over 500 Tasty Recipes for Cookie Lovers of All Ages (Encyclopedia Cookbooks)
by Editors of Cider Mill PressThe Encyclopedia of Cookies features over 500 delicious cookie recipes, perfect for any time of year!Chewy, crispy, nutty, fruity, and everything in between—this cookbook is your comprehensive guide to all things cookies. With over 500 recipes, this book is guaranteed to put a smile on everyone&’s face, from chocolate lovers and caramel connoisseurs to those who have gone gluten-free or vegan.Inside this book, you will find: Cookies, brownies, and bars for every occasionDozens of gluten-free, vegan, and keto-friendly cookies, so you can indulge without guiltHelpful tips and techniques to ensure every batch is at its bestBeautiful photography that provides endless inspiration and excitementWhether you want to whip up a quick treat to take the edge off a long day or dazzle everyone at your holiday swap, simple recipes centered around pantry staples and tried-and-true techniques in The Encyclopedia of Cookies guarantee that you&’ll rise to the occasion.
The Encyclopedia of Desserts: 400 Internationally Inspired Sweets and Confections (Encyclopedia Cookbooks)
by The Coastal KitchenCoconut, chocolate, vanilla, berry, caramel, cream—whatever you&’re craving, The Encyclopedia of Desserts has it with 400 irresistible recipes for every sweet tooth.Sometimes you just want a sugar cookie, and other times you absolutely need a torte. Whether you want to whip up a quick treat or dazzle everyone at your holiday party, these simple recipes and tried-and-true techniques guarantee that you&’ll rise to the occasion. This clean and uncluttered format is organized from A to Z, so you can quickly find any recipe when your sweet tooth strikes. Easily make these scrumptious goodies from scratch with minimal equipment. With a wide range of internationally inspired delights, you can enjoy a world of treats in one book.Inside you&’ll find:400 sweet and savory recipes for cakes, pies, cookies, bars, pastries, puddings, custards, candies, drinks, and moreGluten-free, keto, and vegan dessert optionsHelpful tips and techniques to ensure every batch is perfection Ditch the box mixes and ready-made cookies at the supermarket. From decadent desserts to everyday treats, with this cookbook at your side, baking is a piece of cake. Delight your friends and family as they go back for seconds (and thirds) with The Encyclopedia of Desserts.
The Encyclopedia of Herbs & Spices
by P. N. RavindranThe Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity and are indispensable for pharmaceuticals, flavoring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare. An invaluable reference tool, this book: • Presents easily accessible information, including up-to-date nomenclature and taxonomy • Is beautifully illustrated with over 250 figures • Begins with an introductory chapter on the definition, classification, history, and applications of herbs and spices worldwide • Is written by a well-known authority within the field This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacognosy.
The Encyclopedia of Home Winemaking
by André Vanasse Pierre DrapeauThe home wine market has grown by leaps and bounds in the last decade. The clear and well-ordered explanations in The Encyclopedia of Home Winemaking make it easy reading for the home winemaker and an essential reference guide that will be used for years.
The Encyclopedia of Kitchen Tools: Essential Items for the Heart of Your Home, And How to Use Them
by Elinor HuttonThe ultimate reference book for home cooks, seasoned chefs, and everyone in between, The Encyclopedia of Kitchen Tools guides readers through the history, practical uses, design features, and storage and maintenance requirements of each of the tools living in their kitchen cabinets. Whether you're a home cook pondering the difference between a cookie sheet and a baking pan (one of life's great questions), or a professional chef wondering whether you should sharpen your knives with a whetstone, a honing rod, or an electric sharpener, The Encyclopedia of Kitchen Tools has the answers you're looking for. Ranging from knives and spatulas, ladles and tongs, to Dutch ovens and crock pots, citrus reamers and zesters, The Encyclopedia of Kitchen Tools offers you a chance to reconsider all of the kitchen accessories you've accumulated over the years, as well as the opportunity to encounter some new tools for the first time.With additional sidebars discussing a wide variety of topics including the history of elaborate table settings, the best types of cocktail strainers (yes, there's more than one), the cleanliness of salt pigs, and the best ways to care for cast iron, The Encyclopedia of Kitchen Tools is the new, must-have reference bible for active cooks and armchair chefs alike.
The Encyclopedia of Mediterranean: Over 350 Recipes from the Center of the Culinary World (Encyclopedia Cookbooks)
by The Coastal KitchenExplore the sun-drenched flavors of the Mediterranean with this comprehensive culinary guide.The Encyclopedia of Mediterranean is your passport to a world of vibrant, healthful, and diverse cuisine. Overflowing with over 350 mouth-watering recipes, this cookbook takes you on a journey through the olive groves of Greece, the vineyards of Italy, the spice markets of Morocco, and beyond. Whether you're a seasoned home cook or just starting your culinary adventure, this book equips you with everything you need to prepare authentic Mediterranean dishes right in your own kitchen. From crowd-pleasing tapas and meze to hearty mains and delectable desserts, these dishes showcase the Mediterranean's signature ingredients like fresh produce, nourishing grains, aromatic herbs and spices, and of course, plenty of olive oil.Inside you'll find:350 recipes for soups, salads, entrees, desserts, and moreStunning full-color photographyTips and techniques that help you extract maximum flavor from each ingredientThis cookbook isn't just a celebration of Mediterranean cuisine, but of the Mediterranean lifestyle, which emphasizes balance, variety, and enjoyment in eating. Savor the flavors of the Mediterranean, one delicious dish at a time.
The Encyclopedia of Mexican Food: 350 Recipes from the Beloved Cuisine (Encyclopedia Cookbooks)
by The Coastal KitchenCapture the heart and soul of Mexico with 350 rich recipes in this extraordinary encyclopedic cookbook.From Tacos al Pastor to Enchiladas Suizas, this cookbook is a culinary exploration of Mexican culture, tradition, and flavor. The Encyclopedia of Mexican Food caters to all levels of culinary expertise, from the novice cook making their first tortillas to the seasoned chef exploring intricate, lesser-known dishes. Each recipe is accompanied by clear, step-by-step instructions, an uncluttered design, expert tips, and stunning full-color photographs that will inspire you to bring these culinary treasures to your own kitchen. Master the art of making the perfect tortillas, salsas, and guacamoles, and learn how to prepare family-style meals with recipes handed down through generations.Inside you&’ll find:Authentic recipes from A to ZA wide variety of dishes to cater to all tastes and dietary preferencesMouthwatering photographyEasy-to-follow instructions for each recipeStreet food favorites like Tamales, Elotes, Churros, and moreFrom the bustling streets of Mexico City to the tranquil coastal towns of Oaxaca and beyond, these recipes capture the essence of Mexican cuisine. Recreate these rich flavors and time-honored cooking techniques with The Encyclopedia of Mexican Food.
The Encyclopedia of Nutrition and Good Health (2nd edition)
by Robert RonzioSome 2,500 entries on nutrition and maintaining a healthy diet are presented in this reference for general readers and students. Coverage includes vitamins and fats, the benefits and dangers of various foods, diseases related to nutrition, and the link between certain foods and cancer. This edition contains about 30% new material, reflecting the latest work in the field and revised government guidelines, and includes new appendices. Ronzio holds an honorary doctor of naturopathic medicine degree from Bastyr University.
The Encyclopedia of Pasta: Over 350 Recipes for the Ultimate Comfort Food (Encyclopedia Cookbooks)
by Thomas NelsonCapture the heart and soul of pasta with 350 rich recipes in this extraordinary encyclopedic cookbook.Be it a classic Lasagna, a creamy Carbonara, or a simple yet delicious Aglio e Olio, The Encyclopedia of Pasta has it all. This book caters to all levels of culinary expertise, from the novice cook making their first Spaghetti Bolognese to the seasoned chef exploring intricate, lesser-known dishes. Each recipe is accompanied by clear, step-by-step instructions, an uncluttered design, expert tips, and stunning full-color photography that will inspire you to bring these culinary treasures to your own kitchen. Learn how to pair the right pasta shape with the perfect sauce and explore the art of making fresh homemade pasta.Inside you&’ll find:Pasta recipes from A to ZMouthwatering photographyEasy-to-follow instructions for making your own handmade pastaThis authentic collection of diverse recipes will transport you straight to the heart of Italy. Love putting food on the table with The Encyclopedia of Pasta.
The Encyclopedia of Sandwiches
by Susan Russo Matt ArmendarizHow do you keep a Dagwood from toppling over? What makes a Po' Boy so crispy and crunchy? And who was the genius that invented the Fluffernutter? Discover these answers and more in The Encyclopedia of Sandwiches--a chunky little cookbook dedicated to everything between sliced bread. Author Susan Russo has searched the globe to catalog every sandwich imaginable, providing tried-and-true recipes, tips and tricks, and fascinating regional and historical trivia about the best snack of all time. Quick how-to instructions will ensure that every Panini is toasted to buttery perfection, every Sloppy Joe is deliciously sloppy, and every Dagwood is stacked to perfection! The Encyclopedia of Sandwiches is essential reading for sandwich connoisseurs everywhere.
The Encyclopedia of Seasoning: 350 Marinades, Rubs, Glazes, Sauces, Bastes and Butters for Every Meal (Encyclopedia Cookbooks)
by The Coastal KitchenWith 350 recipes for flavor-packed marinades, rubs, glazes, sauces, bastes, and butters, The Encyclopedia of Seasoning will transform any meal. Craving something spicy or sweet? With 350 chili sauces, citrusy marinades, smoky rubs, and more, you can find something for every appetite. These versatile recipes are perfect for meats, vegetables, and seafood alike. Build your own signature seasonings or mix and match flavor profiles to create mouthwatering dishes.Inside you&’ll find:350 bold seasoning recipes to overhaul your cooking repertoireStunning photography to inspire your next mealTips for pairing flavor profiles and proteinsUse these recipes in the kitchen or at the grill to create your own bespoke dishes. From kebabs to smoked fish, roasted veggies, and glazed ribs, deliver maximum flavor with every meal with The Encyclopedia of Seasoning.
The Encyclopedia of Soups and Stews: Over 300 Hearty Recipes for Every Season (Encyclopedia Cookbooks)
by The Coastal KitchenUnlock the hearty and comforting world of soups and stews with this encyclopedic cookbook.This cookbook offers an extensive collection of 300+ nourishing recipes for every season. Dive into a rich tapestry of flavors, from classic favorites like French onion soup and beef stew to exciting new twists with spicy ramen bowls and creamy chowders. Perfect for both culinary novices and experienced chefs, these recipes come with easy-to-follow instructions and expert tips to ensure success in every bowl.Inside you'll discover:Over 300 recipes for soups and stews that span the globeGorgeous full-color photographs to inspire your culinary creationsTechniques for elevating your soups and stews to new levels of deliciousnessWhether you're preparing a cozy weeknight dinner or a celebratory feast, this book will be your go-to guide for crafting meals that bring people together. Embrace the warmth and satisfaction of creating soul-soothing dishes with every recipe.
The Encyclopedia of Spices & Herbs: An Essential Guide to the Flavors of the World
by Judith Sutton Padma LakshmiFrom the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice.“A beautiful book by Padma Lakshmi featuring an extensive catalogue and helpful recommendations on how best to use these ingredients to create full-flavored dishes. A great resource for any chef or home cook.” -- Eric RipertAward-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City.Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.
The Encyclopedia of Tapas: 400 Small Plates for All Occasions (Encyclopedia Cookbooks)
by The Coastal KitchenThese versatile recipes make cooking and entertaining effortless. Mix and match dishes with tapas-style eating and experiment with different flavor profiles. Impress your guests and family with quick and satisfying snacks and sides, or create a feast of multiple dishes. Clean, uncluttered design and an extensive index makes finding recipes easy. This cookbook includes:400 recipes for sauces, dips, spreads, dumplings, breads, crackers, desserts, and moreHelpful tips and techniques for entertaining your guestsBeautiful photography to inspire your feastsThis book is the perfect housewarming or hostess gift, and great for holidays, brunches, and entertaining on special occasions. Whether you want to whip up a quick treat or create a varied and delicious spread, The Encyclopedia of Small Plates is your guarantee to a beautiful table.
The End Of My Addiction: How one man cured himself of alcoholism
by Olivier AmeisenDr Olivier Ameisen was a brilliant cardiologist and running his own successful practice when he developed a profound addiction to alcohol. Fearing for his life, he immersed himself in AA, rehab and therapy. Nothing worked. So he did the only thing he could; he took his treatment into his own hands. Searching for a cure for his deadly disease, he happened upon baclofen, a muscle relaxant that had been used safely for years as a treatment for various types of muscle spasticity, but had more recently shown promising results in studies with laboratory animals addicted to a wide variety of substances. Dr Ameisen prescribed himself the drug and experimented with increasingly higher doses until he finally reached a level high enough to leave him free of any craving for alcohol. That was more than six years ago. Baclofen, as prescribed under a doctor's care, could possibly help many addicts. But as long as the medical and research establishments ignore a cure for one of the most deadly diseases in the world, we won't be able to understand baclofen's full potential. This book is a plea for research that can rescue millions from the scourge of addiction.
The End of Animal Farming: How Scientists, Entrepreneurs, and Activists Are Building an Animal-Free Food System
by Jacy ReeseA bold yet realistic vision of how technology and social change are creating a food system in which we no longer use animals to produce meat, dairy, or eggsMichael Pollan's The Omnivore's Dilemma and Jonathan Safran Foer's Eating Animals brought widespread attention to the disturbing realities of factory farming. The End of Animal Farming pushes this conversation forward by outlining a strategic roadmap to a humane, ethical, and efficient food system in which slaughterhouses are obsolete--where the tastes of even the most die-hard meat eater are satisfied by innovative food technologies like cultured meats and plant-based protein. Social scientist and animal advocate Jacy Reese analyzes the social forces leading us toward the downfall of animal agriculture, the technology making this change possible for the meat-hungry public, and the activism driving consumer demand for plant-based and cultured foods. Reese contextualizes the issue of factory farming--the inhumane system of industrial farming that 95 percent of farmed animals endure--as part of humanity's expanding moral circle. Humanity increasingly treats nonhuman animals, from household pets to orca whales, with respect and kindness, and Reese argues that farmed animals are the next step. Reese applies an analytical lens of "effective altruism," the burgeoning philosophy of using evidence-based research to maximize one's positive impact in the world, in order to better understand which strategies can help expand the moral circle now and in the future. The End of Animal Farming is not a scolding treatise or a prescription for an ascetic diet. Reese invites readers--vegan and non-vegan--to consider one of the most important and transformational social movements of the coming decades.
The End of Craving: Recovering the Lost Wisdom of Eating Well
by Mark SchatzkerAcclaimed journalist and author of The Dorito Effect delivers a groundbreaking, entertaining, and informative work that reveals how our dysfunctional relationship with food began—and how science is leading us back to healthier living and eating.For the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic, more than a hundred million have high blood pressure, and nearly half now qualify as obese. The harder we try to control what we eat, the more unhealthy we become. Why? Mark Schatzker has spent his career traveling the world in search of the answer. In The Dorito Effect, he revealed the startling relationship between flavor and nutrition. In Steak, he was one of the first authors to recognize the critical importance of regenerative agriculture. Now, in The End of Craving, he poses an even more profound question: What if the key to nutrition and good health lies not in resisting the primal urge to eat but in understanding its purpose? Beginning in the mountains of Europe and the fields of the Old South, Schatzker embarks on a quest to uncover the lost art of eating and living well. Along the way, he visits brain scanning laboratories and hog farms, and encounters cultural oddities and scientific paradoxes—northern Italians eat what may be the world&’s most delicious cuisine, yet are among the world&’s thinnest people; laborers in southern India possess an inborn wisdom to eat their way from sickness to good health. Schatzker reveals how decades of advancements in food technology have turned the brain&’s drive to eat against the body, placing us in an unrelenting state of craving. Only by restoring the relationship between nutrition and the essential joy of eating can we hope to lead longer and happier lives. Combining cutting-edge science and ancient wisdom, The End of Craving is an urgent and radical investigation that will fundamentally change how we understand both food and ourselves.
The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
by Joel FuhrmanDespite what you might have heard, diabetes is not a lifelong condition. It does not have to shorten your life span or result in high blood pressure, heart disease, kidney failure, blindness, or other life-threatening ailments. In fact, most diabetics can get off medication and become 100 percent healthy in just a few simple steps. In The End of Diabetes, Joel Fuhrman, M. D. , a board-certified doctor and New York Times bestselling author, shows how you can prevent and reverse diabetes and its related symptoms and lose weight in the process. The End of Diabetes is a radical idea wrapped in a simple plan: Eat Better, End Diabetes. While the established medical protocol aims to control diabetes by limiting your carbohydrate intake, monitoring glucose levels, and prescribing bottomless doses of medicine, Dr. Fuhrman believes this long-standing approach to fighting diabetes is wrong-and possibly fatal. Designed for anyone ready to enjoy a healthier and longer life-and proven successful for more than ten thousand patients over the past twenty years-Dr. Fuhrman's plan is based on a single formula: Your Health Future (H) = Nutrients (N) / Calories (C). Foods with a high nutrient density, according to Dr. Fuhrman, turn our bodies into the miraculous, self-healing machines they can be, which results in significant weight loss, improved health, and, ultimately, the end of diabetes and other diseases. In engaging, direct, and easy-to-follow language, The End of Diabetes proves that diabetes, heart disease, and high blood pressure are not inevitable consequences of aging. They are reversible and preventable. This simple and effective plan offers great food, starts working right away, and puts you on a direct path to a longer, better, fuller, disease-free life.
The End of Dieting
by Dr Joel FuhrmanEat as much as you want, whenever you want. Welcome to the end of dieting.We're fatter, sicker, and hungrier than ever, and the billion-dollar diet industry--with its trendy weight-loss protocols and eat-this-notthat ratios of fat, carbs, and protein--offers only temporary short-term solutions at the expense of our permanent long-term health. As a result, we're trapped in a cycle of food addiction, toxic hunger, and overeating.In The End of Dieting, Joel Fuhrman, M.D., a board-certified doctor and the New York Times bestselling author of Eat to Live and The End of Diabetes, shows us how to break free from this vicious cycle once and for all. Dr. Fuhrman lays out in full all the dietary and nutritional advice necessary to eat our way to a healthier and happier life. At the center of his revolutionary plan is his trademark health formula: Health = Nutrients/Calories. Foods high in nutrient density, according to Dr. Fuhrman, are more satisfying than foods high in calories. They eliminate our cravings for fat, sweets, and carbs. The more nutrient-dense food we consume, the more our bodies can function as the self-healing machines they're designed to be. Weight drops, diseases reverse course and disappear, and our lives become longer and healthier.The End of Dieting is the book we have been waiting for--a proven, effective, and sustainable approach to eating that lets us prevent and reverse disease, lose weight, and reclaim our right to excellent health.
The End of Dieting
by Dr Joel FuhrmanEat as much as you want, whenever you want. Welcome to the end of dieting.We're fatter, sicker, and hungrier than ever, and the billion-dollar diet industry--with its trendy weight-loss protocols and eat-this-notthat ratios of fat, carbs, and protein--offers only temporary short-term solutions at the expense of our permanent long-term health. As a result, we're trapped in a cycle of food addiction, toxic hunger, and overeating.In The End of Dieting, Joel Fuhrman, M.D., a board-certified doctor and the New York Times bestselling author of Eat to Live and The End of Diabetes, shows us how to break free from this vicious cycle once and for all. Dr. Fuhrman lays out in full all the dietary and nutritional advice necessary to eat our way to a healthier and happier life. At the center of his revolutionary plan is his trademark health formula: Health = Nutrients/Calories. Foods high in nutrient density, according to Dr. Fuhrman, are more satisfying than foods high in calories. They eliminate our cravings for fat, sweets, and carbs. The more nutrient-dense food we consume, the more our bodies can function as the self-healing machines they're designed to be. Weight drops, diseases reverse course and disappear, and our lives become longer and healthier.The End of Dieting is the book we have been waiting for--a proven, effective, and sustainable approach to eating that lets us prevent and reverse disease, lose weight, and reclaim our right to excellent health.
The End of Dieting
by Dr Joel FuhrmanEat as much as you want, whenever you want. Welcome to the end of dieting.We're fatter, sicker, and hungrier than ever, and the billion-dollar diet industry--with its trendy weight-loss protocols and eat-this-notthat ratios of fat, carbs, and protein--offers only temporary short-term solutions at the expense of our permanent long-term health. As a result, we're trapped in a cycle of food addiction, toxic hunger, and overeating.In The End of Dieting, Joel Fuhrman, M.D., a board-certified doctor and the New York Times bestselling author of Eat to Live and The End of Diabetes, shows us how to break free from this vicious cycle once and for all. Dr. Fuhrman lays out in full all the dietary and nutritional advice necessary to eat our way to a healthier and happier life. At the center of his revolutionary plan is his trademark health formula: Health = Nutrients/Calories. Foods high in nutrient density, according to Dr. Fuhrman, are more satisfying than foods high in calories. They eliminate our cravings for fat, sweets, and carbs. The more nutrient-dense food we consume, the more our bodies can function as the self-healing machines they're designed to be. Weight drops, diseases reverse course and disappear, and our lives become longer and healthier.The End of Dieting is the book we have been waiting for--a proven, effective, and sustainable approach to eating that lets us prevent and reverse disease, lose weight, and reclaim our right to excellent health.
The End of Dieting
by Dr Joel FuhrmanEat as much as you want, whenever you want. Welcome to the end of dieting.We're fatter, sicker, and hungrier than ever, and the billion-dollar diet industry--with its trendy weight-loss protocols and eat-this-notthat ratios of fat, carbs, and protein--offers only temporary short-term solutions at the expense of our permanent long-term health. As a result, we're trapped in a cycle of food addiction, toxic hunger, and overeating.In The End of Dieting, Joel Fuhrman, M.D., a board-certified doctor and the New York Times bestselling author of Eat to Live and The End of Diabetes, shows us how to break free from this vicious cycle once and for all. Dr. Fuhrman lays out in full all the dietary and nutritional advice necessary to eat our way to a healthier and happier life. At the center of his revolutionary plan is his trademark health formula: Health = Nutrients/Calories. Foods high in nutrient density, according to Dr. Fuhrman, are more satisfying than foods high in calories. They eliminate our cravings for fat, sweets, and carbs. The more nutrient-dense food we consume, the more our bodies can function as the self-healing machines they're designed to be. Weight drops, diseases reverse course and disappear, and our lives become longer and healthier.The End of Dieting is the book we have been waiting for--a proven, effective, and sustainable approach to eating that lets us prevent and reverse disease, lose weight, and reclaim our right to excellent health.
The End of Dieting: How to Live for Life
by Dr Joel FuhrmanWe’re fatter, sicker and hungrier than ever, and the diet industry – with its trendy weight-loss protocols and eat-this-not that ratios of fat, carbs and protein – offers only temporary short-term solutions at the expense of our permanent long-term health. As a result, we’re trapped in a cycle of food addiction, toxic hunger and overeating.In The End of Dieting, Dr Joel Fuhrman, a doctor and the New York Times bestselling author of Eat to Live and The End of Diabetes, shows us how to break free from this vicious cycle once and for all. Dr Fuhrman lays out in full all the dietary and nutritional advice necessary to eat our way to a healthier and happier life. At the centre of his revolutionary plan is his trademark health formula: Health = Nutrients/Calories. Foods high in nutrient density, according to Dr Fuhrman, are more satisfying than foods high in calories. They eliminate our cravings for fat, sweets and carbs. The more nutrient-dense food we consume, the more our bodies can function as the self-healing machines they’re designed to be. Weight will drop, diseases can reverse course and disappear and overall our lives can be longer and healthier. The core of The End of Dieting is an easy to follow programme that kickstarts your new life outside of the diet mill:• Simple meals for 10 days, to retrain your taste buds and detox• Gourmet flavourful recipes• A two-week programme, to flood your body with nutrientsThe End of Dieting is the book we have been waiting for – a proven, effective and sustainable approach to eating that lets us prevent and reverse disease, lose weight and reclaim our right to excellent health.
The End of Food
by Paul RobertsPaul Roberts, the best-selling author of The End of Oil, turns his attention to the modern food economy and finds that the system entrusted to meet our most basic need is failing. In this carefully researched, vivid narrative, Roberts lays out the stark economic realities behind modern food and shows how our system of making, marketing, and moving what we eat is growing less and less compatible with the billions of consumers that system was built to serve. At the heart of The End of Food is a grim paradox: the rise of large-scale food production, though it generates more food more cheaply than at any time in history, has reached a point of dangerously diminishing returns. Our high-volume factory systems are creating new risks for food-borne illness, from E. coli to avian flu. Our high-yield crops and livestock generate grain, vegetables, and meat of declining nutritional quality. While nearly one billion people worldwide are overweight or obese, the same number of people—one in every seven of us—can&’t get enough to eat. In some of the hardest-hit regions, such as sub-Saharan Africa, the lack of a single nutrient, vitamin A, has left more than five million children permanently blind. Meanwhile, the shift to heavily mechanized, chemically intensive farming has so compromised soil and water that it&’s unclear how long such output can be maintained. And just as we&’ve begun to understand the limits of our abundance, the burgeoning economies of Asia, with their rising middle classes, are adopting Western-style, meat-heavy diets, putting new demands on global food supplies. Comprehensive in scope and full of fresh insights, The End of Food presents a lucid, stark vision of the future. It is a call for us to make crucial decisions to help us survive the demise of food production as we know it. Paul Roberts is the author of The End of Oil, which was a finalist for the New York Public Library's Helen Bernstein Book Award in 2005. He has written about resource economics and politics for numerous publications, including the Los Angeles Times, the Washington Post, Harper&’s Magazine, and Rolling Stone, and lectures frequently on business and environmental issues.